This is an authentic Indian curried beef mince recipe called Qeema (or keema or kheema). It’s a gem of a find because it tastes incredible but unlike many Indian dishes, there are no hard-to-find spices in the ingredients. And it’s super fast – on the table in 20 minutes!
Qeema – Quick & Easy Indian Curried Beef Mince
This recipe is an excellent way to get an Indian food fix without having to hunt down hard-to-find Indian spices.
It’s also an excellent way to change up your usual rotation of beef mince recipes. Spag Bol, we love you, but sometimes it’s nice to try something new!!
And new this is. You probably haven’t seen Qeema on Indian restaurant menus because it’s a home cooking meal. But blimey, it’s a great find! 100% legit Indian flavours, 7 minute prep, 13 minute cook. Get all the spices from regular grocery stores – turmeric, garam masala, cumin, coriander and cayenne pepper.
What you need for Qeema
The key to achieving the bold, authentic Indian curried beef flavour in this quick ‘n easy recipe is a good amount of fresh garlic and ginger, and a generous amount of ground spices.
Here’s what you need:
Beef mince – That’s ground beef to those of you in the States! I’m using lean today, but regular is fine (fattier – juicier). I also made this recipe a few years ago using chicken mince which was terrific.
Fresh garlic and ginger – Key to flavour in this otherwise simple Indian dish, so don’t skip these.
Spices – Garam masala, cumin, coriander, turmeric and cayenne pepper. You can get all these at regular grocery stores here in Australia. Garam masala is an Indian spice mix which I tell people is the “better curry powder” because it tastes more legit, whereas the curry powders you get at regular grocery stores are very Westernised.
Fresh coriander/cilantro for garnish. (Skip if you’re not a coriander fan).
Green cayenne pepper (optional garnish) – This is for garnish, and it adds fresh chilli flavour without much spiciness because cayenne peppers are not that spicy. But it’s entirely optional, so feel free to omit!
How to make Qeema
Sauté – Heat oil in a skillet over high heat. Add ginger and garlic and saute for 30 seconds until golden, 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 for a further 2 minutes to let the spices bloom.
Cook 10 minutes – Add water, give it a stir, then put a lid on (or cover with a baking tray if you don’t have a lid for your pan). Turn heat down to medium and let it simmer for 10 minutes or until most of the water has evaporated, but still a bit juicy.
Serve over with basmati rice or plain white rice, garnished with extra chilli and coriander/cilantro, and lots of Mint Yogurt. Naan or flatbreads would make it even better, though if time is not your friend, try frozen roti (pictured in post, more on this below the photo).
What to serve with Qeema
Serve over basmati rice and mint yogurt or plain yogurt (recipe below for mint yogurt). Then mix up the beef into the rice so it flavours the rice, then dig in!
It’s also pictured above with flaky, buttery roti which I stuffed with the Qeema and rice. Not homemade. I always have a stash of frozen ones which you can get at regular grocery stores. I love them because they can be cooked from frozen in a few minutes – how good is that! Ideal to use for any and all Indian / South East Asian saucy foods, like curries.
Though, if I have the time (or foresight to plan in advance), you can’t beat homemade naan. 😊
For vegetable sides, try one of these:
Indian Tomato Salad with Mint Raita Dressing
South Indian Carrot & Cabbage Salad with Coconut is fresh and popping with flavours – love the coconut flavour in this!
Give this Everyday Cabbage Salad an Indian spin by sautéing garlic and cumin seeds in oil before mixing up with other Dressing ingredients.
I really hope you try this Qeema recipe, the flavour is so authentic! Something a little different to make with that packet of beef mince you threw in your shopping trolley on the weekend. – Nagi x
recipe credit
This Qeema recipe is very slightly adapted from this Authentic Indian Minced Meat Qeema recipe from Scrambled Chefs. I just spied a 5 Ingredient Indian Potato Curry and this Chicken Curry has just jumped to the top of my Must Try list!
Watch how to make it
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Qeema Indian Curried Beef
Ingredients
- 3 tbsp vegetable or canola oil , or other neutral oil
- 4 tsp ginger , finely mince
- 5 large garlic cloves , minced (about 4 tsp)
- 1 large onion , finely diced
- 500g / 1 lb beef mince (ground beef)
- 3/4 tsp cooking salt / kosher salt
- 1 tsp cayenne pepper or chilli powder (pure, not US chili powder spice mix), omit for not spicy
- 1 1/4 tsp garam masala (Note 1)
- 1 1/4 tsp cumin powder
- 1 1/4 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 cup water
Garnish
- 1 green cayenne pepper , deseeded, finely sliced
- Cilantro/coriander leaves
- Plain yogurt or Mint yogurt (below)
Mint yogurt (optional, pictured in post)
- 3/4 cup plain yogurt
- 1/2 cup (lightly packed) mint leaves
- 1/4 tsp cooking salt / kosher salt
Instructions
- Sauté – Heat oil in a skillet over high heat. Add ginger and garlic and saute for 30 seconds until golden, 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 for a further 2 minutes to let the spices bloom.
- Cook 10 minutes – Add water, give it a stir, then put a lid on (or cover with a baking tray). Turn heat down to medium and let it simmer for 10 minutes or until most of the water has evaporated.
- Serve over with basmati rice or plain white rice, garnished with extra chilli and coriander/cilantro, and lots of Mint Yogurt. Naan or flatbreads would make it even better, though if time is not your friend, try frozen roti (pictured in post, Note 3).
Mint yogurt
- Blitz then stir – Put just 1/4 cup of the yogurt with the mint leaves and salt in a jug just big enough to fit the head of a stick blender. Blitz until mint is very finely chopped. Then stir in remaining yogurt. (Note 4) Refrigerate until required.
Recipe Notes:
1. American “Chili 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, or cayenne pepper. 2. Garam Masala – Spice mix used in Indian cooking, a more legit curry powder. Sold at regular grocery stores in Australia -> Coles, Woolworths, Harris Farms. 3. Roti – Flaky Indian round flatbread that’s sold in the freezer section of large grocery stores these days. Love them because they’re so handy – cook from frozen on the stove in just a couple of minutes. Cheap, tasty, if you’ve never tried it, it’s a game changer! 🙂 4. Mint yogurt – Blitzing makes yogurt watery. So just blitz the minimum to puree the mint, then stir the rest in which thickens the sauce up again. 5. Leftovers keep for 3 – 4 days in the fridge, or freezer for 3 months. Nutrition for beef only, not including rice or yogurt sauce.
Nutrition Information:
First published April 2016. Republished 7 years later with sparkling new photos, brand new recipe video (couldn’t make them back then!) and of course added a Life of Dozer section!
My easiest Indian recipes
More easy Indian recipes!
Life of Dozer
He doesn’t realise it’s a vegetable platter. (Yet).
Rakel says
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
Mihiriyani says
Another yummy recipe! I’ve tried quite a few of your recipes and they never disappoint, and this one is no exception!
Rosalind says
Simple and delicious!! Fixed my craving nicely. I am so impressed with your recipes and website. My favourite place to go for foolproof excellent recipes and information!! AND Dozer!!!
Kimberly says
This has become a go to for our family. The flavors are next level we serve it with some cauliflower rice to keep keto but hands-down one of my favorite recipes.
Dee says
Very nice stuufed in a raw naan bread and then baked to make Keema naan
Nagi says
YUM!!! Love this Dee! N x
Paal Christian Solvang says
Will try this recipe. Could this be made with adding coconut milk instead of water at end?
Nagi says
Yes definitely Paal – great idea! N x
SS says
Very tasty! I only added 1/4 tsp of cayenne and then had crushed red pepper on the table if Hubby wanted to add more spice. I’ve made this dish before using someone else’s recipe–which called for frozen peas. So I did add that with the 1 cup of water. But I do have to say the flavor with your recipe beat out the other one. I will be shredding that one!
Nagi says
Sounds great SS! N x
Barb says
Awesome recipe – I was looking for something different to do with mince. I love Indian food but usually use chicken. This was an easy recipe to follow using what I had in the pantry. I also cooked the aloo paratha (delicious). I have never followed a blog before but I do now. Thank you so much.
Nagi says
That’s great to hear Barb!! N x
Adele says
Oh this was delish! I cooked the no yeast flatbread, made some minted yoghurt and served it all with shredded carrot and lettuce and sliced spring onions. We piled it all into the flatbreads and ate them like a wrap. Soooooo good!
Nagi says
A winning combination Adele! N x
banazer noor says
best recipes website.
Nagi says
Thank you so much ❤️
Erica B says
Hi Nagi, this is the first recipe of yours that I’ve tried, and it was delicious. Simple and quick, with lovely Indian flavors. Thank you! My husband and I enjoyed it very much over cauliflower rice.
You are indeed correct about American chili powder. It is a relatively mild spice blend, and is not the same as pure ground chilies.
Gordon says
Made this instead of the usual chilli or bolognese. Really easy to make and delicious. Recipes on here are tremendous.
Willem says
Just made this, it tasted so good!!! Never knew the amazing things you can do with just mince… Instead of salt I used fish sauce. Thanks, Nagi!!!
Nagi says
Great idea Willem!
Mary says
Hi Nagi,
i have cooked this, your Korean beef, beef stroganoff and your sesame salmon. I have to say, they are all suberb. My whole family loved them. Thank you for sharing.😋 Brilliant recipes.
Liz Lee says
Love your site! Plan to add potato cubes and peas (in a slow cooker). When should I add the potato?
Nagi says
Hi Liz! Give the potatoes 3 hours in the slow cooker 🙂
Elisa & Nick says
My bf and I wanted to try something new and I stumbled upon this recipe and it was just what we needed. It was so so so good! All the food we’ve made from your recipes have turned out amazing! And I’m not sure if we’re just picking the best ones, but they’ve also all been so cheap and easy, which we really appreciate as college students. It seems like your recipes just make us want to cook more and more! You really make us feel like amazing cooks 🙂 Please keep up the great work!
Nagi says
So pleased you enjoyed this Elisa! And any recipe you pick is a best one!!! 😉 I’m super fussy about what recipes I share, you’d be amazed how many get ditched 🙂 N xx
Laura Goelzer says
Why is it called curried beef if there is no curry? Just wondering..
Nagi says
The spice mix in this takes the place of a pre-made curry powder 🙂
Mary says
Not a fan of ground beef. Would this work with chunks of beef and if so what cut would you recommend?
I’m looking for a beef dish for an Indian meal. Preferably something to make ahead or I slow cooker. Any suggestions?
Thanks!
Nagi says
This will work great in a slow cooker with cubes of beef, no need to add extra water. 🙂 Bite size pieces of beef, 6 hours on low. Fab!
Dianne says
Hi Nagi,
I’m making this dish now. I have 3.5 lbs of cubes of beef and plan to slow cook it. Should i triple all the ingredients except the water? Also how many hours of slow cooking on HIGH?
Thanks. Hope you can reply asap
Nagi says
Hi Dianne, unfortunately I don’t know for this one, I haven’t tried it with cubed beef. As a guide – double rather than triple (ground / mince meat takes in more flavour) and just use enough water to cover the beef then slow cook on high for probably 4 hours until beef is tender. Hope that helps.
Dawn says
HI just come across this site as it was advertised in the Liverpool Echo uk paper I can’t wait to get cooking they all look shamazing 🥰🥰🥰
Mary says
* in a slow cooker
Mary says
Could you use beef chunks in this recipe? If yes what cut do you rw commend. I’m not a huge ground beef fan.
Thanks!
Nagi says
Hi Mary! This would be great with slow cooking cuts of meat, just add water and simmer for 1 hour or so until the beef pieces are tender. Delish!
Beatriz Rodriguez says
Made this recipe today I was in the mood to cook Indian so it turned out superb! I made it in my big nonstick frying pan and left it on the stove top, when I got back home it was almost gone. My husband is the guilty one. Did not have garam masala so I did not add it but to give it some spice I sliced just one small size pepper and added lots of cilantro (love this) and added peas to make it colorful plus I used turkey instead of meat ( we do not eat beef 😉
Nagi says
Cheeky hubby!!! 😉 Thank you for trying my recipe Beatriz! I am so glad you enjoyed it, and thank you for letting me know! N x