Keema Curry Recipe

Preheat a spacious skillet to high temperature, ensuring even heat distribution across the cooking surface.

Introduce ground beef into the hot pan, seasoning generously with salt, black pepper, and ground cumin. Methodically fragment the meat while stirring, allowing it to brown evenly for approximately 5-6 minutes until no pink remains.

Carefully extract the browned beef using a perforated spoon, transferring to a clean holding plate. Reduce cooking temperature to medium-low heat.

Add clarified butter (ghee) or neutral cooking oil to the same skillet, creating a fragrant base for aromatics.

Gently sauté finely chopped onions until translucent and softened, approximately 4-5 minutes, releasing their natural sweetness.

Incorporate minced garlic, freshly grated ginger, tomato puree, curry powder, aromatic garam masala, and ground coriander. Stir continuously for 60-90 seconds to intensify the spice profile and prevent burning.

Pour in crushed tomatoes and water (about or 120 milliliters), stirring to create a harmonious sauce. Bring the mixture to a gentle simmer.

Reintroduce the previously browned beef into the spiced sauce, allowing it to meld and simmer for 5-6 minutes, developing deep, complex flavors.

Fold in frozen green peas, cooking for an additional 2 minutes to warm through and maintain their vibrant color and texture.