Spice-Filled Authentic Keema Curry

Spice-Filled Authentic Keema Curry

I aimed to recreate the keema curry served at restaurants and finally managed to put this recipe together. It takes some time, but unlike the normal curry, you can eat this straight away without letting it rest for a while.

Ingredients: 4 servings

Mixed beans
1 can (small)
3 medium
Oil or olive oil
3 tablespoons
30 g
2 cloves
Red chili peppers (deseeded)
2 to 3
Olive oil
as needed
Canned tomato
1 can
Ground combined pork and beef
200-250 g
Cumin seeds
1/2 teaspoon
1 teaspoon
■Garam masala
1 teaspoon
■Cumin seeds
2 teaspoons
600 ml
Soup stock cubes
Bay leaf
Instant coffee
1 to 2 tablespoon(s)
Curry powder (I used S&B curry powder)
1 teaspoon
Soy milk or fresh cream
2 tablespoons
2 rounded teaspoons
3 tablespoons


1. Make the curry base. Slowly fry the finely chopped onions in 3 tablespoons of oil over low heat until they turn amber in color.
2. Add the canned tomato and cumin to the onions and fry.
3. Fry the finely chopped garlic, ginger and red chili peppers in olive oil over low heat until they become fragrant. (Make sure not to burn them.)
4. Combine Step 2 and Step 3, and add the ■ spices and fry.
5. Add the meat and fry.
6. Add the water, mixed beans, soup stock cubes, bay leaf, salt, instant coffee and curry powder, and simmer for 30 minutes over low heat.
7. Remove the bay leaf, add the soy milk and yogurt, and simmer for 10 minutes. Then add the garam masala. The spiciness of garam masala varies depending on the brand, so adjust accordingly.
8. Simmer for another 30 minutes until the liquid evaporates. And you're done!!
9. You definitely need turmeric rice with this curry!! (Uncooked rice - 3 rice cooker cups) Turmeric - 1 teaspoon, soup stock cube - 1/2, butter - 10 g, water - add a little less than the normal rice.

Story Behind this Recipe

After many attempts, I've finally come up with this recipe.
Everyone loved it!