Name: Qeema Indian Curried Beef
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Indian
Ingredients: 3 tbsp vegetable or canola oil; 4 tsp finely minced ginger; 5 large garlic cloves, minced (about 4 tsp); 1 large onion, finely diced; 500g (1 lb) ground beef; 3/4 tsp kosher salt; 1 tsp cayenne pepper or pure chili powder (optional, for heat); 1 1/4 tsp garam masala; 1 1/4 tsp cumin powder; 1 1/4 tsp coriander powder; 1/2 tsp turmeric powder; 1 cup water; Garnish:; 1 green cayenne pepper, deseeded and finely sliced; Fresh cilantro/coriander leaves; Plain yogurt or Mint Yogurt; Optional Mint Yogurt:; 3/4 cup plain yogurt; 1/2 cup fresh mint leaves, lightly packed; 1/4 tsp kosher salt

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This Qeema is one of my favorite Indian ground beef recipes—rich in flavor and incredibly fast to prepare. It’s spiced just right with ginger, garlic, and warming spices, all cooked into juicy beef that pairs beautifully with rice, naan, or roti. I especially love it with a dollop of mint yogurt to balance the heat.

Why You’ll Love This Recipe

I love how quick this dish comes together—just 20 minutes from start to finish. The ground beef absorbs all those fragrant spices, making every bite deeply savory and satisfying. It’s versatile too: I serve it with rice or bread, and it’s even better with a side of cooling yogurt or mint chutney. Qeema Indian Curried Beef

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Qeema

Vegetable or canola oil (3 tablespoons)
Ginger, finely minced (4 teaspoons)
Garlic cloves, minced (5 large / about 4 teaspoons)
Large onion, finely diced (1)
Ground beef (500 g / 1 lb)
Kosher salt (¾ teaspoon)
Cayenne pepper or pure chili powder (1 teaspoon, optional for heat)
Garam masala (1¼ teaspoons)
Cumin powder (1¼ teaspoons)
Coriander powder (1¼ teaspoons)
Turmeric powder (½ teaspoon)
Water (1 cup)

Garnish

Green cayenne pepper, deseeded and thinly sliced (1)
Fresh cilantro/coriander leaves
Plain yogurt or Mint Yogurt (optional, see below)

Optional Mint Yogurt

Plain yogurt (¾ cup)
Fresh mint leaves, lightly packed (½ cup)
Kosher salt (¼ teaspoon)

Directions

Sauté Aromatics: I heat the oil in a large skillet over high heat. I add the ginger and garlic and sauté for 30 seconds until golden and fragrant.
Add Onion: I stir in the diced onion and cook for 1 minute, just until slightly translucent.
Cook the Beef: I add the ground beef, breaking it up as it browns. I cook until the meat turns from pink to light brown.
Spice it Up: I add the salt, cayenne, garam masala, cumin, coriander, and turmeric. I stir and cook for about 2 minutes to toast the spices.
Simmer: I pour in the water, stir well, cover the pan, and reduce the heat to medium. I let it simmer for 10 minutes until the flavors meld and the liquid reduces.
Serve: I spoon the qeema over basmati rice and garnish with sliced green chili and fresh coriander. I serve it with plain yogurt or mint yogurt and naan or roti on the side.

For the Mint Yogurt (Optional)
I blitz ¼ cup of the yogurt with mint and salt using a stick blender until smooth. I stir in the remaining yogurt and chill until ready to serve.

Servings and timing

This recipe makes 4 servings.
Prep time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes

Variations

I sometimes add peas or chopped spinach for a vegetable boost.
For extra richness, I stir in a splash of cream or ghee just before serving.
I use lamb or turkey instead of beef when I want a different flavor profile.
For a milder version, I omit the cayenne and stick with the aromatic spices only.

storage/reheating

I store leftovers in the fridge for up to 4 days. Reheating on the stovetop or in the microwave works well—I add a splash of water if the qeema thickens too much. It also freezes beautifully for up to 2 months in airtight containers.

FAQs

Can I make this dish ahead of time?

Yes, I often make it in advance—the flavors get even better the next day. Just reheat and serve.

Is this recipe very spicy?

It’s moderately spicy as written. I adjust the cayenne or chili powder to suit my taste.

Can I use ground lamb instead of beef?

Absolutely. Ground lamb adds a rich, earthy flavor and works beautifully with the spices.

What’s the best way to serve Qeema?

I usually serve it over rice with naan or roti on the side and some yogurt or mint chutney for contrast.

Can I use pre-minced garlic and ginger?

Yes, I’ve used store-bought ginger and garlic paste when short on time—it works fine, though fresh gives a stronger flavor.

Conclusion

Qeema Indian Curried Beef is one of those go-to recipes I rely on when I want something fast, bold, and incredibly satisfying. It’s rich with spice, full of comforting flavors, and perfect for serving with rice or bread. Whether I make it on a weeknight or for guests, it never disappoints.