Spicy Beef Keema Recipe – Potatoes & Indian Whole Spices

Last Updated on 2 months by Neha Deshmukh

Spicy Beef Keema Recipe – Potatoes & Indian Whole Spices

Hey everyone! If you’re anything like me, a comforting, flavorful keema is a total weeknight winner. This Spicy Beef Keema with Potatoes is a family favorite – it’s packed with warming spices, tender beef, and just the right amount of kick. I first made this when I was craving something hearty and flavorful, and it’s been a regular on our dinner table ever since. It’s seriously good!

Why You’ll Love This Recipe

This isn’t just any keema recipe. We’re building layers of flavor with beautiful whole spices, and the addition of potatoes makes it a complete, satisfying meal. It’s relatively easy to make, perfect for a cozy night in, and the aroma while it’s simmering is divine. Plus, it’s super versatile – I’ll share a bunch of ways to customize it later!

Ingredients

Here’s what you’ll need to make this delicious Spicy Beef Keema:

• 1 2-inch cinnamon stick
• 1 tsp cumin seeds
• 3 whole cloves
• 0.5 tsp coriander seeds
• 0.5 tsp whole black peppercorns
• 0.33 cup neutral oil (like vegetable or canola)
• 1 large onion, finely chopped
• 5-6 cloves garlic, crushed
• 1 inch ginger, crushed
• 1 lb ground beef (about 450g)
• 1 large tomato, finely chopped
• 1-2 Serrano or Thai chili peppers, sliced (depending on your spice preference)
• 2 tsp coriander powder
• 1 tsp cumin powder
• 0.75 tsp turmeric powder
• 0.25-0.5 tsp red chili powder (adjust to taste!)
• 0.25 tsp fresh ground black pepper
• 1.5 tsp kosher salt
• 2 tbsp plain yogurt
• 1 medium Russet potato, cubed
• 0.25 cup water (about 60ml)

Ingredient Notes

Let’s talk ingredients! Using whole spices is key here – toasting them in the oil really wakes up their flavors. Don’t skip that step!

• Whole Spices: I love this blend, but feel free to adjust. Some people add cardamom or bay leaves.
• Chili Peppers: Serrano peppers pack a punch! If you prefer milder heat, use Thai chilies or even jalapeños, removing the seeds and membranes. My friend’s family always adds a little chopped green chili for extra freshness.
• Ground Beef: I usually use a standard 80/20 blend for flavor, but you can use leaner beef if you prefer. Just be mindful it might be a little drier.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Bloom the Spices: Heat the oil in a large, heavy-bottomed pan over medium heat. Add the cinnamon stick, cumin seeds, cloves, coriander seeds, and black peppercorns. Sauté for about 8-10 minutes, until the onions are golden brown and fragrant. Keep stirring so they don’t burn! If things start to stick, deglaze the pan with 2 tablespoons of water.
2. Aromatics In: Add the crushed garlic and ginger to the pan and sauté for another minute, until fragrant.
3. Brown the Beef: Add the ground beef and cook, breaking it up with a spoon, until it loses its pink color and any moisture evaporates – about 5 minutes.
4. Spice It Up: Stir in the chopped tomato, sliced chili peppers, coriander powder, cumin powder, turmeric powder, red chili powder, black pepper, salt, and yogurt. Sauté for about 5 minutes, stirring frequently, until the oil starts to separate from the mixture. This is a good sign – it means the spices are well cooked!
5. Potatoes & Simmer: Add the cubed potatoes and water to the pan. Cover and simmer on low-medium heat for about 25 minutes, or until the potatoes are tender.
6. Finishing Touches: (Optional) If you want a thicker keema, sauté uncovered for a few minutes to reduce the moisture. Turn off the heat and stir in the garam masala, lemon juice, and chopped cilantro.
7. Serve Hot: And that’s it! Serve immediately and enjoy.

Expert Tips

• Don’t rush the browning: Taking the time to properly brown the beef and onions builds a ton of flavor.
• Taste as you go: Adjust the salt and chili powder to your liking.
• Use a heavy-bottomed pan: This helps prevent sticking and ensures even cooking.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: Swap the ground beef for plant-based mince. I’ve used Beyond Meat and it works beautifully!
• Gluten-Free: This recipe is naturally gluten-free.
• Spice Level Adjustments: Reduce or omit the red chili powder and Serrano peppers for a milder keema.
• Festival Adaptations: My aunt always makes this during Ramadan and Eid – it’s a comforting and festive dish. She sometimes adds a handful of peas for extra color and sweetness.

Serving Suggestions

Keema is incredibly versatile! Here are a few of my favorite ways to serve it:

• With fluffy basmati rice.
• Wrapped in warm roti or paratha.
• As a filling for samosas or keema pav (Indian burger).
• With a side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftover keema can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just thaw overnight before reheating.

FAQs

Q: What cut of beef is best for Keema?
A: I usually use ground beef, but you can also use lamb or goat for a more traditional flavor.

Q: Can I use a different type of potato?
A: Russet potatoes work well because they hold their shape, but you can also use Yukon Gold or red potatoes.

Q: How can I adjust the spice level?
A: Start with a smaller amount of red chili powder and Serrano peppers, and add more to taste. Removing the seeds from the chilies also reduces the heat.

Q: What is the best way to serve Keema?
A: Honestly, any way you like! It’s delicious with rice, roti, or even on its own.

Q: Can this be made ahead of time?
A: Yes! You can make the keema a day or two in advance and reheat it when you’re ready to serve. The flavors actually develop even more overnight.

Enjoy making this Spicy Beef Keema! I hope it becomes a favorite in your home too. Let me know in the comments how it turns out!