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Ground Beef Curry

Ground beef curry with a deeply spiced tomato-onion sauce, golden from turmeric and warmed with garam masala. Ground beef keema curry style, simmered until thick and served over fluffy basmati rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Indian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 lb ground beef
  • 1 onion finely diced
  • 4 garlic minced
  • 1 tbsp ginger grated
  • 2 roma tomatoes diced
  • 0.25 cup plain yogurt
  • 2 tsp cumin
  • 1.5 tsp coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp chili powder
  • salt to taste
  • 3 tbsp oil
  • fresh cilantro for serving
  • basmati rice for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the curry base
  1. Heat 3 tablespoons oil in a large skillet over medium heat, then cook the onion for 8–10 minutes until deep golden.
  2. Add garlic and grated ginger and cook 1 minute, then stir in cumin, coriander, turmeric, and chili powder for 30 seconds.
  3. Add ground beef and cook, breaking apart, until browned; drain excess fat.
Simmer into a thick sauce
  1. Stir in diced roma tomatoes and 1/4 cup plain yogurt, then cook 8–10 minutes until the sauce thickens and oil separates.
  2. Add 1/4 cup water if needed and simmer for 5 more minutes.
  3. Stir in garam masala, adjust seasoning with salt, garnish with fresh cilantro, and serve over basmati rice.

Notes

Pro tip: drain excess fat after browning so the tomato-onion sauce turns glossy instead of greasy. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of water. Freezing is yes—freeze up to 2 months, then thaw and reheat. For a dairy-light option, use plain yogurt alternatives (such as unsweetened coconut yogurt) for similar tang and thickness.