Easy Ground Beef Curry Recipe (Beef Keema Curry) | Beyond Kimchee (2024)

FAQs

Is Keema the same as ground beef? ›

The translation of Keema means 'minced meat or ground meat'. A traditional Indian keema curry in India would be made with minced lamb or mutton. In quite a few British Indian restaurants you'll find it using minced beef and that's what I like to use.

These include chuck, skirt, leg and flank. It's also sometimes labelled as Stewing Steak. Any of these cuts that need to be cooked slowly are fine for this recipe. Any curry paste you like to your taste will work here.

Keema curry is believed to have originated in the Indian subcontinent, particularly in the northern regions of India, Pakistan, and Bangladesh. The term “keema” refers to minced or ground meat, which can be made from various meats such as lamb, mutton, beef, or chicken.

Definition of 'keema'

1. (in Indian cookery) minced meat. 2. a spicy dish containing minced meat.

In the grocery store, the four major varieties of ground beef (a.k.a. “hamburger meat”) are Ground Round, Ground Sirloin, Ground Chuck and Ground Beef.

First off, cooking meat causes it to lose moisture and the tissues shrink, making it tougher. Braising (cooking meat in a liquid) allows the meat to reabsorb moisture and breaks down the tough tissues. This lead to a more tender piece of meat.

The curry-making process begins by chopping the vegetables and meat, followed by sautéing them in oil and butter. The meat will brown and the onions will soften. As soon as this occurs, add water and bring to a boil. Simmer over low heat for about twenty minutes, or longer if more tender meat is desired.

Tips for slow cooking beef curry

We could brown the meat first for the Maillard effect but we don't bother because we're more interested in letting the flavours of our spices talk and tenderising the meat. You need to make sure you cook your beef at a high enough temperature to kill microorganisms.

It is generally not recommended to wash meat mince (ground meat) before cooking.

However, while this spice mix has become a staple in Jamaican cuisine, Jamaican curry powder actually draws its inspiration from another nation. Curry powder first came about as the British looked to export the flavors of India they enjoyed after colonizing the country in the late 1700s.

How do Chinese make beef so tender? ›

While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.

Baking soda (Sodium bicarbonate). If you find the meat has a spongy texture aside from being very tender, then very likely the restaurant put baking soda (Sodium bicarbonate) in the marinade. The sodium in baking soda chemically reacts with the meat and make the meat very tender and soft.

Unsurprisingly, a keema stands or falls on the quality of its meat – it's usually made with lamb or mutton, but beef keema is also found in communities where the cow is eaten (Mallika Basu has a recipe for it in her book Masala).

The word “Keema” (mincemeat) appears to have a universal origin; in addition to being the same word in Hindi (क़ीमा), Punjabi (ਕ਼ੀਮਾ), and Urdu (قیمہ), similar words can be found throughout Europe and Asia, like the Greek κιμάς (kimás), Turkish kıyma, and Armenian ղեյմա (gyemah).

Yes, ground beef and minced beef, commonly called just mince are exactly the same thing. You can of course get minced lamb, minced pork, minced chicken or turkey & of course any other sort of minced meat too.

Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife, meat grinder (American English), mincer or mincing machine (British English). It is used in many recipes including hamburgers, bolognese sauce, meatloaf, meatballs, and kofta.