This mince kheema curry uses ground beef. Cooked in Indian spices, onions, and fresh herbs this will soon be a favorite in your family as it is our home. You can also use ground chicken or ground pork for this recipe.
Have you ever tried kheema pav in a restaurant? This one is very similar so make sure to grab some pav and toast them on the grill with some of the oils from this curry. It’s like eating pav bhaji, just butter!!
Ingredients and substitutes
- Masala paste – The recipe is very simple but instead of dry powders, we use fresh ground masala paste which is the secret to the beautiful color you get to the curry. Soaking the chilly in hot water will soften it and make a smooth, not coarse paste so do not skip that step.
If you do not have whole Kashmiri chilly or whole sweet peppers. You can use 1 tbsp Kashmiri chilly powder.
- Ground beef – Today, I am using ground beef but you can also use ground lamb, pork, or a combination of beef and lamb for this recipe. If you choose to use ground chicken, cook it for a little less long as chicken meat cooks quicker than red meat.
- Vinegar – I am using apple cider vinegar today but any vinegar you have on hand will work. If you use white distilled vinegar you may need to use a little less than the amount mentioned below. My mom would use vinegar made from toddy and that had a wonderful flavor too.
- Oil – I have not used a lot of oil but the oil you see on the curry below is from the fat present in the ground beef. You can use lean meat and if you do, it will have as much oil on the curry.
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- 1 lb (500 g) Beef ground
- 1 cup Onions (finely chopped)
- 2 tbsp Ghee or cooking oil
- 4 Curry leaves
- 1 cup tomatoes finely chopped
- 1 tbsp Vinegar
- ½ cup Cilantro leave chopped – dhania
Grind to paste/Masala paste
- 2 Kashmiri red chilies dry
- 2 Spicy red chillies dry
- 8 Garlic cloves lasoon
- ½ inch Ginger adrak
- 1 tsp Peppercorns
- 2 Cardamoms elichi
- 1 tsp Cumin jeera
- 2 Cloves lawang
- 3 inch Cinnamon stick dalchini
- Masala paste – Soak the dry chilies in hot water for 5 minutes. Remove stalk. Place masala ingredients in a mixer/blender and pulse until smooth – set asidePro tip – Use a glove when working with chilies, and, if you want to make this curry less spicy remove the seeds.
- In a saute pan, add the oil and saute the onions until translucent. Add curry leaves and the ground masala paste, along with the chopped tomatoes. Cook on medium to low heat for 2 to 3 minutes until fragrant. Pro tip – it is important to cook until you get a nice aroma from the spices. You may need to add a few tablespoons of water to prevent the paste from burning.
- Next, add the ground meat, vinegar and 1 cup water. Season with salt and pepper.
- Cover and cook on medium heat for 15 to 20 minutes. Then add the cilantro. Taste and adjust seasoning.
- Serve with hot chapati, roti, or rice.
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