Ground Beef Curry (Keema Matar)

What Is Keema?

Keema (or Kheema / Qeema) is a popular Indian dish made with meat, typically mutton, lamb or ground beef.

You can use ground beef curry in all sorts of family-friendly dishes, as a filling for samosas, as Cottage Pie filling or even to top baked potatoes (<––– SO DELISH!) and pizza!

Why Is It a Must Make

• Ground Beef Keema Curry is Syn Free on Slimming World! That alone is enough to make it very popular with me and my husband.
• It’s a super speedy curry recipe that can be ready in 30 minutes – unless you make it in your slow cooker that is.
• Unlike many curry dishes it has the bare minimum of spices (just curry powder) or you can use your favorite curry paste if preferred.
• It freezes well so make a double batch and put some aside for when life gets hectic!

How to Make Ground Beef Curry

↓ For the full ingredients and detailed method, jump to the recipe card.

Slow Cooker Instructions

1. 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.

1. Add the garlic and ginger and brown for about 5 minutes. I use garlic and ginger paste for ease, but finely grated fresh garlic and ginger are even better.

1. Stir in the stock cube, tomato paste, passata (that’s tomato purée for those across the pond) and cinnamon stick. Transfer to slow cooker, cover and cook for 3 hours on HIGH setting.
2. Uncover, stir in the frozen peas and cook for a further 10-15 minutes or until the peas are tender.

1. Discard the cinnamon stick, taste and season with salt and pepper, if needed. Scatter sliced jalapenos and cilantro leaves before serving with some lime wedges on the side.

Stove Top Cooking Instructions

1. Mist a large pan with cooking spray (or use olive oil / ghee). Add the onions, ground beef, curry powder and salt and stir well, breaking up the beef with a wooden spoon.
2. 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, for about 20 minutes. Stir in the peas and cook a further 5 minutes or until tender.
3. Discard the cinnamon stick, taste and season with salt and pepper, if needed.Scatter with sliced chilies and fresh coriander leaves before serving.

Recipe Notes

• Substitute 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.

Serving Suggestions

• Delicious paired with my golden Pilau Rice or simple basmati rice. You can also serve over cauliflower rice for a low carb / keto option.
• Naan bread or my easy yogurt flatbreads.
• You can also serve over baked potatoes, to top flatbread or pizza, stuffed into brioche buns as Sloppy Joes… really anything goes!

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