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I absolutely love using my slow cooker. It is great for making a wide range of meals, and if you’re a fan of a curry then you’ll LOVE this slow cooker beef keema curry recipe.
This recipe is super simple, and you can use beef or lamb and keep the rest of the ingredients the same if you’d like.
At least once a week I bring out my *multi-cooker a cook up a delicious feast for my family. We love curries especially as the flavours really develop when cooking for hours.
My husband is a real fan of keema curry so I decided to make a slow cooker beef keema as a nice treat for him. If you want to get right down to cooking then skip to the end to find the recipe card. If you’re looking for some inspiration for other slow cooker recipes then be sure to check out my Easy slow cooker recipes (UK recipes).
Ingredients for slow cooker beef keema – Ours served 2 + our toddler had it for a few dinners too!
300g mince – I used 5% minced beef – you could use lamb mince if you prefer
1 large onion
3 garlic cloves
100ml beef stock
2 tbsps of butter
1/4 tsp salt and pepper
A grated thumb size piece of ginger
1 tsp turmeric
Half a tsp ground cumin
1 tsp mild chilli powder
1 and a half tsp of garam masala
Half a tsp cinnamon
1 and a half tsp of ground coriander
80g frozen peas
Method for slow cooker beef keema
Chop then fry the onion and garlic in a pan. Add everything else apart from the peas and brown off. Add to slow cooker pot. Put the lid on.
Cook on high for 4 hours or low for 7-8 hours. Add the frozen peas one hour before serving.
What to serve with beef keema slow cooker curry:
We personally LOVE to have slow cooker rice and 3 ingredient flatbreads (no yeast required!) with our keema. This curry is so flavoursome that you just don’t need lots of additional flavours alongside it in my opinion.
How to make my slow cooker beef keema
slow cooker beef keema
Beef or lamb keema curry made in the slow cooker.
- 300 g mince I used 5% beef mince – you could use lamb
- 1 large onion
- 3 cloves garlic
- 100 ml beef stock
- 2 tbsp butter
- 1/4 tsp salt & pepper
- thumb size piece of ginger grated
- 1 tsp turmeric
- 1/2 tsp ground cumin
- 1 tsp chilli powder mild
- 1 1/2 tsp garam masala
- 1/2 tsp cinnamon
- 1 1/2 tsp ground coriander
- 80 g frozen peas
Chop the onions and garlic.
Fry the onions and garlic. Add the ingredients, apart from the peas, to the frying pan. Fry until light brown.
Add everything, apart from the peas, into the slow cooker pot.
Put the lid on.
Cook on high for 4 hours, or low for 7-8 hours.
One hour before serving add the peas.
Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.
My husband is a huge lover of a takeaway beef keema curry. It is his favourite type of curry and if he doesn’t have it then he has a naan containing it instead. He was REALLY pleased with this slow cooker keema curry – and we’ve eaten it every few weeks for a couple of years now.
This slow cooker keema curry is convenient, takes under 10 minutes to prepare and it is miles healthier than a takeaway too. We shared a packet of microwave rice with ours, for convenience, and often have a naan too!
This slow cooker beef keema curry wasn’t too saucy at all and was quite authentic. It was ideal for baby led weaning and Daisy absolutely loved it too! Its a great dinner using frozen vegetables as they really take on all the flavours from the herbs and spices.