Easy Keema Curry (Stove Top and Instant Pot)

Updated: Aug 3, 2020


450g (1lb) of extra lean beef mince

1 large onion, chopped finely

1 large carrot, finely chopped

1 stalk of celery, finely chopped

3 cloves of garlic, crushed

1 heaped teaspoon of fresh grated ginger

2 teaspoons of cumin seeds

2 teaspoon of ground coriander

1 teaspoon of deggi mirch Chilli Powder (can add more if you like it really spicy).

1 teaspoon of garam masala

1 teaspoon of turmeric

1 cup of frozen peas

4 tablespoons of tomato paste

2.5 cups (600ml) of beef stock (use just 1.5 cups for instant pot)

freshly chopped coriander to serve

salt and black pepper

cooking oil spray (I used avocado)


Stove Top:

Spray a frying pan over a medium heat with some spray oil

Add the onion, garlic, carrot , celery and ginger and cook for approx 5 mins to soften.

Add the minced beef and cook until browned, breaking up large pieces with the back of a wooden spoon while it cooks.

Stir in all the spices (plus the green chillies if using) and tomato paste and mix to evenly coat.

Add the stock and bring to a boil, then reduce heat to a simmer until meat is cooked through and stock has reduced to a thicker consistency – approx 30 minutes

Stir in the peas at the last few minutes.

Taste and season as needed with salt and black pepper.

Serve topped with freshly chopped coriander and steamed rice.

Instant Pot:

Set instant pot to saute mode

Add the minced beef, onion, celery, carrot, garlic and ginger

Fry till beef is browned.

Add all other ingredients (except peas and coriander)

Switch to 12 minutes (high) and ensure valve is closed.

When it beeps to signal it has done cooking, open the valve to quickly release the pressure.

Add the peas.

Switch to saute mode again and simmer for about 1-2 mins just to heat through the peas.

Taste and season as needed with salt and black pepper.

Serve with chopped fresh coriander and your choice of sides.

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