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Beef Keema

Beef Keema

Brought to you by: Ocado
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

This beef keema is an aromatic Indian-spiced beef mince curry served with basmati rice and naan bread that can be whipped up in half an hour. Keema, in case you were wondering, is the word for mince in a number of North Indian languages. The dish is high on flavour thanks to the hardworking curry powder and aromatics. There are lots of different versions of keema, here we use beef mince, but you could use minced lamb or even minced soya for a meat-free version.
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  • 2 tbsp curry powder
  • ½ tsp chilli powder
  • 1 tsp vegetable oil
  • 1 tbsp ghee
  • 4 garlic cloves, sliced
  • ½ tsp ginger paste
  • 1 medium onion, sliced
  • 500g beef mince
  • 1 tin chopped tomatoes
  • 30g fresh coriander, chopped
  • 1 tsp sea salt
  • 150g greek yoghurt
  • 200g frozen garden peas
  • 2 limes, 1 juiced and 1 cut into wedges
  • 200g basmati rice
  • 1 garlic naan bread
  • 2 tbsp raita, to serve


Step 1

Add the curry and chilli powders to a large frying pan and dry toast on a high heat for 2 mins. Remove from the pan and set aside.

Step 2

To the same pan (no need to clean it), over a medium heat, add the oil, ghee, garlic, ginger paste, toasted spices and onions and sauté for 5 mins.

Step 3

Add the beef mince and brown for 5 mins, then add the tinned tomatoes, half the chopped coriander, sea salt, yoghurt, peas and the juice of 1 lime and mix well. Reduce the heat to low, and leave to simmer and reduce for 15 mins.

Step 4

While the keema simmers, add the basmati rice to a saucepan of salted boiling water, cover and cook for 10 – 15 mins or until the grains are tender, then remove from the heat and drain.

Step 5

Serve the keema with the cooked rice, the remaining coriander, garlic naan, raita and lime wedges.

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