Description
A savory and aromatic Keema Curry perfect for weeknight dinners, packed with rich flavors and made in just 30 minutes.
Ingredients
- 1 lb Ground Beef (Can substitute with ground chicken or turkey)
- 2 tbsp Cooking Oil (Use vegetable or canola oil)
- 1 medium Onion (Chopped; yellow or white onions preferred)
- 3 cloves Garlic (Minced; can substitute with garlic powder)
- 1 tbsp Ginger (Freshly grated; ginger paste is an alternative)
- 2 tbsp Tomato Paste (Can also use fresh tomatoes cooked until soft)
- 2 tbsp Curry Powder (Use your favorite blend)
- 1 tsp Cayenne Pepper (Adjust to personal spice tolerance)
- 1 tbsp Garam Masala
- 1 can Coconut Milk (Can substitute with coconut cream for thicker texture)
- 1 cup Broth or Stock (Chicken or beef stock preferred)
- Salt and Black Pepper (To taste)
- 1 tbsp Lemon Juice (Can substitute with vinegar if needed)
- 1/4 cup Cilantro or Parsley (Chopped; green onions can be an alternative)
Instructions
- Heat the cooking oil in a sauté pan over medium heat.
- Sauté the chopped onion and cook for about 2 minutes until they become translucent and tender.
- Brown the ground beef, stirring frequently until it’s no longer pink, about 5 minutes. Drain any excess fat, if necessary.
- Add the minced garlic and freshly grated ginger. Sauté for an additional 2 minutes until fragrant.
- Stir in the tomato paste, curry powder, cayenne pepper, and garam masala. Let this mixture cook on low heat for 2-3 minutes to develop the flavors.
- Pour in the coconut milk and broth, seasoning with salt and pepper to taste. Stir in the chopped herbs and lemon juice and bring the curry to a boil.
- Reduce the heat, cover the pan, and let the curry simmer for 15 minutes. If needed, adjust the consistency with a splash of water.
Notes
Fresh ingredients elevate the flavor. Adjust spice levels to fit your taste preferences.