The translation of Keema means ‘minced meat or ground meat’. A traditional Indian keema curry in India would be made with minced lamb or mutton. In quite a few British Indian restaurants you’ll find it using minced beef and that’s what I like to use.
Spiciness:
I like to use a fairly spicy Madras curry powder for this curry as I think it gives a nice heat level and a good depth of flavour, but you can swap it out for a milder variety or your favourite curry powder. You could also add 1/2 a tsp of chilli powder or a chopped fresh chilli if you like it really spicy, just be careful not to overpower the flavour of the mince. 👩🍳PRO TIP I like to use ’12-15% fat’ minced beef for this recipe. 20% fat is a little oily and 5% fat can result in a curry that’s a little too dry. If you do use a leaner mince then I would recommend adding in a couple of extra teaspoons of oil or ghee when frying the mince. The frozen green peas add a lovely sweetness to the dish and complement the minced beef and aromatic spices really well. This minced beef curry is actually one of my husband Chris’s recipes, and if you’ve been following me for a while you’ll know he’s also a keen cook and I love it when he gets in the kitchen and cooks me something delicious. You could also serve this with a dollop of fresh yogurt, garlic naan bread, paratha or roti, or how about going the whole hog and serving it up with a side of Garlic Coriander Potatoes or Saag Aloo.
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