Description
A delicious dish combining spiced ground meat in a creamy sauce over fluffy basmati rice.
Ingredients
Scale
- 1 lb ground beef or lamb
- 1 tbsp oil or ghee
- 1 small onion, diced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1–2 carrots, diced
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1 tsp garam masala
- 1/4 tsp turmeric
- 1/4 tsp chili powder (adjust to taste)
- 1/2 tsp salt (or to taste)
- 1/2 cup canned tomato puree or crushed tomatoes
- 1/2 cup heavy cream or coconut milk
- 1/4 cup water (if needed to thin)
- Fresh cilantro (for garnish)
- Cooked basmati rice (for serving)
Instructions
- In a skillet, heat oil over medium heat. Sauté the diced onion, minced garlic, and grated ginger until they are soft and fragrant.
- Add the ground beef or lamb to the skillet and cook until fully browned. Drain any excess fat from the pan.
- Stir in the cumin, coriander, garam masala, turmeric, chili powder, and salt. Cook for 1–2 minutes to toast the spices and enhance their aroma.
- Add the tomato puree and diced carrots to the skillet. Let it simmer for about 5 minutes. Pour in the heavy cream or coconut milk and water if needed. Simmer for another 5–10 minutes until the curry is thick and creamy.
- Spoon the creamy keema curry over warm basmati rice and garnish with chopped cilantro.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Can freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Curry, Keema, Spiced Meat, Indian Cuisine, Comfort Food