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4.67 from 3 votes

Ground Beef Curry (Keema Matar)

Easy and delicious Ground Beef Curry (Keema Matar) (Keema Matar). This delicious curry can be made with ground beef or lamb and is mild enough for the whole family to enjoy!
Prep Time10 minutes
Cook Time3 hours 15 minutes
Course: Main
Cuisine: Indian
Keyword: Ground Beef Curry, Keema Curry Recipe
Servings: 4
Calories: 296kcal
Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

  • olive oil or cooking spray
  • 2 onions peeled and finely chopped
  • 1 pound (450g) lean ground beef
  • 2 tbsp mild curry powder or hot if you like it spicy
  • 1 tsp salt
  • 1 tbsp garlic paste or minced garlic
  • 1 tbsp ginger paste or finely grated fresh ginger
  • 1 chicken or beef stock cube crumbled
  • 4 tbsp tomato paste
  • 1 cup (250) passata (strained sieved tomatoes)
  • 1 small cinnamon stick
  • 2 cups (260g) frozen peas
  • 2 jalapenos sliced, to garnish
  • cilantro (coriander) to garnish
  • salt and pepper to season
  • lime wedges to serve

Instructions

Slow Cooker Instructions

  • Mist a large pan (or your slow cooker if it allows for searing) with cooking spray. Add the onions, beef, curry powder and salt and stir well, breaking up the ground beef with a wooden spoon.
    olive oil , 2 onions, 1 pound (450g) lean ground beef, 2 tbsp mild curry powder, 1 tsp salt
  • Add the garlic and ginger and brown for about 5 minutes.
    1 tbsp garlic paste, 1 tbsp ginger paste
  • Stir in the stock cube, tomato paste, passata and cinnamon stick. Transfer to slow cooker, cover and cook for 3 hours on HIGH setting.
    1 chicken or beef stock cube, 4 tbsp tomato paste, 1 cup (250) passata, 1 small cinnamon stick
  • Uncover, stir in the peas and cook for a further 10-15 minutes.
    2 cups (260g) frozen peas
  • Discard the cinnamon stick, taste and season with salt and pepper, if needed.
  • Scatter with sliced jalapenos and cilantro leaves before serving. Serve over rice, as a jacket potato filling, pizza topping or simply with some flatbread.
    2 jalapenos, cilantro, salt and pepper, lime wedges
    A vibrant meal featuring a bowl of yellow rice topped with savory tomato-based stew, peas, and keema curry, garnished with lime wedges and cilantro. Nearby, additional bowls hold more rice, stew, sliced red onions, and lime wedges on a dark wooden surface.

Stovetop Instructions

  • Mist a large pan with cooking spray. Add the onions, beef, curry powder and salt and stir well, breaking up the ground beef with a wooden spoon.
  • Once the meat is well browned, add the tomato paste, passata, and cinnamon stick. Stir everything together, adding a little water if the pan is dry.
  • Cook, uncovered, stirring occasionally, for about 20 minutes. Stir in the peas and cook a further 5 minutes or until tender.
  • Discard the cinnamon stick, taste and season with salt and pepper, if needed. Scatter with sliced chili and fresh coriander leaves before serving.

Video

Notes

  • Replace the curry powder with a few tablespoons of your favorite curry paste.
  • Variations: replace the ground beef with ground lamb or a vegetarian / vegan plant based alternative.
    Storing and freezing: leftovers will keep for up to four days in the refrigerator, stored in an airtight container. You can also freeze this curry in frezer bags or suitable containers and use within three months. Thaw overnight in the fridge and heat until hot all the way through before serving.

Nutrition

Calories: 296kcal | Carbohydrates: 29g | Protein: 31g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1051mg | Potassium: 1206mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1308IU | Vitamin C: 74mg | Calcium: 90mg | Iron: 7mg
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