3 minutes

BIR Keema Curry using Base Sauce Gravy

Keema (minced meat) curry is a flavourful and comforting dish. Using the BIR-style base sauce, you can simplify and elevate the process. Here's a recipe for Keema Curry using the BIR base sauce:


  1. 500g minced meat (lamb, beef, or chicken as per preference)
  2. 2-3 cups BIR base sauce
  3. 2 tablespoons vegetable oil or ghee
  4. 1 teaspoon cumin seeds
  5. 1-2 teaspoons red chilli powder (adjust to taste)
  6. 1 teaspoon ground coriander
  7. 1 teaspoon ground cumin
  8. 1/2 teaspoon turmeric powder
  9. 1 teaspoon garam masala
  10. Salt, to taste
  11. 2 green chillies, finely chopped (optional for added heat)
  12. 1 tablespoon ginger-garlic paste
  13. A handful of fresh peas (optional)
  14. Fresh cilantro/coriander leaves for garnish
  15. 1-2 tablespoons lemon juice
  16. 1 small onion, finely chopped (for added texture)
  17. 100 ml yogurt, whisked


  1. Tempering Spices: Heat oil or ghee in a pan. Add cumin seeds and let them splutter.

  2. Onion & Ginger-Garlic Paste: Add the finely chopped onion and sauté until translucent. Stir in the ginger-garlic paste and sauté until the raw smell disappears.

  3. Spices: Add the red chilli powder, ground coriander, ground cumin, and turmeric powder. Stir for a minute until aromatic.

  4. Minced Meat (Keema): Add the minced meat to the pan, breaking it up and ensuring it's well mixed with the spices. Cook until it's browned.

  5. BIR Base Sauce: Pour in the BIR base sauce and mix well. Allow the mixture to simmer for about 10 minutes so the flavours meld.

  6. Additional Ingredients: If you're adding peas, introduce them now. Please stay in the chopped green chillies if you're using them. Let it simmer until the peas are cooked.

  7. Yoghurt: Reduce the heat to low and gradually add the whisked yoghurt to the curry, stirring continuously to ensure it doesn't curdle. This adds a creamy texture and a tangy flavour.

  8. Final Touches: Sprinkle in the garam masala and adjust salt as needed. Let it simmer for another 5-7 minutes. If the curry is too thick, add a splash of water or stock to reach your desired consistency.

  9. Garnish & Serve: Remove from heat and garnish with freshly chopped cilantro and a squeeze of lemon juice. This adds a fresh contrast to the rich curry.

Serve your BIR-style Keema Curry with Indian bread like naan, roti, or steamed rice. The rich flavours from the base sauce combined with the spices and minced meat make for a delicious, comforting dish. Enjoy!