Keema Curry

Keema Curry

Serves: 3-4 people
Time: 30 minutes using your Instant Pot, 1 hour using the hob and oven. 

400g mince meat (whichever meat you prefer)
2 medium red onions, chopped finely
1 heaped teaspoon of madras spice paste (I use Pataks)
1 tablespoon tomato puree
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground dried turmeric
1/2 teaspoon chilli powder
5 garlic cloves, crushed
1 teaspoon freshly ground (or grated) ginger
1/4 teaspoon freshly ground chill
1 bay leaf
1 large cinnamon stick
3 cloves
4 whole peppercorns
2 teaspoons of lemon juice
Salt and Pepper to taste

I usually make this in my Instant Pot as I find it cooks perfectly in a shorter time than the conventional method. If you want to cook it the conventional way, use a heavy bottomed casserole dish when you get to setting to manual mode, put the lid on your pot and pop the dish in an oven which is pre-heated to 180 degrees Celsius, cook the whole thing stirring occasionally for 30-40 minutes.


  • Put your Instant Pot into saute mode, add the mince and brown it up nicely
  • Once broken up and all the juices start to release, add all the rest of the ingredients to the pan and give it a good mix around.
  • Add half a cup of water and any extra vegetables you’d like to at this point
  • Put the lid on your Instant Pot, set the pressure release handle to sealing.
  • Set the pot to manual mode, high pressure for 12 minutes and allow the pressure to naturally release.
  • Serve with lots of warm buttery naan breads and yogurt.

P.S. If you have a batch of my Onion Tomato Masala (recipe here) you can skip all the other ingredients, just saute your mince and add the masala, then cook through, how easy is that?





  1. Linda Stubbs
    September 11, 2017 / 10:33 pm

    when i first made the onion tomato masala i converted the entire lot to keema and my hubby was delighted! I was ever so slightly disappointed that I didn’t divide it up to make other recipes but nothing was wasted and everyone loved it so I made another batch to do just that and I have made jeera chicken, madras chicken, chicken curry and I am definitely a fan, follower, may I say stalker but I just love your recipes! Thank you so much for sharing

    • September 12, 2017 / 5:33 am

      I’m so glad you enjoy them Linda!

  2. November 7, 2017 / 10:24 pm

    LOVE Keema – especially lamb keema – so delicous, and for such little effort. One of my all time faves 😀 Thanks for linking it up to #CookBlogShare. Eb x

  3. February 9, 2018 / 4:15 pm

    Amazing meal, Priya. Second time making it in Instant Pot with peas and spinach. Even our daughter who was reluctant to eat spicy food in the past loved it with youghurt. She devoured the whole plate. Thank you so much for this lovely recipe. X

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: