This is authentic, speedy, easy and ridiculously tasty.Unlike most Indian dishes, the number of spices required for this Indian ground beef recipe is very short. In fact, you may already have all of them. And I especially love that this is a fabulously exotic way to serve up humble ground (mince) beef!
Indian is one of my very favourite cuisines. In fact, on the rare occasion I order takeout, 9 out of 10 times it’s Indian. I find most of the popular Chinese and Thai takeout dishes pretty easy to make at home. I’ve shared a bunch of them and I’ve even created a little “Asian Takeout At Home” recipe collection so you can find them easily (under the Recipe Index ??).
Indian, on the other hand, requires more effort because some of the key spices used in Indian cooking aren’t readily available at supermarkets so it requires a trip to an Indian grocery store which are not as easily found as Asian stores.
But, there are some gems to be found! Authentic Indian dishes that are easy to make and don’t require hunting down of unusual ingredients! I’ve shared Butter Chicken (it’s a chef recipe!), Paratha (potato stuffed bread – for all bread lovers out there, this is a must!) and Tandoori Chicken.
And today, I have this very authentic Indian ground beef recipe called Qeema.
It’s also known as Keema or Kheema, and the beauty of this Indian ground beef recipe is that it is so very authentic and yet, you will recognise every spice in the recipe. And I can get every single one from Coles and Woolworths in Australia. And it’s fast! 10 minutes active effort – 5 minutes prep, 5 minutes on the stove – then 10 minutes to simmer. Dinner, done, in 20 minutes!
This recipe is very slightly adapted from this Authentic Indian Minced Meat Qeema recipe from a fantastic site I discovered recently called Scrambled Chefs. I just spied a 5 Ingredient Indian Potato Curry (a family recipe!!) and this Chicken Curry has just jumped to the top of my Must Try list!
I really hope you try this, the flavour is so authentic. This is how to get your curry fix with minimal effort! – Nagi x
PS These Easy No Yeast Flatbreads go brilliantly with this, if you feel like making the effort!
- 3 tbsp oil (any other than olive oil) (Note 1)
- 4 tsp ginger , finely chopped
- 5 large garlic cloves , minced (about 4 tsp minced garlic)
- 1 large onion , finely diced (about 1 cup of onion)
- 1 lb /500g ground beef (mince)
- 3/4 tsp salt (I use table salt)
- 1 - 1 1/2 tsp red chilli powder or cayenne pepper (Note 2)
- 1 1/4 tsp garam masala (Note 3)
- 1 1/4 tsp cumin powder
- 1 1/4 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 cup water
- 1/2 tsp red chili flakes
- Cilantro/coriander leaves
Heat oil in a skillet over high heat. Add ginger and garlic and saute for 1 minute until fragrant - don't let it burn! Add onion and cook for 1 minute until it is starting to turn translucent.
Add beef and cook, breaking it up as you go, until it changes from pink to light brown. Add remaining ingredients EXCEPT water. Cook until the beef is cooked through - about 2 to 3 minutes.
Add water, give it a stir, then put the lid on. Turn heat down to medium and let it simmer for 10 minutes or until most of the water has evaporated.
Garnish with red chilli flakes and cilantro/coriander leaves. Serve with rice - and/or flatbreads!
1. You can reduce the oil to 1 1/2 tablespoons if using a non stick fry pan. I like using the full amount of oil because it makes it nice and juicy!
2. Please note that in America, "Chilli Powder" is not pure ground chilli, it contains other spices like paprika and is not very spicy. This recipe calls for pure ground chilli for spiciness. Cayenne pepper is a great substitute if you don't have pure chilli powder.
3. "Garam Masala" is an Indian spice mix and nowadays, it is available at mainstream supermarkets (in Australia -> Coles, Woolworths, Harris Farms)
4. Leftovers would be FANTASTIC to stuff inside Parathas which are Indian stuffed flatbreads!
5. I made a quick yoghurt dressed side salad: chopped tomatoes and cucumbers tossed with yoghurt, lemon juice, finely chopped mint (or cilantro/coriander) and salt and pepper.