Ground beef curry has always been more than just a dish in our family – it’s a cherished tradition, a recipe passed down from my mom that has stood the test of time. As a child, I fondly remember the aroma of spices wafting from the kitchen as my mom lovingly prepared this family favorite. Each bite was a symphony of flavors, evoking memories of cozy dinners spent together around the table. As a parent, it brings me immeasurable joy to see my own kids devouring the same ground beef curry with the same enthusiasm I once did. Their excitement when they see it on the dinner table and their satisfied sighs as they take that first bite makes me happy. In a constantly changing world, there’s something comforting about the familiarity of this dish. It reminds us of the bonds that unite us across generations and the enduring love that transcends time. As I watch my kids enjoy their favorite meal, I’m filled with gratitude for the memories we’re creating and the traditions we’re passing down together. A part of me hopes that someday my kids will make these dishes for their kids too!
Why make this curry?
If you’re looking for the easiest curry that’s also quick to make, then this is it. It takes only 20 minutes to cook. It uses easy-to-find spices like curry powder and garam masala and a tomato paste and coconut milk gravy. It absorbs all those wonderful flavors. As a result, it has a rich, creamy, and delicious sauce. Today, am serving it with Indian flatbreads like chapati and roti. But, you can also use basmati rice, naan bread, turmeric rice, pilaf, vegetable. And when I’m looking for a low-carb option, I eat cauliflower rice. My cauliflower rice works great for me in place of steamed rice.
Ingredients and substitutes
Beef – Ideally, you can use any minced meat or ground meat. I have tried it with beef, turkey, lamb, and chicken. They all taste delicious, but my favorite is still the beef. And if you use chicken, I highly recommend using the ground chicken thigh and reducing the cooking time. Onion – You can use brown or white onions. Make sure to let them sweat and cook down. The sweetness it adds when caramelized makes a big difference. Ginger/garlic – Always use fresh ginger and garlic cloves for Indian cooking. I recommend mincing or grating these as it really blends well in the sauce. Spices – I used my homemade curry powder as well as garam masala. These are made with simple spice powders like cayenne pepper, cumin, coriander, cinnamon, cardamom, etc. They both can be easily found in most supermarkets these days. Fresh herbs – I like using cilantro in Indian cooking. But you can also use a combination of parsley and mint. Optional ingredients – Yogurt – I am using coconut milk, but you can also use 2 tablespoon of plain yoghurt or sour cream at the end of cooking. Veggies – You can also add dices carrots and potatoes to the curry along with the green peas. Beef stock – I used water to make this curry, but you can also use chicken or beef stock.
Step-by-step: Ground beef curry recipe – Keema curry
In a saute pan or cast-iron skillet, saute onion in the oil over medium heat for two minutes until translucent. Then, add the ground beef and stir on medium high heat until its no longer pink.Pro tip – Cooking the onions on medium-low lets them sweat and lightly caramelize. Browning the beef adds a nice caramelization.
Next, add the ginger and garlic. Saute for 2 minutes. Then, add the tomato paste, curry powder, cayenne, and garam masala. Saute well for 2 to 3 mins on low heat until fragrant.Pro tip – Saute these ingredients until a nice aroma comes from the spices.
Then, add the coconut milk and chicken stock. Season with salt, pepper, and add the chopped cilantro or parsley and lemon juice. Bring to a boil.Pro tip – Adding water to the ground beef will prevent lumps during cooking.
Once the mixture comes to a boil, lower the heat and cover the pot with a lid. Simmer on medium-low heat for 15 minutes.Pro tip – When cooked, you will see the oil from the recipe float to the top of the curry. Taste and adjust seasoning and consistency.Pro tip – If you are serving chicken curry with rice, you may want to have some gravy. So, add a little water and bring to a boil. And if you’re serving mince curry with chapati, a thicker consistency is preferable. Sprinkle with more chopped cilantro before you serve.
Tips for success
The recipe is very simple and very easy but please do follow the steps properly. The secret to cooking Indian food is to cook the spices well at every stage. Don’t make haste. Saute the onions until they are translucent, and let the ginger and garlic become fragrant. Also, let the tomatoes become soft, so they disappear in the sauce. Cook the spices until they are fragrant. If you just add ingredients quickly to the pan and cook, you will have a curry with color, it will even taste good, but you will lack that depth of flavor that the process builds at every stage in the cooking process.
Frequently asked questions
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