Here’s a rich, comforting Slow Cooker Beef Keema Curry—deeply spiced, tender, and perfect served over rice or with warm naan.
🍛 Ingredients (Serves 4–6)
- 1½ lbs (700 g) ground beef
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (14–15 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup frozen peas
- 2 tbsp oil
Spices:
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½–1 tsp chili powder (adjust to taste)
- ½ tsp turmeric
- ½ tsp garam masala
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
👩🍳 Instructions
1️⃣ Brown the beef (recommended for best flavor)
- Heat oil in a skillet over medium heat.
- Add onion and sauté until softened (about 4–5 minutes).
- Stir in garlic and ginger; cook 30 seconds.
- Add ground beef and cook until browned. Drain excess fat if needed.
(You can skip browning if short on time, but flavor will be deeper if you do this step.)
2️⃣ Transfer to slow cooker
- Add browned beef mixture to the slow cooker.
- Stir in diced tomatoes, tomato paste, beef broth, and all spices.
- Mix well.
3️⃣ Cook
- Low: 6–7 hours
- High: 3–4 hours
4️⃣ Finish
- Stir in frozen peas during the last 20–30 minutes of cooking.
- Sprinkle garam masala at the end for extra aroma.
- Adjust salt and spice level to taste.
🍽️ Serve With
- Steamed basmati rice
- Naan or roti
- A dollop of yogurt
- Fresh cilantro on top
🌶️ Optional Add-Ins
- 1 diced potato (adds heartiness)
- ½ cup coconut milk for a richer version
- Chopped carrots for sweetness
- A squeeze of lemon for brightness
If you’d like, I can also give you a low-carb keema version (great for serving in lettuce wraps or over cauliflower rice) or a more authentic Pakistani-style variation with whole spices.
