There are so many different types of curries in the world that it’s possible to have a different curry every single night for a year. This particular curry, keema, comes from Pakistan and falls into the mild category, although it can easily be made spicier to suit. It features ground meat, potatoes, onions and peas with a tomato gravy to tie everything together.
Curries typically feature vegetables and/or meat in some sort of gravy; a little or a lot depending on the region. The gravy may be red, yellow or green depending on the kind. The spice blends range in heat from mild to make-your-eyeballs-sweat spicy (I’ve actually experienced this when I tried an innocent sounding dish called Singapore Noodles). There are as many spice blends and pastes for curries as there are cooks who make them.
For our keema, we’re going to use a commercially prepared curry blend supplemented with a couple other spices you probably already have.
We had other types of stews when I was growing up, but the idea of serving a something like a curry would not have occurred to my mother. For one, it would have been strange to serve potatoes and rice on the same plate. Besides, at the time, Mexican food (as interpreted by Old El Paso) or Chinese (as interpreted by Chun King) was the limit in “foreign food.”
If the same is true for you, you’ll find keema to be a great introduction to the world of curry and its myriad variations.
Keema has a special place in my kitchen as it was the first curry I made at home. I liked that none of the ingredients were terribly exotic, although I had to go out and buy some of the spices for the first one I made. Now they’re all staples. It’s traditionally made with ground lamb, but the keema shown in the photos is the only one I’ve made with lamb. I loved the flavor, but to me it’s not worth the difference in price versus other ground meats. The price was also one reason I didn’t use one of the patties shown, the other being portion control.
If you want to go meatless, there are lots of substitutes for the meat like chickpeas and cauliflower (or both). I’ve also like Gardein Meatless Ground, which we prefer to texturized vegetable protein.
I’ve seen versions of keema which use a yogurt/tomato gravy, but I’ve stuck with the first version I encountered through Spark Recipes. Fresh tomato and fresh ginger will make an incredible difference in the taste, but aren’t strictly necessary. I used frozen peas from my freezer stash and recommend them as fresh peas will take over the taste in my experience and canned peas will tend to turn to mush.
Ingredients
- 3/4 pound - 1 pound ground meat
- 1 large onion chopped (about 1 cup)
- olive oil for sauteing
- 2 cups crushed tomato fresh or canned...you'll need more sauce if using fresh tomatoes
- 1/2 cup tomato sauce or 1/4 cup tomato paste adjust as necessary
- 2 cups diced potatoes about 3 fist sized potatoes or equivalent
- 1 or 2 carrots peeled and chopped into bite sized pieces
- 1 cup frozen peas two large handfuls
- 1/2 cup raisins or chopped dates optional but delicious
- Cooked rice pasta, cauliflower rice, naan, etc (we served ours over rice)
Seasoning (Adjust to Taste)
- pinch red pepper flake optional
- 1 tablespoon curry powder your favorite
- 1 teaspoon each cinnamon turmeric, ground ginger, ground cumin
- salt and pepper
Instructions
- Using a large dutch oven or similar sized pot, brown the meat and the onions together in a little olive oil. Add some red pepper flakes at this stage if desired. Drain the fat and return to the pan.
- Season with the curry powder and other spices.
- While over medium heat, add the potatoes and carrots and give a good stir to coat with the spices and fat.
- Add the tomatoes, any juices and tomato sauce/paste. Add water if necessary to increase the amount of gravy (some will cook away while the curry simmers).
- Bring to a simmer, reduce heat to low and cover. Continue to simmer, stirring occasionally, until the carrots and potatoes are cooked through. Taste and adjust the seasoning, add more tomato sauce, etc.
- When the potatoes are about halfway cooked, stir in the peas and raisins.
- If serving over rice or pasta, start when the peas are added. The keema will hold while they cook.
- Store leftovers in the fridge for about a week. Add a little water to loosen the gravy before reheating.
Are you a curry lover like me? What’s your favorite kind? I’m not sure I have a favorite, but I’m most fond of the creamy tropical curries which use coconut milk.
Curry lover, or curry newbie? Try keema. It's easy to make and as mild or spicy as you like it!Click To Tweet
Made it and it turned out great! But, I grated lots of frozen ginger. I carmelized the onions with the raisins (puffed them up) in the beginning then threw in all the spices plus a pinch of clove. Then I put in the cut potatoes after which I put in ground turkey. Then, I added a tsp of Better than Bouillon chicken with a bit of hot water and a small can of tomato sauce. I made a side of basmati rice. My husband and daughter really enjoyed it. Thanks for the recipe!
I don’t cook much with curry because of all my little ones, but this recipe sure does sound amazing! I know I would love it!
Thanks! This version is pretty mild. If your kids like Mexican food they may like the curry. Thanks for dropping by 🙂
Oh my gosh, I love ALL THINGS CURRY! My favorite is paneer tikka masala. Specifically from a local Indian restaurant here in Seattle named Roti. I haven’t been able to replicate it at home! This one sounds delicious!
I made my own paneer once. It was fun, but I’ve purchased it since then. Love using it as an ingredient.
This looks delicious! A great family meal, which is right up my alley!
Great for families with hearty appetites for sure!
I’m a curry lover, my favorite is the tropical version which uses coconut milk.
Aren’t they fabulous? I love the coconut and lime and the heat.
My husband loves pretty much all different types of curries he’s had! I’ll have to introduce him to this!
This isn’t a complicated as other curries, but it’s hearty. Hope he likes it!
I LOVE curry! And this looks so flavorful and delicious. I will have to try this soon!!
Hope you like it 🙂
can’t wait to try it!
I’ve printed this out to try! I love curry. Thanks for a great recipe.
Thank you! I hope you like it. Please let me know of any changes you make to suit your family 🙂
I love learning new recipes and cuisines every day, and this curry, I must agree wit you, it will be a crowd pleaser!
Hope you all enjoy it 🙂
Yum!! Keema- definitely adding it to my must make list!
You won’t regret it 🙂
Wow! I loove Keema and your version looks delicious.
Thank you! Glad you liked it 🙂
I don’t make a lot of curries, however they are on my list for fall cooking. You’ve given me a great recipe to try!!
This is a good recipe for people who don’t make curry very often. You can find the ingredients in the store and the spice blend is nowhere near as complex as other curries. Hope you like it 🙂
Yes!! I love curry but have never thought of using ground meat! I always save ground meat for pasta or burgers! I am printing this recipe and it could be my “go-to” meal this fall/winter! Looks warm, comforting and absolutely delicious!
I love the potatoes in the spicy gravy, especially when a little of the meat is on my fork, too.
Oh, this looks so good, what a great dinner idea, I think I will try this for a weeknight meal.
Hope you like it 🙂
Beautiful color, so appetizing! Your curry looks amazing!
Thanks for the kind words. We enjoyed it 🙂
this looks like an amazing dinner! yum!
It makes for fab leftovers, too. 🙂
Your pictures are beautiful! I had no idea that there were so many different types of curry!
I’ve barely scratched the curry surface, hahaha 🙂
Oh yum! This looks great! I’d like this for dinner tonight!
I’m thinking curry for dinner myself…
Such a great looking dish! I am always looking for a new curry recipe 🙂 Cannot wait to try it!
Hope you enjoy it 🙂
I love curry recipes, looks and sounds delicious.
It’s a good one, especially if you’re not sure if you like curry.
Love Keema Curry and this looks delicious.
We love it! Thanks for dropping by, Molly 🙂
I love a good curry and this looks just right!
It’s quite good. Thanks! 🙂
I love curries, but I have never tried this kind. I love that you can make it with common ingredients- so I’m going to try it out! It looks scrumptious!
The ease of finding the ingredients is the reason I tried keema curry in the first place. Hope you give it a try 🙂
Curry is a challenge to sell at my house. This one looks really good though. Thanks for sharing!
Rick likes them, but turns his nose up at casseroles and skillet dinners. He calls them “goulash.” Go figure 🙂
Ohlala, what a lovely dish ! I need to get my curry game straight ! this sounds delish !
It’s all about the gravy 🙂
Mmmmmmm….I love a good curry! This looks PERFECT for those upcoming fall nights!
Yes indeed. It’s a hearty meal. 🙂
The color just popped out. Love it.
Thanks!
Mmm I could eat curry every night. I’ll have to add this to the rotation!!
Hope you like it 🙂
We love keema! Try adding curry leaves next time!
I will add curry leaves next time I come across them at the market. Thanks!
We are always looking for a great curry recipe. Thanks for this one!
It’s a good one, I love the little bite of sweet from the raisins. Enjoy!
Looks wonderfully delicious! I’m going to make this over the weekend and substitute the ground meat for textured vegetable protein. Awesome!
That sounds like a great substitution! We make curried lentils and love them.
That would be a great substitution. We have curried lentils frequently and love them.
Yummy! This is a fantastic looking dish!
Thanks! It’s tasty, too 🙂
Oh my gosh, I LOVE curry! I’ve never made it, but it looks simple enough.
Some of the curry blends can get quite complex, but usually the cooking is very quick. 🙂
I love curries and this one looks lovely! It’s nice that you can get great flavors with inexpensive ingredients! Plus, I’m sure the leftovers are just as good as the first day, if there’s any remaining!
The leftovers are always good. I used to be the envy of the lunchroom, hahaha.
I don’t do meat but do love these flavors!! I bet this would be great with lentils or chickpeas!
Absolutely. 🙂
Fantastic recipe featuring a delicious sounding curry; we will be giving this one a try!
It’s perfect for a tableful of guys 🙂
This curry goes well with roti too… In Cape Town they usually sell them at cafe’s for takeaway meals and call it a salomie. You are unlikely to find that outside South Africa though 🙂
Love to make roti, and love the sound of the salomie. Thanks for sharing 🙂
This looks really great. Going to try it this weekend with my kids. Thanks for sharing the recipe!
Hope you all like it 🙂
This is on my list of ‘to-do’ recipes as well. My husband is such a fan of curry – he would love this!
Please let me know how it turns out for you 🙂
Curry is one of our favorite spices. I usually use it in dressings. This dish looks so fantastic. It’s on my “to do” list. Do you think ground Turkey would work in this recipe?
I’ve used ground turkey before. It was great! Let me know how it turns out if you make it 🙂
I’m looking for a curry recipe as I tried my first ever one (shameful I know) a couple of weeks ago. This sounds delicious!
Steph – http://nourishmeclean.blogspot.com
No shame at all! With a few exceptions, we had the standard meat, potatoes and vegetable for dinner until I was a grown up. Enjoy your new found love of curry. I hope you enjoy the keema 🙂