Super easy keema curry

    25 min

    Turn simple minced meat into something brilliant in five easy steps, with plenty of control to make it as mild or as spicy as you want. This keema recipe will work with almost any minced meat, including lamb, chicken, turkey or, of course, beef.

    Yorkshire, England, UK
    119 people made this

    Serves: 2 

    • 1 teaspoon ginger puree
    • 1 teaspoon garlic puree
    • 1 teaspoon ground cumin
    • 1 teaspoon chilli powder, or to taste
    • 1/2 teaspoon turmeric
    • 2 teaspoons curry powder
    • 1/2 red chilli (add seeds for extra spice)
    • 50g sunflower oil
    • 1/4 teaspoon coriander seeds
    • 350g minced meat
    • 400g tin chopped tomatoes
    • 1 chicken stock cube
    • 50ml double cream
    • 2 teaspoons garam masala

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a small bowl, add the ginger puree, garlic puree, ground cumin, chilli powder, turmeric and curry powder along with a splash of water and mix together to make a paste.
    2. Cut the chilli and add to the paste, add more water if required but it should be a thick paste.
    3. Add the coriander seeds to hot oil and stir for around 30 seconds to a minute until they start to pop.
    4. Add the mince to the pan and cook until almost brown, about 8 minutes, breaking the meat into small bits as you do.
    5. Add the paste to the mince and stir for 30 seconds. Add the tomatoes and stock cube and stir well and bring to the boil.
    6. After a couple of minutes give the curry a stir, add the cream and stir again. Add the garam masala and leave for a further 2 minutes.

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    Reviews in English (2)


    I used 500g of mince and substituted chicken stock cube for onion gravy granules.  -  02 Mar 2018


    Goes really well with some brown rice, I cook this often.  -  15 Apr 2016