Description
This easy Indian-style Qeema (curried ground beef) is a rich and aromatic dish made with warming spices, garlic, onion, and a savory tomato-free base. Perfectly paired with rice, roti, or a cooling dollop of yogurt.
Ingredients
Scale
- 3 tbsp vegetable or canola oil
- 4 tsp finely minced ginger
- 5 large garlic cloves, minced (about 4 tsp)
- 1 large onion, finely diced
- 500g / 1 lb ground beef (beef mince)
- 3/4 tsp kosher salt
- 1 tsp cayenne pepper or pure chili powder (optional)
- 1 1/4 tsp garam masala
- 1 1/4 tsp cumin powder
- 1 1/4 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 cup water
- 1 green cayenne pepper, deseeded and finely sliced (for garnish)
- Fresh cilantro (for garnish)
- Plain yogurt or mint yogurt (for serving)
- Mint Yogurt (Optional):
- 3/4 cup plain yogurt
- 1/2 cup mint leaves, lightly packed
- 1/4 tsp kosher salt
Instructions
- Heat oil in a large pan over medium heat. Add the ginger, garlic, and onion, and sauté until golden and fragrant.
- Add the ground beef and salt. Cook until the meat is browned and no longer pink.
- Stir in cayenne (if using), garam masala, cumin, coriander, and turmeric. Cook for 2–3 minutes to toast the spices.
- Pour in the water and bring to a simmer. Lower the heat and let it cook uncovered for 15–20 minutes, until the liquid reduces and the flavors meld.
- Taste and adjust seasoning if needed.
- Garnish with green chili, cilantro, and a dollop of plain or mint yogurt before serving.
Notes
- Adjust spice levels by reducing or omitting cayenne pepper for a milder dish.
- This dish freezes well—store in an airtight container for up to 3 months.
- Mint yogurt adds a refreshing contrast—blend all ingredients until smooth.
- Try it as a filling for wraps, stuffed parathas, or savory pies.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 470mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg