Beef keema curry with Garlic-Coriander

Ingredients

• 700 glean minced beef
• 45–60 ml (3–4 tablespoons)oil
• 1–2 largeonions (add an extra if you like)
• 5 clovesgarlic, finely sliced
• ½ teaspoonground turmeric
• ½ teaspoonground cumin
• 120 ml (½ cup)coconut milk
• 1 teaspoon or morefreshly ground black pepper
• About 16 g (1 cup), divided; reserve half for garnishfresh coriander leaves
• To tastesalt

Instructions

1. 1

   Heat the oil

   Set a large skillet over low heat and pour in the oil.

2. 2

   Cook the onion

   When the oil is hot, add the onions and sauté for 2 minutes, then add the finely sliced garlic.

3. 3

   Soften the garlic

   Keep the heat at low to medium and cook the garlic for a further 3–5 minutes.

4. 4

   Add the beef

   Once the ingredients have mixed and begun to caramelise, add the minced beef to the skillet.

5. 5

   Combine the ingredients

   Turn the heat up to medium and mix the beef with the other ingredients.

6. 6

   Add coriander

   Add a handful of coriander leaves to the minced beef and stir them through.

7. 7

   Season the keema

   Season with salt and add the pepper. Cook for a further 2–5 minutes.

8. 8

   Stir in coconut milk

   Pour in the coconut milk and mix it into the other ingredients.

9. 9

   Simmer until thick

   Taste and add salt if needed, then simmer the curry gently for 10 minutes, or until only a thick sauce remains. This helps keep the keema from drying out.

10. 10

    Garnish and serve

    Before serving, garnish with the reserved coriander leaves for a fresher, more pronounced flavour.

What is beef keema curry?

Keema is a South Asian dish made with minced meat, often cooked with aromatics and spices. This version uses beef, coconut milk and fresh coriander for a saucy skillet curry.

The onion and garlic form the flavour base, while a gentle simmer brings the meat and coconut milk together. Serve it with naan or pita to scoop up the thick sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 35g protein, 9g carbs, 32g fat.

The beef supplies most of the protein, while the oil and coconut milk contribute much of the fat. The onions and coconut milk provide some carbohydrates; serving the curry with naan, pita or rice adds more. Add vegetables or salad alongside, and choose your bread or rice portion to suit your meal.

The flavour base

Onions: Give them time to soften in the oil before adding the beef; they provide sweetness and depth to the curry.

Garlic: Thin slices cook gently alongside the onion. Keep the heat low to medium so they soften without scorching.

Spices: Turmeric and cumin add warmth, while freshly ground pepper brings a sharper note. The ingredient list gives amounts for the turmeric and cumin, but the method does not specify when to add them; stir them in with the beef.

Keeping the beef tender

Break the minced beef up as you mix it into the onion and garlic, so it cooks evenly rather than forming large clumps. Once combined, use medium heat as directed.

Let the coconut milk simmer with the beef until the sauce is thick. Avoid reducing it for longer than needed, as the curry can become dry.

Coriander in two stages

Stir some of the coriander leaves into the keema during cooking so their flavour mingles with the sauce. Keep half back, as the ingredient note suggests, for a fresh garnish just before serving.

If you want a more pronounced coriander flavour, add the reserved leaves at the table rather than cooking them into the curry.

Timing and texture

The onions and garlic cook for 5–7 minutes in total before the beef is added. The method then allows 2–5 minutes of cooking after seasoning, followed by a 10-minute simmer.

Use the sauce as your final cue: it should be thick, with enough moisture to coat the minced beef. If it thickens before the simmer is complete, keep the heat gentle.

How to serve it

Warm naan or pita makes an easy accompaniment and can be used to scoop up the keema. Rice is another practical option if you prefer a bowl-style meal.

For a more balanced plate, add a simple side of vegetables or a crisp salad. Keep the garnish of coriander for a fresh finish.

Recipe notes & tips

• Use a large skillet so the beef can be mixed into the onion without crowding.
• Slice the garlic finely to help it soften during the gentle sauté.
• Use lean minced beef as suggested in the ingredient list.
• Taste before adding more salt, particularly after the sauce has reduced.
• Keep half the coriander aside for the final garnish.

Variations

• Add chilli: Stir in fresh or dried chilli with the spices for extra heat.
• Use lamb: Swap the beef for minced lamb and cook it in the same skillet method.
• Add peas: Stir peas into the curry near the end of the simmer so they heat through.
• Try rice: Serve the keema over rice instead of with naan or pita.
• Use extra coriander: Add more fresh leaves at the table for a greener finish.

Common mistakes to avoid

• Scorching the garlic: Keep the heat low to medium and stir it with the onions as it softens.
• Leaving large beef clumps: Break up the mince as you mix it into the skillet.
• Reducing too far: Stop simmering when the sauce is thick, before the beef dries out.
• Adding all the coriander early: Reserve half for the garnish as instructed.
• Over-salting: Taste after the coconut milk has simmered before adjusting the seasoning.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a pan over a gentle heat until piping hot, adding a small splash of water if the sauce has become too thick.

Frequently asked questions