Keema Curry

Traditional mince Keema curry

Ive been cooking curries from scratch for almost as long as I have been BBQ’ing but a year or so ago I took the brave step haha to cook them own my Kamado Joe bbq and I have not looked back since. Obviously I love cooking outside and it made sense to cook my curries here too. This is one of our favourite lower calorie curries and has been a staple with us for years.

This recipe was inspired many years ago by Pat Chapman although tweaked heavily over the years as my tummy grew 😁


Ingredients for Keema

  • 400 gm extra lean mined beef
  • half tbsp butter Ghee
  • Large onion
  • 2″ chunk of ginger grated
  • 1 red bell pepper chopped
  • 2 cloves garlic
  • I tin of plum tomatoes
  • tin of tomato soup
  • Couple fresh chillies chopped (optional)
  • 1 tbsp garam masala (I make my own from whole spices)
  • handful of fresh chopped coriander
  • handful of fresh mint chopped
  • Seasoning to taste (probably wont need much)
  • a mug of frozen peas

Ingredients for the masala mix

  • 1 tsp tumeric
  • 1 tsp ground coriander
  • 1 teaspoon of  Kashmiri chilli powder (home mixed)
  • 4 Cloves
  • 1 brown Cardamon

Ingredients for the Cachumber salad

  • 1 large onion thinly sliced
  • 2 green chillies deseeded and thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 tbsp fresh coriander
  • 1 tbsp vinegar
  • 1 tbsp olive oil
  • 1 tbsp fennel seeds


Firstly setup your bbq to cook direct at about 180c. pop the ghee in a cast iron Karahi or dutch oven and then fry off the mince for about 5 to 10 minutes until browned. Remove and set aside. Add the onions to the Karahi as well as the garlic and ginger fort a few minutes. Add the masala mix and fry off for a couple of minutes, you can add a little water if things are too dry or some Ghee if you’re not worried about calories.

Add the mince back into the Karahi along with the tin of tomatoes and simmer away for about 20 – 25 minutes. Then add the tin of tomato soup along with the rep pepper, garam masala and chilli if you use it.

After 15 minutes add the peas then 15 minutes later add the coriander and mint. At this point you can test the seasoning and add salt and pepper if you wish.

5 minutes later serve with a garnish of fresh mint or Coriander. Traditionally this would also be garnished with boiled eggs but it does not float my boat.

Mix the salad ingredients together and decorate with fennel. Ideally done a few hours before but nor critical

Perfect low ish calorie meal.


Great curry to batch cook on the bbq and freeze ready for later. We serve this with plain white rice and popadoms as well as a mint Raita and often a simple Cachumber salad

We gave also used Goat mince which is amazing.

If you cooked this or any of my recipes then please do let me know how it went, I would love some feedback.