Beef Keema Matar Curry (Curried Mince with Peas)

Date: 16 Apr 2014 Author: Jacqui Categories: Food, International Cuisine, Main Dishes Comments


Curries are one of my favorite foods, from Hot and Spicy Indian Curries to Exotic Coconut Based Curries.   It is not that difficult to make a curry from scratch, using freshly ground spices.  You can tell the difference straight away between a real home made curry paste and a commercially prepared curry powder.  If you do not have time or patience, than at least opt for the curry pastes in jars, which give a curry a more authentic taste than just adding curry powder.  Or buy the different ground spices and mix them as below.

Ever since I was little, I loved curries and my mum used to make this often at home …  it was the typical Maltese ‘Ross bil-Curry’, using minced beef, potatoes and peas.  It must have originated from somewhere and to date, a lot of Maltese still make this same recipe.  It was very close to the Indian Keema Matar Curry which is also with mince, peas and potatoes.  Obviously back then our mothers just made it with commercial curry powder as spices were not easily available like today.


  • 1 large roughly chopped onion
  • 3 garlic cloves, crushed
  • 2 tbsp olive oil
  • 500g lean minced beef
  • 2 potatoes, chopped in small cubes
  • 2 tsp each of ground coriander and cumin, chilli powder and turmeric
  • 1 tbsp of garam masala
  • 100ml gluten free beef stock
  • 400g can chopped tomatoes
  • 2 tbsp tomato paste
  • 1 cup frozen peas
  • Fresh chopped coriander, if available


Sautee the onions and garlic in some olive oil over a medium heat until softened.

Put the minced beef in the pan and cook until it browns.  Add the ground coriander and cumin, chilli powder and turmeric and cook, stirring, for about a minute.

Add the tomato paste, the chopped tomatoes and the stock.  Add also the chopped potatoes.  Season, bring to the boil and leave to simmer until the potatoes are soft.  Now add the frozen peas and simmer for a few minutes more.  Stir in the garam masala just before serving.

Serve with plain basmati rice and poppadums.  It would taste even better if you sprinkle it with some chopped fresh coriander.

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