Keema curry prepared in Hyderabadi style with ground beef and potatoes tastes fabulous. This is the easiest way to make an Indian curry that is of restaurant quality. A fool proof recipe that is great for a quick meal.
Heat oil in a saute pan at medium high. Add chopped onions and saute until light brown, about 5 minutes.
Then add ground beef, and using a wooden spoon break it up into smaller pieces. Cook the meat at medium heat until juices dry up and meat is no longer pink, stirring in between, about 5 minutes.
Add ginger paste, garlic paste and continue to cook until fragrant, about 2 minutes.
Next add garam masala, chili powder, turmeric, salt and black pepper. Continue to cook, stirring and making sure not to burn the spices, about 1 minute.
Stir in tomato paste, followed by yogurt and cook the mixture, stirring in between to make sure everything is combined well, about 2 to 3 minutes.
Add green chilies and stock or water. Raise the heat to high, and when the sauce begins to sizzle, reduce the heat to medium-low. Cover with a lid and allow to simmer until the meat is tender, about 10 minutes.
Then add potatoes and half the herbs (cilantro and fenugreek leaves). Make sure that the sauce is not too thick or sticking to the bottom of pan. Add some water if needed. Stir well, cover and let it simmer until the potatoes are fork-tender, about 10 minutes.
Remove the lid and evaporate any excess liquids. The curry sauce should be reddish brown, thick and not too runny. Some red colored oil will trickle to the surface. Garnish with remaining herbs and lemon juice. Serve it hot with rice or naan.
Notes
Ground Meat: I chose ground beef, but you can use any ground meat - lamb, goat, chicken (preferably thigh cut) or turkey. Typically 85 to 90 percent lean meat is used. Check below how to get rid of excess fat.
Yogurt: It should be of medium thickness and not watery.
Kashmiri Red Chili Power: This gives a bright red color to the dish while being less pungent than regular chili powder.
Meal Prep: Chop onions and make ginger/garlic paste a day ahead. Peel potatoes and submerge in salted water and refrigerate.
Storage and Reheating: Refrigerate for up to 4 days and freeze for 3 months in freezer-safe containers. Thaw and reheat in microwave or on stove top, with a sprinkle of water.
Check blog post above for more tips, variations, and FAQs, etc.