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Tomato Keema Curry – Minced Beef Curry

It isn’t very often you see a curry made with minced beef. Most use lamb, chicken or some sort of seafood and the few that use beef tend to use stewing beef or steak strips. The fact that this Pakistani curry is made with minced beef means that it can be made very quickly and fairly cheaply too. The authentic recipe is made with fresh tomatoes, which you can also use but it is time consuming and not something I can eat as I am allergic to fresh tomatoes.

They use a high fat beef mince to make this in Pakistan but I really don’t like it so I used lean mince instead. You can use whichever you prefer. Be warned, if you choose to use a fatty mince then you will end up with a layer of grease on the top when the curry is cooked.

You can also make this in your slow cooker where the flavours will be have more depth or make it in a pot, the flavour will still be lovely but not have as much depth as the slow cooker version.




450-500g lean or fatty mince – please read intro above

2 tins chopped tomatoes

100ml water (you may not need this)

5 garlic cloves, finely chopped

1.5 inch piece fresh ginger, finely grated or chopped

2 medium onions, finely chopped

Good bunch fresh coriander

14 salad potatoes peeled or 5 medium potatoes peeled and quartered

1 tbsp ground cumin

2 tsp ground coriander

1/4 tsp ground cloves

2 tsp turmeric

1 tbsp garam masala

6 curry leaves – Asian stores – leave them out if you can’t get them

1 tsp chilli powder, more if you like it hot

1 fresh red chilli – optional but recommended

3 tbsp vegetable or sunflower oil

1 beef stock pot or cube



Heat the oil in a non stick pan then fry the mince until browned.


Add the chopped onion, chilli, garlic and ginger and give it a good stir. Cook till the onion softens.


Add all the spices and cook for 2 minutes stirring well.


Add the chopped tomatoes, potatoes and stock cube to a pot and bring to the boil, watch for splashes. Reduce the heat to a simmer and cook uncovered for 15 minutes.
You can also choose to add the potatoes for the last half hour of cooking before you serve the curry if you would like them chunky. I prefer them chunky.


Add the contents of the pan to pot with the tomatoes, stir well and simmer for 20-30 minutes. You can serve it now if you choose or allow it simmer for up to 4 hours adding the water if you choose to do so. Do not cover.


Add the tomatoes to your slow cooker after cooking them then add the contents of the pan, stir well and cook on low for 4 hours or high for 2. Remove the lid for half the time. This will allow steam to evaporate and the sauce to thicken nicely.


Chop the coriander coarsely and mix half into the curry just before your serve it then serve the rest on top.
Serve with your favourite rice

    • Linda Coughlan
    • 9th March 2017

    Cant wait to try this one!! Will post my verdict as soon as I have……

      • Linda Coughlan
      • 13th March 2017

      Got to try this one on Saturday night and was so surprised!! I would never choose mince for a curry and now I am glad I did. The flavour was amazing. So easy to make and cheap too. I left it simmering away on the hob all of Saturday evening. We had unexpected callers who ended up staying for a drink and dinner. There was plenty to go around and all plates were licked clean!!! This is one I will keep coming back to. Thanks Biamaith

      1. I love how a little goes so far with this recipe. I fed 5 hungry adults when I made it last and still ad enough to give to 2 friends to take home for the next day. For a dish that costs around a fiver to make that is some going 🙂

    • marie lahart
    • 10th March 2017

    I made this today very easy and quick to make made it in slow cooker didn t have cloves or curry leaves but came out fine I d use more chilli next time as not hot enough for me I d say tomorrow it will taste even better

    • Paula F
    • 12th March 2017

    I made this today and really enjoyed it. Full of flavour and very simple receipe to follow.

    • Marielle
    • 31st October 2017

    Simmering away in my crockpot now, smells amazing, so high hopes for this one.
    I normally have difficulties getting the spuds to cook properly in the slow cooker, never ever thought about simmering them in the tomatoes with the stock cube (duh), if anything, that’s something learned!

    • Gillian Leighton
    • 22nd September 2018

    Thank you for this recipe! I used a little more chilli, a little less tomatoes and also didn’t have any fresh curry leaves. I really didn’t think the potato would cook in the recommended time, but it did! I left the curry another half an hour and the flavours had combined beautifully. I found that the cloves were a little strong, so will add less next time, but I will definitely be making it again 🙂

    • Marley
    • 12th May 2019

    I’ve just made up the dry spice mix without chilli because i’ve Chopped fresh chilli into the onion, garlic, ginger mix. The dry spice mix tastes delicious – looking forward to making this!

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