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.
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 a milder creamy Western style curry, this Everyday Chicken Curry.
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
ON THE SIDE + MORE CURRIES
For the real deal, make these authentic homemade Naan breads (no tandoor required!)
Else, as an alternative, these Easy No Yeast Flatbreads go brilliantly with this too.
Try this Indian Tomato Salad on the side (Mint Raita Dressing ideal for serving with this Biryani).
For coconut lovers, this South Indian Carrot & Cabbage Salad with Coconut is fresh and popping with flavours.
Or, for a similar treatment, give this Everyday Cabbage Salad an Indian spin by sautéing garlic and cumin seeds in oil before mixing up with other Dressing ingredients
Curry lovers, head here -> Curry Collection
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Qeema Indian Curried Beef
- 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 basmati rice or plain white rice - and/or flatbreads!
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