Beef keema curry is the mince curry that every British kitchen should know. Lean beef mince is browned with slow-cooked onions, garlic and ginger, then simmered with warm spices, tomatoes and peas until it is thick, glossy and full of flavour. If you have been looking for a reliable beef mince keema recipe that feeds four for a fraction of a takeaway, this is the one we cook at home.
Shop Fresh Lean Beef Mince - 2x 400g
What makes a good keema curry?
Keema means mince, and the dish is all about patience with the base. Onions cooked slowly until golden, a good hit of garlic and ginger, and spices toasted in the pan before the tomatoes go in. The mince should be properly browned, not grey and steamed. Peas are classic (that version is often called keema matar) and add sweetness and colour. It is drier and thicker than a saucy curry, more like a spiced mince you can pile onto rice, scoop up with naan or stuff into a jacket potato.
Why we use lean beef mince
As butchers, we like lean mince for keema because it browns cleanly and you are not left skimming fat off the top of the pan. Our Lean Beef Mince 400g is a single pack for smaller households, and two of them give you the 800g this recipe needs. For an easy midweek shop, the Fresh Lean Beef Mince - 2x 400g gives you exactly that amount in one order. Browse every pack size in our beef mince collection, including bigger bundles if you like to batch-cook and freeze.
Ingredients (serves 4)
- 800g lean beef mince (2 × 400g packs)
- 2 tbsp vegetable or rapeseed oil
- 2 onions, finely chopped
- 4 garlic cloves, crushed
- Thumb-sized piece of fresh ginger, finely grated
- 1 green chilli, finely chopped (optional)
- 1 tsp cumin seeds
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp chilli powder (or to taste)
- 2 tbsp tomato purée
- 1 × 400g tin chopped tomatoes
- 150ml water or beef stock
- 200g frozen peas
- 1 tsp garam masala
- Juice of ½ lemon
- A small bunch of fresh coriander, chopped
- Sea salt and freshly ground black pepper
No fresh ginger? Use 1 teaspoon of ground ginger with the other spices. If you keep a jar of garlic and ginger paste in the fridge, 2 heaped teaspoons will do the job of both.
Method
- Heat the oil in a large, deep frying pan or casserole over a medium heat. Add the cumin seeds and let them sizzle for 20–30 seconds until fragrant.
- Add the onions with a pinch of salt and cook slowly for 10–12 minutes, stirring now and then, until soft and golden. Do not rush this; the onions give keema its sweetness.
- Stir in the garlic, ginger and green chilli and cook for 1–2 minutes until the raw smell has gone.
- Turn the heat up to medium-high and add the beef mince. Break it up with a wooden spoon and fry for 6–8 minutes until it is browned all over and any liquid has cooked off.
- Add the ground cumin, coriander, turmeric and chilli powder and stir for 1 minute so the spices toast in the pan. Stir in the tomato purée for another minute.
- Tip in the chopped tomatoes and the water or stock. Bring to a simmer, then lower the heat, part-cover and cook gently for 20–25 minutes, stirring occasionally, until thick and rich.
- Stir in the frozen peas and garam masala and cook for 5 more minutes until the peas are hot through.
- Squeeze in the lemon juice, taste and season with salt and pepper. Scatter with fresh coriander and serve with rice or naan.
Butcher's tips for the best keema
Brown the mince in a hot pan and leave it alone for a minute or two before you stir, so it can catch and colour. That browning is where the deep, savoury flavour comes from. If your pan is small, brown the mince in two batches rather than crowding it. Toast the ground spices for a minute in the pan juices before the tomatoes go in; raw spices taste dusty, toasted ones taste of curry.
Keep the simmer gentle and part-covered. Lean mince can dry out if it boils hard with the lid off, so add a splash of water if the pan looks dry before the 20 minutes is up. For more on browning and timings, see our guide on how to cook lean beef mince.
Easy swaps and variations
Add a diced potato with the tomatoes for keema aloo, a heartier version that stretches the mince further. A handful of spinach stirred in at the end works well too. For a richer finish, stir in two tablespoons of natural yoghurt off the heat. If you fancy a different mince dinner this week, our round-up of 15 easy beef mince recipes has plenty more ideas, and our beef chilli con carne uses the same packs.
What to serve with beef keema
Fluffy basmati rice and warm naan are the classic partners. A cooling raita (yoghurt, grated cucumber and a little mint) balances the spice, and a sharp salad of sliced red onion, tomato and lemon juice cuts through the richness. Leftover keema makes a cracking jacket potato filling or a toastie the next day. If you want a chicken curry for the next night, try our easy chicken curry with chicken breast.
Food safety
Keep raw mince refrigerated and use it by the date on the pack. Cook mince until there is no pink left and the juices run clear. Wash hands, boards and knives after handling raw meat. Cool leftovers quickly, refrigerate within 2 hours, eat within 2 days and reheat until piping hot right through.
FAQ
What is keema?
Keema simply means minced meat. In Indian and Pakistani home cooking it is mince simmered with onion, garlic, ginger, tomato and spices until thick and rich. Lamb is traditional in some regions, but beef mince keema is a popular, budget-friendly version in British kitchens.
Can I use lean beef mince for keema?
Yes, and it works very well. Lean mince browns cleanly, so you do not need to skim fat off the top. Because there is less fat, cook the onions slowly in a little oil first and keep the lid on for part of the simmer so the curry stays juicy.
Is keema curry spicy?
It is as hot as you make it. This recipe uses one green chilli and a teaspoon of chilli powder for a medium heat. Leave the chilli out for children, or add a second one and an extra pinch of chilli powder if you like it fiery.
Can I freeze beef keema?
Keema freezes brilliantly. Cool it quickly, portion it into freezer tubs and freeze for up to 3 months. Defrost in the fridge overnight and reheat until piping hot, adding a splash of water if it looks thick.
What do you serve with keema curry?
Basmati rice, warm naan or chapatis are the classics. Keema is also excellent stuffed into a jacket potato, spooned over chips as a curry-house treat, or folded into a toasted wrap with a dollop of yoghurt.
