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Beef keema recipe

Beef keema recipe

570 ratings

With beef mince, tomatoes and peas, this classic keema curry recipe is great for spicing up weeknight dinners. It's packed with fragrant herbs and spices to give traditional Indian flavour and is ready in just 45 minutes. Serve simply with rice and yogurt, or freeze for another day. See method

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 621 calories / serving
  • Freezable


  • 500g pack Boswell Farms beef mince 20% fat
  • ½ onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 25g piece ginger, peeled and finely chopped
  • 15g fresh coriander, leaves and stalks chopped separately
  • 2 tbsp medium tikka curry powder
  • 400g tin Grower's Harvest chopped tomatoes
  • 1 reduced-salt beef stock cube, made up to 200ml
  • 200g Grower's Harvest long-grain rice
  • 200g pot 0% fat natural yogurt
  • 300g tin Grower's Harvest garden peas, drained

Why not try...

Plant Chef meat-free minceMade with pea protein and lightly seasoned mushrooms Plant Chef meat-free mince
Made with pea protein and lightly seasoned mushrooms
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

  • Fat

    28g 39%
  • Saturates

    13g 64%
  • Sugars

    10g 11%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 60.1g Protein 35g Fibre 4.5g


  1. Heat a large nonstick frying pan over a high heat. Add half the mince and stir-fry for 3-4 mins until browned. Tip into a colander placed over a bowl to drain. Repeat with the remaining mince.
  2. Return the strained meat juices to the pan and reduce the heat to low-medium. Add the onion, garlic and ginger and cook for 6-8 mins until softened. Stir in the coriander stalks and tikka powder and cook for 2-3 mins, stirring, until fragrant.
  3. Return the browned mince to the pan and add the tomatoes and stock; season. Bring to the boil, then simmer, uncovered, for 20 mins, stirring occasionally. Meanwhile, cook the rice to
    pack instructions.
  4. After 20 mins, stir in 1 tbsp of yogurt, the drained peas and half the coriander leaves. Cook for 2 mins, then taste and season if needed. Scatter with the remaining coriander, then serve with the rice and a spoonful of yogurt.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Curry recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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