This beef keema is a hearty, spiced mince dinner that comes together in one pan. The beef cooks down with warming spices, then potatoes and peas go in to make it filling, and a hit of vinegar and fresh mint at the end lifts the whole thing.
It is ready in about 35 minutes and feeds four. Cheap, comforting and easy, the kind of dinner that works on a busy night.
Why You’ll Love It
This one’s a regular. It’s one pan and easy to make, ready in about 35 minutes, budget-friendly mince stretched with potato and peas, warm and comforting, and as mild or as spicy as you like.
The Shortcut That Makes It Work
Mince is the budget hero here, stretched with potato and frozen peas so it feeds four for less. A couple of packet spices bring all the flavour, and it is one pan start to finish.
Handy Tips
Add the spices while the beef is still cooking so the flavours sink in. Dice the potatoes small so they cook through in the time given. Cook with the lid off at the end so the extra water cooks away and the keema is not watery. Stir the mint or coriander through right at the end so it stays fresh.
Make It Suit Your House
Use lamb, chicken or turkey mince in place of beef if you prefer. With chicken or turkey, take care not to overcook it so it does not dry out. Leave out the chilli powder for the kids, or add more if you like it hot. Serve it with rice or chapati, and a little yoghurt mixed with mint and lemon on the side.
What To Serve With It
Lovely with rice or warm chapati. A side of yoghurt mixed with fresh mint and a squeeze of lemon cools it down nicely.
Leftovers
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat until piping hot, adding a splash of water if needed.
Don’t Forget to Share
Tried my Indian Beef Keema recipe? I would love to see how you used it. Snap a pic and tag me on Instagram @steph_cooks_stuff, I love seeing your creations.
Indian Beef Keema
Prep Time 10 minutes 
Setting Time
25 minutes 
Total Time 35 minutes 
Ingredients
Equipment
Method
- Heat a pan with some olive oil. Add the onions, garlic, and ginger. Cook for a few minutes until the onion is soft and lightly coloured.
- Add the beef mince and break it up.
- Add your spices (curry powder, garam masala, and chilli if you like it spicy) while the beef is still cooking to let those flavours really sink in. Stir until the beef is fully cooked.
- Toss in the potatoes and peas. Add some water, mix well, and cover the pan. Let it cook for about 10 minutes or until the potatoes are tender.
- Remove the lid and add a few tablespoons of vinegar. Cook with the lid off until the water evaporates.
- Just before serving, stir in fresh mint or coriander for a burst of freshness.
- I love serving this with rice or chapati bread, and don't forget to mix some yoghurt with fresh mint and lemon juice for a refreshing side!
Nutrition
Video
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FAQs
Can I use a different mince?
Yes. Lamb, chicken or turkey mince all work in place of beef. With chicken or turkey, take care not to overcook it as it can dry out.
Can I make it ahead?
Yes. It keeps well and the flavour develops, so it is a good make-ahead. Reheat until piping hot, with a splash of water if needed.
What should I serve it with?
Rice or warm chapati, with a little yoghurt mixed with mint and lemon on the side.
