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:
Nagi, my Queen, you have done it again. This was amazing. I’ve gotten in the habit of checking your website every morning and pretty much making everything you post. This one was a favorite, for sure. Keep them coming!
Queen?? If I have a title, it would be CHEESE QUEEN! 🙂 Thank you so much for your lovely message Sheri, I am SO GLAD you enjoyed this!! The site I got this from – Scrambled Chefs – are so talented! N x
This sounds delicious, Nagi! Also love how quick and easy the recipe is 🙂
Thanks Sabrina! 🙂
I’ve been experimenting lately with some Indian recipes and they can be so delicious, but so darn complicated! Half the time I want to throw up my hands, pick up the phone and call forget takeout. But look at this beauty – no fuss and LOADED with flavor! I have every single ingredient right now and I love that it’s simple enough to make on a weeknight. Love love love this!
My problem is getting my hands on all the spices required!!! I’ll drive all the way to an Indian store, get home and realise I forgot ONE spice, that’s when I throw MY hands up!!! 🙂
You had me a curried. I’m seriously loving the big flavor and minimal spice list! And you’re right, I do have all of them in my cupboard. Of course my cupboard looks like a have a spice addiction, but you probably already knew that 😉
I bet your spice cupboard is seriously out of control!!!! I got your email, promise to respond this morn! N x
It was a spur of the moment decision to make this and boy am I glad I did. Surprisingly tasty for such an easy recipe. Thanks Nagi for yet another excellent recipe.
Yesssss!!! So glad you enjoyed it Jen, thanks for letting me know! N x
Hi Nagi,
One of my favourite dishes. Traditionally ,Kheema is made with minced lamb and we always add some green peas.
Growing up,I remember my mother also adding a few liver and kidney pieces. Delish !
Best,G
Lamb? That’s quite interesting, I actually don’t know many Indian lamb dishes!!!! Love the idea of adding peas! Bet your mum made a killer Kheema 🙂
In the UK, Keema is commonly made with minced lamb and it’s delicious. It tends to have a handful of frozen peas in it as well. I will definitely try it with beef though. Anyway Nagi, you’ve named tomorrow’s tea- Keema, tomato and cucumber salad with raita, naan and I might give the potato curry a go as well. Thank you very much!
Awesome curried beef recipe! Very quick and easy, can’t wait to try this!
I hope you do try it! I was blown away by how easy it was and yet authentic!!!
We’re in the same zone! Sounds super easy and I trust you when you say its ABSOLUTELY DELICIOUS!!!
Kevin, it totally blew my mind. Seriously!
This looks delicious & I love that I have all the spices in my pantry 🙂 I love Indian food, too! Yum!!
Thanks Dawn! That’s exactly what I love about this recipe too!!! 🙂
I love this! I always shy away from cooking Indian food because it seems like it should be so complicated, but now I really want to try this recipe out! Thanks so much for sharing, Nagi! 🙂
I know what you mean Sam!! I’m with you 🙂
How spicy is this? Would it be possible to cook rice in the dish with the meat?
Thanks!
Anisah
Hi Anisah! it’s not too spicy, but you can just use less chilli and/or chilli flakes. Just amend it to your taste! I don’t recommend cooking the rice IN the same pot for this recipe, it needs more spices. HOWEVER…..you have given me an idea for another recipe….One Pot Biryani??? Hmmmm…..
Nagi, immediately I saw this I quickly dropped everything and headed over here. Just made curry shrimp this weekend.
Yes, you know me I LOVE curry! Always looking for new ways to mix it up…. You’ve got me here! Something new yet right up my alley. Am IN LOVE.
I KNEW you would appreciate this one Imma!!! 🙂 I have to come over and check out what you’ve been doing lately, it’s been too long!! N x
I am so glad I met you!! Not only have you taught me zillions of things about photography but also about lots of different dishes I wouldn’t have normally tried. This looks delicious and your flatbread would be perfect with it. Yep!! I would go to the effort to make the flatbread, after all we make our own pitas 🙂 Great shots of the dish too. xxxooo
Oooh! I bet you make killer pitas!!!
I usually don’t like ground beef (I think one too many Hamburger Helpers as a child made me dislike it) but this is something I could definitely love and eat with pleasure!
Try minced lamb- it’s delicious!
Ha! I get you 🙂 About as far from hamburgers as you can get though!! 🙂
Looks tempting- I wonder about nutritional facts. Why with less oil and leaner meat you would get transfat but not in the other? Typing mistake?
That’s odd Eija, I’ll have to look into that, thanks for picking that up!
I love Indian food, but you are right, sooo many spices. I did just order Za’atar and Sumac from Amazon. I usually buy spices from the bulk aisle from my grocery store, but they’ve never carried these.
I have two chili powders to choose from. Ancho (sweet and mild) or chipotle (hot but pretty smokey). Which one should I use?
Hi Susan! Chipotle, definitely 🙂 It’s going to add a smokiness to the flavour that isn’t in mine, but it will still be VERY tasty! IN fact, the smokiness probably adds another dimension, like it’s been cooked over charcoal which much of Indian food is!!!
Hey Nagi, how’d you know I was looking at Indian recipes last night, only to find this one from you today?! Yeah! It looks delicious and so easy to make with ingredients I’ve already got.
Didn’t I mention I’m a mind reader….??? Te he he! So glad this is the kind of thing you’re in the mood for Barb!!! I do hope you try it, really is amazing, all credit to Scrambled Chefs!
Hi Nagi! This looks lovely and yet it is so simple! The only spice I don’t have is Garam Masala, but I’ve seen it at my local store. The price of of mince here has come down so I’ve been buying more and now I have a new recipe! Yay! 🙂
Oooh, I do hope you consider trying this!! I promise it is ABSOLUTELY DELICIOUS!!!
Hi Nagi!! I love this adaptation and so happy that you love Qeema in general – isn’t it seriously a treasure? Thank you for mentioning our blog Scrambled Chefs 🙂 Love how you always support fellow bloggers!
I’m definitely trying out your version of it during the weekend – I seriously love Qeema anything!
– Aena
I didn’t change anything!! Promise! 🙂 I just upped the quantities slightly to make this for 500g of mince instead of 400g 🙂 My friends LOVED THIS SO MUCH!!!! I made it for them along with aloo paratha!
Oh yeah you’re right, I just realized it’s exactly my mom’s recipe! Glad you and your friends enjoyed it 😀