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Keema Curry – Spiced Ground Meat Curry

Keema Curry is a rustic North Indian dish made with minced meat (lamb, goat, or chicken) cooked in an onion-tomato masala with spices and peas. It’s hearty, comforting, and versatile, often enjoyed with bread or rice.

Nutrition & Benefits:
Rich in protein and iron, especially when made with lamb or goat. Adding peas boosts fiber and vitamins.

Serving Suggestions & Variations:

  • Enjoy with pav, paratha, or jeera rice.

  • Try Keema Pav for a street-food style twist.

  • Use chicken mince for a leaner version.

Cooking Tips:

  • Sauté mince well to remove raw flavor.

  • Add green peas for color and sweetness.

  • Garnish with coriander and lemon juice for freshness.

FAQs:

  • Can I freeze Keema Curry? → Yes, it freezes well for up to a month.

  • Can I use turkey mince? → Yes, but it will be milder in flavor.

  • Is Keema Curry spicy? → Adjust chili levels as per taste.

Keema Curry – Spiced Ground Meat Curry

Keema Curry is a North Indian delicacy made with minced meat (lamb, goat, or chicken) cooked in a spiced onion-tomato gravy. Often enjoyed with pav, paratha, or rice, it’s hearty and flavorful.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, North Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 500 g minced lamb/goat/chicken
  • 2 onions finely chopped
  • 2 tomatoes chopped
  • 2 tsp ginger-garlic paste
  • 2 green chilies slit
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 3 tbsp oil or ghee
  • Fresh coriander chopped
  • Salt to taste

Method
 

Instructions:
  1. Heat oil, sauté onions until golden brown.
  2. Add ginger-garlic paste, green chilies, and minced meat. Cook until browned.
  3. Stir in turmeric, chili powder, coriander powder, salt, and tomatoes.
  4. Add 1 cup water, cover, simmer for 30 minutes until meat is tender.
  5. Finish with garam masala and coriander.

Notes

Serving Suggestions:
  • Traditionally served with pav (Indian bread rolls).
  • Delicious with naan, roti, or paratha.
  • Can also be enjoyed with steamed rice or jeera rice.