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Ground meat curry - Keema curry

Cari De Viande Hachée

A quick, traditional curry that’s always a little dry when served. The raisins can be replaced by green peas or diced potatoes, for a more cost-effective meal. Note that this dish can be made using your preferred choice of ground meat; pork, lamb, turkey, etc.

Feel free to double the recipe, as leftovers are ideal for making stuffed vegetables later in the week.


  • 2 large onions
  • 2 Tbsp vegetable oil
  • 3 Tbsp butter
  • 3 garlic cloves, chopped
  • 1 Tbsp fresh ginger OR dry, ground
  • Fresh green chilies, to taste, ground (opt.)
  • 1 ½ Tbsp Curry Powder
  • 2 lbs ground beef
  • Salt and pepper, to taste
  • ½ cup raisins
  • ½ cup cashews


  1. 1

    Finely chop onions.

  2. 2

    Heat a large pan on medium. Add oil and chopped onions. Mix well then add butter and cook, stirring regularly until the onions are golden and begin to caramelize.

  3. 3

    Add chopped garlic, chopped ginger, and chilies (opt.). Incorporate Curry Powder and cook another 2 – 3 minutes, stirring constantly.

  4. 4

    Add meat and cook, mixing continually until the meat is broken into particles. Salt and pepper to taste. Add ½ cup of water. Cover and let simmer on low heat for 15 minutes, stirring occasionally.

  5. 5

    Incorporate the raisins and cashews or vegetables of your choice. Continue cooking for 15 minutes more.

  6. 6

    Serve accompanied by rice, Pita, or Naan bread.