Keema Curry | Restaurant Style Keema Curry

Keema curry just as it's done at the best curry houses!

The secret to getting that amazing curry house style keema curry is to prepare some pre-cooked keema. Here is my recipe that is super-easy to make.

You might wonder why you would need to make keema first to then make a restaurant style keema curry.

There are two reasons...

First, it makes cooking the curry very fast and easy. No waiting around when you have that last minute keema curry craving!

Second, it adds another layer of flavour. I will explain all below.

I have a version of this Keema Curry in the following cookbooks...

The Curry Guy Air Fryer - Page 72

The Curry Guy Bible - Page 248

The Curry Guy BBQ - Page 121

Why is keema cooked first before adding to a keema curry?

My pre-cooked keema recipe is actually a delicious and authentic curry in its own right.

At busy restaurants, however they don't usually have the time to cook up an authentic keema curry whenever one is ordered. To do that, they would need to charge a lot more than most customers are prepared to pay for a curry.

That isn't the only reason though. Prepared keema is great to have on hand for special requests too. There are a lot of such requests.

Adding a few large tablespoons of prepared keema to a chicken tikka masala converts it quickly and easily into a chicken tikka masala keema! The combinations are endless.

Preparing an authentic keema also adds a lot of flavour to the curry that wouldn't otherwise be possible if the chef just used plain minced meat.

Working ahead.

Almost all curries taste even better the next day. This Keema curry is no exception.

The recipe is great for last minute cravings but if you make it a day or two in advance, the curry does benefit.

So if you are planning on a big curry feast for friends, go ahead and make the curries a day or two ahead of time and then just heat them up to serve.

Make this keema curry your own...

I have given you my 'go to' keema recipe below but you can and should adjust it to your own taste preferences.

Use my recipe as a guide but feel free to add or omit ingredients.

You might like to add more chillies or reduce the amount of chilli powder. Some people like to give the keema curry a creamier texture by adding a tablespoon or two of whisked yoghurt.

If it sounds good, do it.

The base sauce and mixed powder...

Making authentic tasting curry house style curries does take some forward preparation.

The base sauce and mixed powder are two things that make curry house style keema curries what they are.

So make some base curry sauce first. It freezes well and is really easy to make.

Although I would love for you to try this keema curry with the mixed powder, you could just use a good quality curry powder.

Which meat?

Keema curries are usually made with lamb or mutton mince.

I usually use beef because I have a fussy daughter who won't eat lamb.

You can use whichever meat you like. Chicken, lamb, mutton, beef, turkey all work well.

Following are a few step by step keema curry photos...

Frying onions and peppers in a pan — Heat the oil over medium high heat and fry the onion and peppers for about 3 minutes.

Stirring garlic and ginger paste into the pan — Stir in the garlic and ginger paste and fry for about 30 seconds.

adding coriander stalks and chillies to pan — Stir in the coriander (cilantro) stalks and chillies.

Adding ground spices to the pan — Add the ground spices and stir well to combine.

Adding tomato puree to pan — Add the tomato puree to the pan and bring to a simmer.

Adding base sauce to pan — Stir in a ladle or two of the base sauce. Top it up from time to time when the curry is looking dry.

Adding pre-cooked keema — Add the pre-cooked keema and stir it into the simmering sauce.

Finished keema — Stir in the remaining ingredients and add salt to taste. Adjust spices as per your own personal taste.

You might like to try some of these authentic lamb curries too.

Railway Lamb Curry, 7 Ingredient Lamb Curry, Kashmiri Lamb Rista (lamb koftas in spicy sauce), Keralan Quick Fried Lamb, Lamb Achaari

And so much more...

See more lamb Curry Recipes →

Top Tip

For rich, restaurant-style keema, fry your onions low and slow until deep golden before adding the spices — this builds a deep base flavour. Finish with a spoon of butter or ghee and a sprinkle of garam masala at the end for that signature BIR (British Indian Restaurant) aroma and shine.

FAQ

What kind of mince should I use?

Lamb mince gives the most authentic flavour, but you can use beef, chicken, or even turkey mince for a lighter version - just adjust the cooking time slightly so it doesn’t dry out.

Can I make it ahead of time?

Yes! In fact, keema tastes even better the next day as the flavours develop. Just cool it, refrigerate, and gently reheat with a splash of water before serving.

What can I serve it with?

Keema is incredibly versatile — serve it with naan, rice, or stuffed in parathas. It’s also great spooned over chips or in a toasted bun for an easy keema sandwich.

Have you tried this keema curry recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

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Why not turn it into a feast?

You’ve served up this delicious curry house starter, but something’s missing — a main to match! Try one of these curries, and don’t forget to check out some of our popular side pairings too.

See more Restaurant Style Curries →

Popular Sides

Rice

Naan

Dahls

Yield: 2