This all-purpose keema recipe is delicious in its own right but also works as pre-cooked keema for curries.
If you like a good keema curry as much as I do, you simply have to try this keema recipe.
It is basic but there are a number of ways you can spice it up should you wish too. I use this keema recipe as a base for my restaurant style keema curries but it can be an amazing curry in its own right.
As no chillies or hot ground spices are used, it’s the perfect keema recipe for adding to keema curries or perhaps making up your own curry,
Try my chicken tikka masala, for example and substitute the keema for the chicken or make it a chicken tikka keema masala. The possibilities are endless.
Why pre-cook keema for restaurant style curries?
At Indian restaurants, the keema is usually prepared ahead of time. Just like the chicken and lamb tikka needs to be pre-cooked, keema benefits from pre-cooking.
In this recipe, whole spices are used for flavour. These are later removed so that when you make your curry house style keema, there aren’t any bits in it.
Although whole spices are loved in India, in the west, most people don’t like biting into a cardamom pod.
These as well as the other whole spices do add a nice flavour though.
If serving a keema as a main without adding it to another curry, I often use this recipe.
Make this keema recipe your own…
Although I used this simple keema recipe as a main ingredient in my restaurant style keema curries, it is a delicious and authentic curry just as it is.
You will notice that I don’t add any hot spices or chillies to the curry. This is so that I can use it in the mildest curries as well as spicier options.
If you want to make this keema recipe and serve it as is, that’s fine too! It is an authentic keema recipe. If I were to serve it like that, I would add chopped chillies to taste when I fry the onions.
I would also add some Kashmiri chilli powder to taste and perhaps fresh or frozen peas and depending on use, I might add more stock for a saucier keema.
In this keema recipe I used beef mince with a 80/20% meat to fat mix.
Most restaurant style keemas are made with lamb mince but you could also use chicken, turkey, venison… Whatever you like.
You could also use leaner meat. 80/20% meat to fat ratio is not important.
Following are step by step photos of this keema recipe…
If you like this keema recipe, you might like to try some of these authentic Indian favourites…