Uploaded April 2026 | Updated September 2026, 2 weeks ago
It has subtle sweet pops from the peas that complement the aromatic spices beautifully and a heat level you can adapt to suit everyones tastes.
Ingredients
500 g (1.1lb) minced deef (ground beef)
½ tsp salt
½ tsp ground black pepper
½ tsp ground cumin
2 tsp ghee (or neautral oil)
1 onion (diced)
3 cloves garlic (minced)
1 tsp minced ginger
1 tbsp tomato puree (paste in the US)
2 tbsp curry powder (see notes)
1 tsp garam masala
1 tsp ground coriander
400 g (14 oz) tinned chopped tomatoes
200 ml (7 fl oz) water
140 g (1 cup) frozen peas
To Serve
2 tbsp fresh coriander (cilantro) (chopped)
boiled rice
Instructions
✅Heat a large frying pan over a high heat.
✅Fry the minced beef in the frying pan along with the salt, pepper and cumin, breaking up the larger chunks of the mince until its completely browned all over. This should take about 5 minutes.
✅Remove the cooked mince (keema) from the frying pan with a slotted spoon, leaving the oil behind and place in a bowl for later.
✅Turn the heat down to medium and add in 1 tsp of the ghee (or oil) to the pan.
✅Add the diced onion to the frying pan. Cook for 4-5 minutes, stirring occasionally, until the onion starts to soften.
✅Add in the minced garlic, minced ginger, tomato puree, curry powder, garam masala and ground coriander to the pan and fry for a minute stirring continuously until the spices start to release their fragrance.
✅Next in goes the tinned tomatoes and water, stir everything together, and bring to a gentle simmer.
✅Add in the cooked mince (keema), stir again and allow to simmer for 5-6 minutes.
✅Now add in the frozen peas, stir again and cook for another 2 minutes to heat through the peas.
✅Serve with some fresh corinader along with boiled rice, mango chutney and your favourite naan bread or chapati.
It has subtle sweet pops from the peas that complement the aromatic spices beautifully and a heat level you can adapt to suit everyones tastes.
Ingredients
500 g (1.1lb) minced deef (ground beef)
½ tsp salt
½ tsp ground black pepper
½ tsp ground cumin
2 tsp ghee (or neautral oil)
1 onion (diced)
3 cloves garlic (minced)
1 tsp minced ginger
1 tbsp tomato puree (paste in the US)
2 tbsp curry powder (see notes)
1 tsp garam masala
1 tsp ground coriander
400 g (14 oz) tinned chopped tomatoes
200 ml (7 fl oz) water
140 g (1 cup) frozen peas
To Serve
2 tbsp fresh coriander (cilantro) (chopped)
boiled rice
Instructions
✅Heat a large frying pan over a high heat.
✅Fry the minced beef in the frying pan along with the salt, pepper and cumin, breaking up the larger chunks of the mince until its completely browned all over. This should take about 5 minutes.
✅Remove the cooked mince (keema) from the frying pan with a slotted spoon, leaving the oil behind and place in a bowl for later.
✅Turn the heat down to medium and add in 1 tsp of the ghee (or oil) to the pan.
✅Add the diced onion to the frying pan. Cook for 4-5 minutes, stirring occasionally, until the onion starts to soften.
✅Add in the minced garlic, minced ginger, tomato puree, curry powder, garam masala and ground coriander to the pan and fry for a minute stirring continuously until the spices start to release their fragrance.
✅Next in goes the tinned tomatoes and water, stir everything together, and bring to a gentle simmer.
✅Add in the cooked mince (keema), stir again and allow to simmer for 5-6 minutes.
✅Now add in the frozen peas, stir again and cook for another 2 minutes to heat through the peas.
✅Serve with some fresh corinader along with boiled rice, mango chutney and your favourite naan bread or chapati.
