Hairy Bikers Keema Curry

There’s something comforting about a pan of sizzling mince bubbling away on the stove, isn’t there? The smell of ginger, garlic, and a touch of chilli curling through the kitchen — it just feels like dinner. This keema curry is one of those recipes that looks humble but packs a proper punch. The first time I made it, I was knackered after work and craving something spicy and savoury — but not a faff. This hit every note. And now? It’s on a regular rotation at ours.

This one’s inspired by the Hairy Bikers — legends of good, hearty food. I’ve tweaked it a smidge here and there (as you do), but it still holds that homely charm. Quick, bold, full of warmth. A big pan of this with warm naan and a cold beer? Sorted.

Why You’ll Love It

• Dinner in a dash – From chopping board to table in under 40 minutes. Seriously.
• Warming and rich – It’s got all the spices you love without being over-the-top.
• Leftovers are lush – It’s one of those magical dishes that tastes better the next day.
• Customise it – Beef, lamb, chicken — or even veggie mince if you like.
• Freezer-friendly – Make a double batch and stash half for later.
• Crowd-pleaser – Kids, flatmates, picky eaters — everyone loves it.

Ingredients

• 500g minced meat (beef or lamb both work beautifully)
• 50ml oil (vegetable or sunflower is fine)
• 1 red onion, finely diced
• 2 ripe tomatoes, chopped
• 3 green chillies, finely sliced (remove seeds if you’re spice-shy)
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp salt
• 1 tsp turmeric powder
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp Kashmiri chilli powder (for that gorgeous red glow)
• 1 tbsp dried fenugreek leaves (methi)
• 400ml water
• Handful of chopped coriander, to serve

How to Make It

Get the pan sizzling:

Heat your oil in a wide, deep frying pan or saucepan. Once hot, chuck in the onion and cook over medium heat for about 5 minutes until it softens and starts to brown just a little.

Build the base:

Add the ginger and garlic pastes, followed by the chillies. Give it all a good stir and cook for another couple of minutes until it smells properly fragrant.

Brown the mince:

Tip in your mince and break it up with a wooden spoon. You want it browned all over with no pink bits — give it a good 7–8 minutes. Take your time here; colour = flavour.

In go the spices:

Sprinkle in the turmeric, chilli powder, coriander, cumin, salt, and that beautiful Kashmiri chilli. Stir it all through and let the spices toast gently for 2–3 minutes.

Add the tomatoes:

Toss in your chopped tomatoes and cook for 4–5 minutes, until they’ve broken down and you’ve got a thick, spicy paste starting to form.

Simmer it low and slow:

Pour in the water and bring it to a gentle simmer. Crumble in the dried fenugreek with your fingers (smells amazing, right?). Let it bubble away for 10–15 minutes until the sauce thickens and coats the meat.

Finish it off:

Taste and tweak the salt or spice if needed. Scatter over fresh coriander and serve hot. (Don’t forget naan or rice — or both, honestly.)

Common Mistakes and How to Dodge Them

Dry curry?
You probably didn’t add enough water or simmered it too long. Just splash in a bit more and loosen it back up.

Too spicy?
Easy fix: stir in a spoon of yoghurt or serve with a raita. Next time, tone down the chillies.

Bit bland?
You may have rushed the spices. Let them cook properly before adding tomatoes — they need a moment to bloom.

Meat too greasy?
Go for lean mince or drain off a bit of the fat after browning, no shame in it.

Storage and Reheating

Fridge:
Cool and store in an airtight container for up to 3 days.

Freezer:
Perfect for batch-cooking — just freeze in portions and use within 2 months.

To reheat:

• Stovetop: Simmer gently with a splash of water.
• Microwave: 2–3 minutes, stir halfway.
• Oven: Covered dish at 180°C for 20 mins.
• Air fryer: Bit unconventional, but you do you — 10 mins in a heatproof dish at 175°C.

Frequently Asked Questions

Can I make this with veggie mince?
Absolutely. Just add a splash more oil since veggie versions are leaner, and cook the spices a little longer to build richness.

Do I need fenugreek?
It adds a proper curry house depth, but if you don’t have it, try a tiny pinch of garam masala at the end instead.

Can I bulk this out?
Oh yes — frozen peas, diced potatoes, or even some spinach stirred in at the end all work a treat.

What’s best to serve with this?
Steamed basmati rice or naan for soaking up that sauce. Pickled onions or cucumber salad on the side? Heaven.

Nutrition Facts (Per Serving)

• Calories: 465 kcal
• Fat: 37g
• Saturated Fat: 11g
• Carbs: 9g
• Protein: 23g
• Sugar: 4g
• Sodium: 805mg
• Fibre: 3g

More Hairy Bikers Recipe:

• Hairy Bikers Lamb Rogan Josh
• Hairy Bikers Cottage Pie
• Hairy Bikers Chilli Beef Crumble Recipe