Ground Beef Curry (Keema Matar)

User Reviews

4.7

9 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    3 hrs 10 mins

  • Servings

    4

  • Calories

    296 kcal

  • Course

    Main Course

  • Cuisine

    Indian

Ground Beef Curry (Keema Matar)

Easy and delicious Ground Beef Curry (Keema Matar) (Keema Matar). This delicious curry can be made with ground beef or lamb and is mild enough for the whole family to enjoy!

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Ingredients

Servings
  • olive oil or cooking spray
  • 2 onions peeled and finely chopped
  • 1 pound (450g) lean ground beef
  • 2 tbsp mild curry powder or hot if you like it spicy
  • 1 tsp salt
  • 1 tbsp garlic paste or minced garlic
  • 1 tbsp ginger paste or finely grated fresh ginger
  • 1 chicken or beef stock cube crumbled
  • 4 tbsp tomato paste
  • 1 cup (250) passata (strained sieved tomatoes)
  • 1 small cinnamon stick
  • 2 cups (260g) frozen peas
  • 2 jalapeños sliced, to garnish
  • cilantro (coriander) to garnish
  • salt and pepper to season
  • Lime wedges to serve
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Instructions

Slow Cooker Instructions

  1. Mist a large pan (or your slow cooker if it allows for searing) with cooking spray. Add the onions, beef, curry powder and salt and stir well, breaking up the ground beef with a wooden spoon.
  2. Add the garlic and ginger and brown for about 5 minutes.
  3. Stir in the stock cube, tomato paste, passata and cinnamon stick. Transfer to slow cooker, cover and cook for 3 hours on HIGH setting.
  4. Uncover, stir in the peas and cook for a further 10-15 minutes.
  5. Discard the cinnamon stick, taste and season with salt and pepper, if needed.
  6. Scatter with sliced jalapenos and cilantro leaves before serving. Serve over rice, as a jacket potato filling, pizza topping or simply with some flatbread.

Stovetop Instructions

  1. Mist a large pan with cooking spray. Add the onions, beef, curry powder and salt and stir well, breaking up the ground beef with a wooden spoon.
  2. Once the meat is well browned, add the tomato paste, passata, and cinnamon stick. Stir everything together, adding a little water if the pan is dry.
  3. Cook, uncovered, stirring occasionally, for about 20 minutes. Stir in the peas and cook a further 5 minutes or until tender.
  4. Discard the cinnamon stick, taste and season with salt and pepper, if needed. Scatter with sliced chili and fresh coriander leaves before serving.
Equipments used:

Notes

  • Storing and freezing: leftovers will keep for up to four days in the refrigerator, stored in an airtight container. You can also freeze this curry in frezer bags or suitable containers and use within three months. Thaw overnight in the fridge and heat until hot all the way through before serving.
  • Replace the curry powder with a few tablespoons of your favorite curry paste.
  • Variations: replace the ground beef with ground lamb or a vegetarian / vegan plant based alternative.
  • Storing and freezing: leftovers will keep for up to four days in the refrigerator, stored in an airtight container. You can also freeze this curry in frezer bags or suitable containers and use within three months. Thaw overnight in the fridge and heat until hot all the way through before serving.

Nutrition Information

Show Details
Calories 296kcal (15%) Carbohydrates 29g (10%) Protein 31g (62%) Fat 7g (11%) Saturated Fat 3g (15%) Trans Fat 1g Cholesterol 70mg (23%) Sodium 1051mg (44%) Potassium 1206mg (34%) Fiber 8g (32%) Sugar 12g (24%) Vitamin A 1308IU (26%) Vitamin C 74mg (82%) Calcium 90mg (9%) Iron 7mg (39%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 296 kcal

% Daily Value*

Calories 296kcal 15%
Carbohydrates 29g 10%
Protein 31g 62%
Fat 7g 11%
Saturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 70mg 23%
Sodium 1051mg 44%
Potassium 1206mg 26%
Fiber 8g 32%
Sugar 12g 24%
Vitamin A 1308IU 26%
Vitamin C 74mg 82%
Calcium 90mg 9%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

4.7

9 reviews
Excellent

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