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
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For the real deal, make these authentic homemade Naan breads (no tandoor required!)
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Else, as an alternative, these Easy No Yeast Flatbreads go brilliantly with this too.
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Try this Indian Tomato Salad on the side (Mint Raita Dressing ideal for serving with this Biryani).
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For coconut lovers, this South Indian Carrot & Cabbage Salad with Coconut is fresh and popping with flavours.
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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
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Curry lovers, head here -> Curry Collection
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Qeema Indian Curried Beef
Ingredients
- 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
Garnish
- 1/2 tsp red chili flakes
- Cilantro/coriander leaves
Instructions
- 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!
Recipe Notes:
Nutrition Information:
You know Nagi, you could share this recipe with Indian restaurants. It is a cinch to make with all spices in the pantry.
I let it gently simmer for 20mins to let the flavours develop.
It’s absolutely delicious and we’re looking forward to leftovers for lunch.
Moth and I dined at an amazing restaurant In Cornwell in Sep. What a wonderful experience.
This was good, not my favourite Indian recipe but handy for a quick weeknight meal. I suspect it would make a good base for a beef samosa filling too.
Served with basmati, tomato and cucumber slices and Raita.
Thanks Nagi!
Slow cook the mince for 30-50 minutes with water (just enough to stop the mince from drying up), until the mince is literally melt in the mouth, silky smooth and super flavourful without tasting of harsh spices, and then tell me this isn’t the top 5 best Indian dish ever! The mince slow cooking in water completely changes the flavour/texture for the better. Wouldn’t do it any other way. I’m surprised the original recipe doesn’t do this as I got this tip from a British Bangladeshi blog who made keema
Made this for my husband, as I’m vegetarian. He thought it was great. I halved the recipe, but kept the spices at the full measure, as he likes punchy flavours, but I did halve the chilli, and it was definitely hot enough! I also added some frozen peas at the end. Incredibly easy and quick to make.
I made this because it seemed cheap and quick, didn’t realise it would be so delicious! We happened to have fresh limes and coriander to use up, everything else was store cupboard. I used frozen mince (half beef half veggie) and my husband wolfed it down then scraped the pan out! Another winner Nagi!
Great with a can of chickpeas chucked in when you add the water!
This recipe works great! Easy and delicious! Taste like my mum used to make it.
LOVED LOVED LOVED IT! I made this for dinner last night, and just ate the leftovers for lunch, and I want to cry because there’s none left. I used 1/4 tsp of hot chilli powder to make it family friendly, but would definitely use an 1/8th tsp next time because they are sissy’s. Could write a book on how good this is
Great to use as stuffing for a naan! My Punjabi Mom used it that way when I was growing up. In this case she used white flour for naans rather than whole wheat or atta
YUM!!! Genius Agill! N x
Hi Nagi. Should lean beef be used? Or 80% beef? Thanks
Mince meat is always better at the higher fat percentage (10-15% fat or 85-90% lean) because meat fat adds more flavour than oil. I do not recommend 5% fat (95% lean) because the mince is always dry and no flavour. Sometimes higher fat mince has more grizzle – tough buts (but it really depends on quality control) but if you slow cook the mince (say 20-40 minutes) than it all melts in the mouth
Really easy and indeed had everything in the kitchen. Added chickpeas and perfect meal.
Hi Nagi,
When I am looking for a recipe to make using a specific ingredient, I go to your website first! I have tried so many and love them ALL!! Thank you!
Silly question, I plan to make this in the next few days and I’m wondering what the salad is that is pictured with it. It doesn’t look like the Indian Tomato Salad suggested but it looks very refreshing!
The salad pictured with it is described in note 5.
This was delicious, a bit too spicy for the kids will drop cayenne pepper to 1/2 tsp next time. Made your flatbreads and red cabbage salad to go with it, Another winner easy curry thank you so much!
This was simply divine, your recipes always are. Made it to the letter, just adding cubed raw potatoes before the water. My family looked it & the smell as I cooked was a meal in itself! Thank you…xx
Hi Nadi
Just cooked this with a twist.
Didn’t have beef mince but I had some pork mince in the freezer so here goes. I added all the ingedients except water to the raw pork mince and combined. Then into the frig for a few hours.
From that point on I followed your directions for cooking.
All I can say is WOW. I served it up with garlic naan made from woolworths flat bread heated in frypan, butter and powdered garlic, along with Bombay potatoes from Scrambled Chefs.
Literally to die for.
Thanks for steering me along this path.
I made it in my Instant Pot. Followed all directions to the point of adding the water. At that point I added 1 cup of uncooked white rice. Do NOT stir. Then pour 1 3/4 cups of water over the top. Seal and cook on high pressure for 10 minutes. Do a quick release, stir and serve. Came out really great.
That’s great to know Bill, thanks so much! N x
I love your recipes! This was amazing. Cooked exactly as instructed. And it was fast! Thank you!
Had hardly any food in earlier this week but had mince meat but no sauces to make anything with it but I knew Nagi would have something up her sleeve as per usual, found this, had all the other ingredients and it was just the 2 of us eating it, the pan was empty, I need to wipe the dust of my treadmill now 🙂 Thank you Nagi x
Another yummy recipe! I’ve tried quite a few of your recipes and they never disappoint, and this one is no exception!