Qeema Indian Curried Beef
User Reviews
4.9
Qeema Indian Curried Beef
Description
Qeema Indian Curried Beef begins with sautéing ginger, garlic, and onion in oil until aromatic and translucent. Ground beef is then added and cooked until lightly browned. The mixture is seasoned with kosher salt, cayenne pepper (or pure chili powder for heat), garam masala, cumin, coriander, and turmeric, allowing the spices to bloom for enhanced flavor.
Water is added, and the mixture simmers with a lid until most liquid evaporates, resulting in a thick, flavorful curry. The dish is garnished with finely sliced green cayenne and fresh cilantro. It pairs well with basmati or plain white rice and can be served with naan, flatbreads, or quick-cook frozen roti.
The recipe also includes an optional mint yogurt sauce, blending plain yogurt with fresh mint and salt for a cooling accompaniment that balances the spiciness of the curry. Leftovers store well refrigerated for 3 to 4 days or can be frozen for longer storage.
Ingredients
- 3 tbsp vegetable oil or other neutral oil, or canola oil
- 4 tsp ginger , finely mince
- 5 garlic minced (about 4 tsp, large cloves
- 1 onion finely diced, large
- 500g / 1 lb ground beef beef mince is synonym
- 3/4 tsp kosher salt or cooking 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 or coriander leaves
- PLAIN yogurt or mint yogurt
Mint yogurt (optional, pictured in post)
- 3/4 cup PLAIN yogurt
- 1/2 cup (lightly packed) mint leaves
- 1/4 tsp kosher salt or cooking 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.
Notes
- This recipe is adapted from Scrambled Chefs' Indian Qeema Minced Beef dish.
- Use pure ground chili or cayenne pepper for authentic spiciness; avoid American chili powder blends.
- Garam masala is a traditional Indian spice blend available at many grocery stores.
- Frozen roti is a convenient flatbread that cooks quickly from frozen on the stove.
- For mint yogurt, blend a small amount to puree mint and stir in the rest to keep the sauce thick.
- Leftovers keep 3 to 4 days in the fridge or up to 3 months frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 172g | |
| Calories | 255cal | 13% |
| Carbohydrates | 4g | 1% |
| Protein | 28g | 56% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 78mg | 26% |
| Sodium | 525mg | 22% |
| Potassium | 517mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 217IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 31mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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