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Minced beef Keema


  • Mince a splash of oil with the onion, small green chillies, ginger and garlic in a food processor – being careful not to over process.
  • Then heat a little oil in a large heavy-bottomed pot and fry the mixture until it starts to sizzle, continually stirring.
  • Add the curry paste, turmeric, cinnamon and cardamom. Stir well and briefly cook to toast the spices.
  • Then add the mince and seal, continually mashing and stirring with a wooden spoon as you do so.
  • Add the tomatoes, ½ cup stock, 2-3 heaped tbsp yoghurt and a little salt. Mix well and gently cook for about 20 mins until thick and fragrant, adding more stock if needed.
  • Then stir through the peas and coriander and briefly cook to heat.
  • Serve the mince on a generous bed of steamed rice with a dollop of yoghurt and a sprinkling of spring onion and sliced long green chillies on top.
  • nb.  Minced lamb could be used, if you prefer.


  • vegetable oil
  • 1 large onion, chopped
  • 2-3 small green chillies, chopped
  • 1 tbsp grated fresh ginger
  • 2 garlic cloves, crushed
  • 1 heaped tbsp curry paste
  • 1 tspn turmeric
  • 1 cinnamon stick, broken in half
  • 6 cardamom pods, crushed a little
  • 600 gm minced beef
  • ½ can diced tomatoes
  • 1 cup chicken stock
  • plain yoghurt
  • sea salt
  • 1 cup frozen peas, thawed
  • 2 heaped tbsp chopped fresh coriander
  • steamed rice
  • 2 spring (green) onions, shredded
  • 2 long green chillies, finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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