This is an authentic Indian curried beef mince recipe called Qeema (or keema or kheema). It’s a gem of a find because it tastes incredible but unlike many Indian dishes, there are no hard-to-find spices in the ingredients. And it’s super fast – on the table in 20 minutes!
Qeema – Quick & Easy Indian Curried Beef Mince
This recipe is an excellent way to get an Indian food fix without having to hunt down hard-to-find Indian spices.
It’s also an excellent way to change up your usual rotation of beef mince recipes. Spag Bol, we love you, but sometimes it’s nice to try something new!!
And new this is. You probably haven’t seen Qeema on Indian restaurant menus because it’s a home cooking meal. But blimey, it’s a great find! 100% legit Indian flavours, 7 minute prep, 13 minute cook. Get all the spices from regular grocery stores – turmeric, garam masala, cumin, coriander and cayenne pepper.
What you need for Qeema
The key to achieving the bold, authentic Indian curried beef flavour in this quick ‘n easy recipe is a good amount of fresh garlic and ginger, and a generous amount of ground spices.
Here’s what you need:
Beef mince – That’s ground beef to those of you in the States! I’m using lean today, but regular is fine (fattier – juicier). I also made this recipe a few years ago using chicken mince which was terrific.
Fresh garlic and ginger – Key to flavour in this otherwise simple Indian dish, so don’t skip these.
Spices – Garam masala, cumin, coriander, turmeric and cayenne pepper. You can get all these at regular grocery stores here in Australia. Garam masala is an Indian spice mix which I tell people is the “better curry powder” because it tastes more legit, whereas the curry powders you get at regular grocery stores are very Westernised.
Fresh coriander/cilantro for garnish. (Skip if you’re not a coriander fan).
Green cayenne pepper (optional garnish) – This is for garnish, and it adds fresh chilli flavour without much spiciness because cayenne peppers are not that spicy. But it’s entirely optional, so feel free to omit!
How to make Qeema
Sauté – Heat oil in a skillet over high heat. Add ginger and garlic and saute for 30 seconds until golden, don’t let it burn! Add onion and cook for 1 minute until it is starting to turn translucent.
Add beef and cook, breaking it up as you go, until it changes from pink to light brown. Add remaining ingredients EXCEPT water. Cook for a further 2 minutes to let the spices bloom.
Cook 10 minutes – Add water, give it a stir, then put a lid on (or cover with a baking tray if you don’t have a lid for your pan). Turn heat down to medium and let it simmer for 10 minutes or until most of the water has evaporated, but still a bit juicy.
Serve over with basmati rice or plain white rice, garnished with extra chilli and coriander/cilantro, and lots of Mint Yogurt. Naan or flatbreads would make it even better, though if time is not your friend, try frozen roti (pictured in post, more on this below the photo).
What to serve with Qeema
Serve over basmati rice and mint yogurt or plain yogurt (recipe below for mint yogurt). Then mix up the beef into the rice so it flavours the rice, then dig in!
It’s also pictured above with flaky, buttery roti which I stuffed with the Qeema and rice. Not homemade. I always have a stash of frozen ones which you can get at regular grocery stores. I love them because they can be cooked from frozen in a few minutes – how good is that! Ideal to use for any and all Indian / South East Asian saucy foods, like curries.
Though, if I have the time (or foresight to plan in advance), you can’t beat homemade naan. 😊
For vegetable sides, try one of these:
Indian Tomato Salad with Mint Raita Dressing
South Indian Carrot & Cabbage Salad with Coconut is fresh and popping with flavours – love the coconut flavour in this!
Give this Everyday Cabbage Salad an Indian spin by sautéing garlic and cumin seeds in oil before mixing up with other Dressing ingredients.
I really hope you try this Qeema recipe, the flavour is so authentic! Something a little different to make with that packet of beef mince you threw in your shopping trolley on the weekend. – Nagi x
recipe credit
This Qeema recipe is very slightly adapted from this Authentic Indian Minced Meat Qeema recipe from Scrambled Chefs. I just spied a 5 Ingredient Indian Potato Curry and this Chicken Curry has just jumped to the top of my Must Try list!
Watch how to make it
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Qeema Indian Curried Beef
Ingredients
- 3 tbsp vegetable or canola oil , or other neutral oil
- 4 tsp ginger , finely mince
- 5 large garlic cloves , minced (about 4 tsp)
- 1 large onion , finely diced
- 500g / 1 lb beef mince (ground beef)
- 3/4 tsp cooking salt / kosher salt
- 1 tsp cayenne pepper or chilli powder (pure, not US chili powder spice mix), omit for not spicy
- 1 1/4 tsp garam masala (Note 1)
- 1 1/4 tsp cumin powder
- 1 1/4 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 cup water
Garnish
- 1 green cayenne pepper , deseeded, finely sliced
- Cilantro/coriander leaves
- Plain yogurt or Mint yogurt (below)
Mint yogurt (optional, pictured in post)
- 3/4 cup plain yogurt
- 1/2 cup (lightly packed) mint leaves
- 1/4 tsp cooking salt / kosher salt
Instructions
- Sauté – Heat oil in a skillet over high heat. Add ginger and garlic and saute for 30 seconds until golden, don't let it burn! Add onion and cook for 1 minute until it is starting to turn translucent.
- Add beef and cook, breaking it up as you go, until it changes from pink to light brown. Add remaining ingredients EXCEPT water. Cook for a further 2 minutes to let the spices bloom.
- Cook 10 minutes – Add water, give it a stir, then put a lid on (or cover with a baking tray). Turn heat down to medium and let it simmer for 10 minutes or until most of the water has evaporated.
- Serve over with basmati rice or plain white rice, garnished with extra chilli and coriander/cilantro, and lots of Mint Yogurt. Naan or flatbreads would make it even better, though if time is not your friend, try frozen roti (pictured in post, Note 3).
Mint yogurt
- Blitz then stir – Put just 1/4 cup of the yogurt with the mint leaves and salt in a jug just big enough to fit the head of a stick blender. Blitz until mint is very finely chopped. Then stir in remaining yogurt. (Note 4) Refrigerate until required.
Recipe Notes:
1. American “Chili Powder” is not pure ground chilli, it contains other spices like paprika and is not very spicy. This recipe calls for pure ground chilli for spiciness, or cayenne pepper. 2. Garam Masala – Spice mix used in Indian cooking, a more legit curry powder. Sold at regular grocery stores in Australia -> Coles, Woolworths, Harris Farms. 3. Roti – Flaky Indian round flatbread that’s sold in the freezer section of large grocery stores these days. Love them because they’re so handy – cook from frozen on the stove in just a couple of minutes. Cheap, tasty, if you’ve never tried it, it’s a game changer! 🙂 4. Mint yogurt – Blitzing makes yogurt watery. So just blitz the minimum to puree the mint, then stir the rest in which thickens the sauce up again. 5. Leftovers keep for 3 – 4 days in the fridge, or freezer for 3 months. Nutrition for beef only, not including rice or yogurt sauce.
Nutrition Information:
First published April 2016. Republished 7 years later with sparkling new photos, brand new recipe video (couldn’t make them back then!) and of course added a Life of Dozer section!
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Life of Dozer
He doesn’t realise it’s a vegetable platter. (Yet).
This recipe works great! Easy and delicious! Taste like my mum used to make it.
LOVED LOVED LOVED IT! I made this for dinner last night, and just ate the leftovers for lunch, and I want to cry because there’s none left. I used 1/4 tsp of hot chilli powder to make it family friendly, but would definitely use an 1/8th tsp next time because they are sissy’s. Could write a book on how good this is
Great to use as stuffing for a naan! My Punjabi Mom used it that way when I was growing up. In this case she used white flour for naans rather than whole wheat or atta
YUM!!! Genius Agill! N x
Hi Nagi. Should lean beef be used? Or 80% beef? Thanks
Mince meat is always better at the higher fat percentage (10-15% fat or 85-90% lean) because meat fat adds more flavour than oil. I do not recommend 5% fat (95% lean) because the mince is always dry and no flavour. Sometimes higher fat mince has more grizzle – tough buts (but it really depends on quality control) but if you slow cook the mince (say 20-40 minutes) than it all melts in the mouth
Really easy and indeed had everything in the kitchen. Added chickpeas and perfect meal.
Hi Nagi,
When I am looking for a recipe to make using a specific ingredient, I go to your website first! I have tried so many and love them ALL!! Thank you!
Silly question, I plan to make this in the next few days and I’m wondering what the salad is that is pictured with it. It doesn’t look like the Indian Tomato Salad suggested but it looks very refreshing!
The salad pictured with it is described in note 5.
This was delicious, a bit too spicy for the kids will drop cayenne pepper to 1/2 tsp next time. Made your flatbreads and red cabbage salad to go with it, Another winner easy curry thank you so much!
This was simply divine, your recipes always are. Made it to the letter, just adding cubed raw potatoes before the water. My family looked it & the smell as I cooked was a meal in itself! Thank you…xx
Hi Nadi
Just cooked this with a twist.
Didn’t have beef mince but I had some pork mince in the freezer so here goes. I added all the ingedients except water to the raw pork mince and combined. Then into the frig for a few hours.
From that point on I followed your directions for cooking.
All I can say is WOW. I served it up with garlic naan made from woolworths flat bread heated in frypan, butter and powdered garlic, along with Bombay potatoes from Scrambled Chefs.
Literally to die for.
Thanks for steering me along this path.
I made it in my Instant Pot. Followed all directions to the point of adding the water. At that point I added 1 cup of uncooked white rice. Do NOT stir. Then pour 1 3/4 cups of water over the top. Seal and cook on high pressure for 10 minutes. Do a quick release, stir and serve. Came out really great.
That’s great to know Bill, thanks so much! N x
Thank you so much for all the recipes you share – I’ve also bought your book, love it …
What heat is this Indian curry please I don’t like it too hot but my husband does hence I don’t want him eating it all so so knowing 🌶️ will help me tone it down xx
If you leave out the cayenne / chilli powder it is not spicy at all! N x
I love your recipes! This was amazing. Cooked exactly as instructed. And it was fast! Thank you!
Had hardly any food in earlier this week but had mince meat but no sauces to make anything with it but I knew Nagi would have something up her sleeve as per usual, found this, had all the other ingredients and it was just the 2 of us eating it, the pan was empty, I need to wipe the dust of my treadmill now 🙂 Thank you Nagi x
Another yummy recipe! I’ve tried quite a few of your recipes and they never disappoint, and this one is no exception!
Simple and delicious!! Fixed my craving nicely. I am so impressed with your recipes and website. My favourite place to go for foolproof excellent recipes and information!! AND Dozer!!!
This has become a go to for our family. The flavors are next level we serve it with some cauliflower rice to keep keto but hands-down one of my favorite recipes.
Very nice stuufed in a raw naan bread and then baked to make Keema naan
YUM!!! Love this Dee! N x
Will try this recipe. Could this be made with adding coconut milk instead of water at end?
Yes definitely Paal – great idea! N x
Very tasty! I only added 1/4 tsp of cayenne and then had crushed red pepper on the table if Hubby wanted to add more spice. I’ve made this dish before using someone else’s recipe–which called for frozen peas. So I did add that with the 1 cup of water. But I do have to say the flavor with your recipe beat out the other one. I will be shredding that one!
Sounds great SS! N x
Awesome recipe – I was looking for something different to do with mince. I love Indian food but usually use chicken. This was an easy recipe to follow using what I had in the pantry. I also cooked the aloo paratha (delicious). I have never followed a blog before but I do now. Thank you so much.
That’s great to hear Barb!! N x
Oh this was delish! I cooked the no yeast flatbread, made some minted yoghurt and served it all with shredded carrot and lettuce and sliced spring onions. We piled it all into the flatbreads and ate them like a wrap. Soooooo good!
A winning combination Adele! N x
best recipes website.
Thank you so much ❤️