18 Spicy Indian Ground Beef Delicious Creations

Spice up your weeknight dinners with these 18 bold and flavorful Indian ground beef recipes! Whether you’re craving quick comfort food or a taste of aromatic masala magic, these dishes bring the heat without the hassle. From hearty keema to sizzling stir-fries, get ready to transform your ground beef into something extraordinary. Let’s dive in—your taste buds will thank you!

Spicy Indian Beef Keema Curry

This hearty, aromatic curry is packed with bold spices and tender ground beef—perfect for spooning over rice or scooping up with warm naan.

Ingredients:

• 2 tbsp vegetable oil
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 lb ground beef (80/20)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup frozen peas
• 1/4 cup chopped fresh cilantro
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in 4 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add the ground beef, breaking it up with a spoon. Cook for 6–8 minutes until browned.
3. Stir in 2 tsp cumin, 2 tsp coriander, 1 tsp turmeric, 1 tsp cayenne, and 1 tsp salt. Cook for 1 minute to toast the spices.
4. Pour in the diced tomatoes (with juices) and simmer for 10 minutes, stirring occasionally.
5. Fold in 1/2 cup peas and cook for 3 minutes until heated through. Remove from heat and stir in 1/4 cup cilantro and 1 tbsp lemon juice.

The magic here? The bright lemon and cilantro at the end cut through the rich spices, making every bite pop.

Tip: For extra depth, toast whole cumin and coriander seeds, then grind them fresh.

Indian Ground Beef Stuffed Peppers

These vibrant stuffed peppers pack a punch with aromatic Indian spices and juicy ground beef—perfect for spicing up your weeknight dinner rotation.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef (85% lean)
• 1/2 cup basmati rice, uncooked
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp ginger, freshly grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup tomato sauce
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 1 tsp salt

Instructions:

1. Prep: Preheat oven to 375°F. Parboil the bell peppers in salted water for 3 minutes; drain and set aside.
2. Cook rice: In a small pot, cook the basmati rice according to package instructions. Fluff with a fork and set aside.
3. Brown beef: Heat olive oil in a skillet over medium-high. Add onion, garlic, and ginger; sauté for 2 minutes until fragrant. Add ground beef, breaking it apart, and cook until no pink remains, about 5 minutes.
4. Spice it up: Stir in 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp garam masala, 1/4 tsp cayenne (if using), and 1 tsp salt. Cook for 1 minute to toast the spices.
5. Combine: Mix in cooked rice, tomato sauce, and cilantro. Simmer for 2 minutes until thickened.
6. Stuff & bake: Fill peppers with the beef mixture, place upright in a baking dish, and bake for 20 minutes until peppers are tender and filling is bubbly.

The garam masala and ginger create a warm, complex flavor that pairs beautifully with the sweet bell peppers—no heavy sauce needed!

Tip: For extra richness, sprinkle shredded paneer or mozzarella on top before baking.

Beef Keema Matar with Peas

This comforting, spiced ground beef dish with tender peas is a weeknight hero—quick to make but packed with deep, aromatic flavors.

Ingredients

• 1 tbsp neutral oil (like vegetable or avocado)
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 lb ground beef (85% lean)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper (optional, for heat)
• 1 tsp kosher salt
• 1 cup frozen peas, thawed
• 1/2 cup crushed tomatoes
• 1/4 cup water
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes until soft. Stir in the garlic and ginger; cook for 1 minute until fragrant.
2. Add the ground beef, breaking it up with a spoon. Cook for 6–7 minutes until browned. Sprinkle with 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp cayenne (if using), and 1 tsp salt. Stir well to coat the meat.
3. Pour in the crushed tomatoes and 1/4 cup water. Simmer for 5 minutes, stirring occasionally. Fold in the peas and cook for 2–3 minutes until heated through.
4. Garnish with cilantro and serve warm with rice or flatbread.

The magic here? The peas add pops of sweetness that balance the warm spices perfectly—no fancy techniques required.

Tip: For extra richness, stir in a splash of heavy cream or coconut milk at the end.

Indian-Style Beef Meatball Curry

These tender beef meatballs simmered in a fragrant, spiced tomato gravy are the ultimate comfort food—warm, hearty, and packed with bold flavors.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 small yellow onion, finely grated (about 1/4 cup)
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1 egg
• 2 tbsp chopped cilantro, plus more for garnish
• 2 tbsp vegetable oil
• 1 (14.5 oz) can crushed tomatoes
• 1/2 cup coconut milk
• 1 tsp sugar

Instructions:

1. In a bowl, combine ground beef, grated onion, minced garlic, grated ginger, 1 tsp cumin, 1 tsp garam masala, 1/2 tsp turmeric, 1/2 tsp salt, egg, and 2 tbsp cilantro. Mix gently, then roll into 1-inch meatballs (about 20).
2. Heat 2 tbsp oil in a deep skillet over medium-high. Brown meatballs in batches, turning occasionally, 3–4 minutes total. Remove and set aside.
3. In the same skillet, add crushed tomatoes, coconut milk, and 1 tsp sugar. Simmer 5 minutes, stirring, until slightly thickened.
4. Return meatballs to the skillet, spooning sauce over them. Cover and simmer on low 15 minutes, until meatballs are cooked through.
5. Garnish with cilantro and serve with steamed rice or naan.

The magic here? The coconut milk mellows the spices into a creamy, aromatic sauce that clings perfectly to each meatball.

Tip: For extra depth, toast whole cumin seeds in the oil before adding the sauce ingredients.

Ground Beef and Potato Samosas

These golden, flaky samosas are packed with spiced beef and tender potatoes—perfect for game day or a cozy appetizer night.

Ingredients

• 1 lb ground beef (80/20 blend)
• 1 large russet potato, peeled and diced into 1/2-inch cubes
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil, plus extra for frying
• 12 spring roll or egg roll wrappers (6-inch squares)
• 2 tbsp water (for sealing wrappers)

Instructions

1. Heat 1 tbsp vegetable oil in a skillet over medium. Add onion and cook for 3 minutes until soft. Stir in garlic, 1 tsp cumin, 1 tsp garam masala, 1/2 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 30 seconds until fragrant.
2. Add ground beef, breaking it up with a spoon, and cook until browned (5–6 minutes). Stir in potatoes and 1/4 cup water; cover and simmer for 8 minutes until potatoes are tender. Uncover and cook off excess liquid. Let cool slightly.
3. Lay a wrapper diagonally. Place 2 tbsp filling near the bottom corner, fold over to form a triangle, and continue folding like a flag. Seal the edge with water. Repeat.
4. Heat 1 inch of oil in a deep pan to 350°F. Fry samosas in batches for 2–3 minutes per side until crisp and golden. Drain on paper towels.

The magic here? The wrappers puff into shatter-crisp layers while the filling stays juicy—no dry samosas allowed!

Tip: For extra crunch, brush samosas with oil and air-fry at 375°F for 10 minutes, flipping halfway.

Indian Spiced Beef Burgers

These juicy burgers pack a punch with warm garam masala and a hint of ginger, making them a flavorful twist on a classic.

Ingredients:

• 1 lb ground beef (80/20 blend recommended)
• 1/4 cup finely minced yellow onion
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil
• 4 burger buns, toasted
• Optional: sliced cucumber, mint chutney, or raita for serving

Instructions:

1. In a large bowl, combine ground beef, onion, garlic, ginger, garam masala, cumin, salt, and black pepper. Mix gently with your hands until just combined (don’t overwork the meat).
2. Divide into 4 equal portions and shape into 1/2-inch-thick patties. Press a slight dimple into the center of each to prevent bulging.
3. Heat vegetable oil in a skillet over medium-high. Cook patties for 4–5 minutes per side, or until internal temperature reaches 160°F and edges are crispy.
4. Serve on toasted buns with cucumber and mint chutney or raita if desired.

The garam masala’s warmth pairs perfectly with cool, creamy toppings—a balance that’ll have you skipping the ketchup altogether.

Tip: For extra juiciness, let the patties rest for 5 minutes after cooking before assembling.

Beef Keema Pav with Buttered Buns

This spiced ground beef curry tucked into buttery toasted buns is the ultimate handheld comfort food—bold flavors, minimal fuss, and totally addictive.

Ingredients

• 1 tbsp vegetable oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 lb ground beef (80/20)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1 cup canned crushed tomatoes
• 1/2 cup frozen peas
• 4 soft dinner rolls (like brioche or potato rolls)
• 2 tbsp butter, softened
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add the onion and cook until translucent (4–5 minutes). Stir in garlic and ginger; cook 1 minute until fragrant.
2. Add ground beef, breaking it up with a spoon. Cook until browned (5–6 minutes). Stir in 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp cayenne, and 1 tsp salt; toast spices for 30 seconds.
3. Pour in crushed tomatoes and simmer for 10 minutes until thickened. Fold in peas and cook 2 more minutes. Taste and adjust salt if needed.
4. Meanwhile, split dinner rolls and spread cut sides with butter. Toast in a dry skillet over medium heat until golden (1–2 minutes per side).
5. Fill each bun with keema, garnish with cilantro, and serve warm.

The magic here? Toasting the buns in butter amps up the richness while keeping them pillowy—perfect for soaking up every drop of that fragrant beef.

Tip: For extra tang, stir 1 tbsp lemon juice into the keema just before serving.

Indian Ground Beef Biryani

This Indian Ground Beef Biryani is a fragrant, one-pot wonder that brings bold spices and tender meat together in under an hour—perfect for busy weeknights!

• 1 lb ground beef (85% lean)
• 1 cup basmati rice, rinsed
• 1 medium yellow onion, thinly sliced
• 2 tbsp ghee (or neutral oil)
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 1/2 cup plain yogurt
• 1 1/2 cups water
• 1/2 tsp salt
• 2 tbsp chopped cilantro (for garnish)

1. Heat 2 tbsp ghee in a deep skillet over medium. Add onion and cook 5 minutes until soft. Stir in 3 garlic cloves and 1 tbsp ginger; sauté 1 minute until fragrant.
2. Add ground beef, breaking it up with a spoon. Cook 6–7 minutes until browned. Mix in 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/2 tsp cayenne; toast 30 seconds.
3. Fold in 1/2 cup yogurt and 1/2 tsp salt. Add 1 cup rice and 1 1/2 cups water, scraping up any browned bits. Bring to a boil, then cover and simmer on low for 18 minutes (no peeking!).
4. Turn off heat; let sit 5 minutes. Fluff with a fork, garnish with cilantro, and serve.

The magic here? The yogurt tenderizes the beef while keeping the rice fluffy—no dry grains in sight!

Tip: For extra depth, toast whole spices (1 bay leaf + 3 cardamom pods) in the ghee before adding onions.

Spicy Beef and Lentil Dal

This hearty dal packs a punch with tender beef, earthy lentils, and a warming blend of spices—perfect for a cozy weeknight dinner.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef (85% lean)
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 cup dried red lentils, rinsed
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp salt
• 1/2 cup chopped fresh cilantro
• 1 tbsp lemon juice

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add ground beef and cook, breaking it up, until browned (5–6 minutes). Drain excess fat.
2. Add onion and sauté until soft (4 minutes). Stir in garlic, ginger, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/2 tsp cayenne; cook 1 minute until fragrant.
3. Add lentils, chicken broth, diced tomatoes, and 1 tsp salt. Bring to a boil, then reduce heat to low. Simmer uncovered for 20–25 minutes, stirring occasionally, until lentils are tender and the mixture thickens.
4. Remove from heat. Stir in cilantro and 1 tbsp lemon juice.

The magic here? The lentils melt into a creamy base while the beef adds rich depth—no cream required! Serve with naan or rice to soak up every spicy bite.

Tip: For extra heat, add a minced serrano pepper with the onions.

Indian Beef Keema Naan Pizza

This fusion dish combines the bold flavors of spiced beef keema with the convenience of naan pizza—perfect for a quick weeknight dinner with a twist!

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 lb ground beef (85% lean)
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup tomato sauce
• 2 store-bought naan breads
• 1/2 cup shredded mozzarella cheese
• 2 tbsp chopped fresh cilantro
• 1 tbsp plain yogurt (for drizzling)

Instructions:

1. Preheat oven to 400°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic and cook for 30 seconds.
2. Add ground beef, breaking it up with a spoon. Cook until browned, about 5 minutes. Stir in 1 tsp cumin, 1 tsp garam masala, 1/2 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
3. Pour in 1/2 cup tomato sauce and simmer for 3 minutes. Remove from heat.
4. Place naan breads on a baking sheet. Divide the beef mixture evenly between them, then top with 1/2 cup mozzarella. Bake for 10–12 minutes until cheese melts.
5. Garnish with cilantro and drizzle with yogurt before serving.

The creamy yogurt drizzle balances the spiced beef beautifully, while the naan stays crisp yet chewy—no soggy crust here!

Tip: For extra heat, add a pinch of red chili flakes to the beef while cooking.

Ground Beef and Spinach Curry

This hearty, spiced curry comes together in one pan for a flavor-packed weeknight dinner that’s as easy as it is satisfying.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 lb ground beef (85% lean)
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup beef broth
• 4 cups fresh baby spinach (about 4 oz)
• 1/2 cup plain yogurt (for serving)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add ground beef, breaking it apart with a spatula. Cook for 5–6 minutes until browned. Drain excess fat if needed.
3. Stir in 1 tbsp ginger, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/2 tsp salt. Cook for 1 minute to toast the spices.
4. Pour in diced tomatoes and 1/2 cup beef broth. Simmer uncovered for 10 minutes, stirring occasionally.
5. Fold in spinach and cook for 2 minutes until wilted. Serve with a dollop of yogurt.

The creamy yogurt balances the warm spices perfectly, while the spinach adds a fresh pop of color and nutrients. Tip: For extra richness, swap the yogurt for coconut milk and garnish with cilantro.

Indian-Style Beef Tacos with Mango Chutney

Spice up taco night with this fusion twist—tender beef simmered in warm Indian spices and topped with sweet-tangy mango chutney for a flavor explosion.

Ingredients:

• 1 lb ground beef
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1/2 cup mango chutney
• 8 small flour tortillas, warmed
• 1/4 cup chopped fresh cilantro
• 1/4 cup plain yogurt (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and ginger; cook for 1 minute until fragrant.
2. Add ground beef, breaking it apart with a spoon. Cook until browned, about 6–7 minutes. Drain excess fat if needed.
3. Sprinkle in cumin, coriander, turmeric, cayenne, and salt. Stir well and cook for 1 minute to toast the spices.
4. Reduce heat to low and fold in mango chutney. Simmer for 3–4 minutes until the mixture is slightly sticky.
5. Serve the spiced beef in warmed tortillas, topped with a drizzle of yogurt and a sprinkle of cilantro.

The magic here? The chutney caramelizes into the beef, creating a glossy, sweet-heat glaze that clings to every bite.

Tip: For extra crunch, add quick-pickled red onions—just soak thin slices in lime juice and salt while the beef cooks.

Beef Keema Stuffed Parathas

These flaky, golden parathas hide a spiced beef keema filling that’s so flavorful, you’ll want to make a double batch!

Ingredients

• 2 cups whole wheat flour
• 1/2 tsp salt
• 3/4 cup water (plus extra for kneading)
• 1 tbsp ghee or oil (for dough)
• 1 tbsp ghee or oil (for cooking)
• 1/2 lb ground beef (85% lean)
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 1/2 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp garam masala
• 1/4 tsp red chili powder
• 2 tbsp cilantro, chopped
• Salt to taste

Instructions

1. Make the dough: In a bowl, mix 2 cups whole wheat flour, 1/2 tsp salt, and 1 tbsp ghee. Gradually add 3/4 cup water, kneading until smooth. Cover and rest for 20 minutes.
2. Cook the keema: Heat 1 tbsp ghee in a pan over medium. Add onion, garlic, and ginger; sauté 3 minutes until soft. Add ground beef, breaking it up. Stir in 1/2 tsp turmeric, 1 tsp cumin, 1 tsp coriander, 1/2 tsp garam masala, 1/4 tsp red chili powder, and salt. Cook 8–10 minutes until browned. Mix in cilantro and cool.
3. Assemble: Divide dough into 8 balls. Roll one into a 4″ circle, add 2 tbsp keema, seal edges, and gently roll into a 6″ paratha.
4. Cook: Heat a skillet over medium. Cook each paratha with a drizzle of ghee for 2 minutes per side, pressing lightly, until crisp and speckled.

The magic here? The layers stay flaky while the beef stays juicy—no dry fillings allowed! Serve with yogurt for the ultimate bite.

Tip: Freeze uncooked stuffed parathas between parchment paper for quick weekday lunches.

Indian Ground Beef and Coconut Stew

This fragrant, slightly spicy stew combines rich ground beef with creamy coconut milk—a cozy weeknight dinner that’s ready in under 30 minutes.

Ingredients

• 1 tbsp coconut oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 lb ground beef (80/20 blend)
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper (optional)
• 1 (14-oz) can full-fat coconut milk
• 1 tbsp lime juice
• 1/2 tsp salt
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp coconut oil in a deep skillet over medium. Add onion and cook 3 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.
2. Add ground beef, breaking it up with a spoon. Cook 5 minutes until browned. Stir in 1 tbsp ginger, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/2 tsp cayenne (if using).
3. Pour in coconut milk and simmer 10 minutes, stirring occasionally, until slightly thickened. Remove from heat; stir in 1 tbsp lime juice and 1/2 tsp salt.
4. Garnish with cilantro and serve over rice or with warm naan.

The magic here? Coconut milk mellows the spices while adding lush texture—no cream required.

Tip: For extra depth, toast whole cumin and coriander seeds, then grind them fresh.

Spicy Beef and Rice Casserole

This hearty casserole packs a punch with bold spices and melty cheese—comfort food with a kick!

Ingredients:

• 1 lb ground beef
• 1 cup uncooked long-grain white rice
• 1 (15 oz) can diced tomatoes, undrained
• 1 (4 oz) can diced green chiles
• 1 cup shredded cheddar cheese
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for extra heat)
• 1 1/2 cups beef broth
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large skillet over medium-high. Add onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds.
2. Add ground beef, breaking it up with a spoon, and cook until browned (5–6 minutes). Drain excess fat.
3. Stir in 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper (if using). Cook for 1 minute until fragrant.
4. Add rice, diced tomatoes, green chiles, and 1 1/2 cups beef broth. Season with salt and black pepper to taste. Bring to a simmer, then transfer to a greased 9×13-inch baking dish.
5. Cover tightly with foil and bake for 30 minutes. Uncover, top with 1 cup cheddar cheese, and bake for 10 more minutes until bubbly and golden.

The smoky spices and gooey cheese crust make this a weeknight winner—plus, it’s all cooked in one dish for easy cleanup!

Tip: For a crispier topping, broil for 2–3 minutes after baking (watch closely!).

Indian Beef Keema Pulao

This fragrant one-pot wonder combines spiced ground beef with fluffy basmati rice for a hearty meal that’s packed with flavor and ready in under an hour.

Ingredients:

• 1 cup basmati rice, rinsed and soaked for 20 minutes
• 1 lb ground beef (85% lean)
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1-inch ginger, grated
• 1 green chili, slit lengthwise (optional for heat)
• 1 large tomato, diced
• 1/2 cup frozen peas
• 2 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 1 bay leaf
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1 tsp salt
• 1 3/4 cups water
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 2 tbsp ghee in a deep skillet or Dutch oven over medium heat. Add 1 tsp cumin seeds and 1 bay leaf; sizzle for 30 seconds until fragrant.
2. Add onion and sauté for 4–5 minutes until soft. Stir in garlic, ginger, and green chili; cook for 1 minute.
3. Add ground beef, breaking it up with a spoon. Cook until browned, about 6 minutes. Stir in 1/2 tsp turmeric, 1 tsp coriander powder, and 1 tsp salt.
4. Mix in tomato and cook for 3 minutes until softened. Add drained rice and peas, tossing gently to coat.
5. Pour in 1 3/4 cups water, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes (no peeking!). Turn off heat; let sit for 10 minutes.
6. Fluff with a fork, sprinkle with 1/2 tsp garam masala and cilantro. Serve hot.

The magic here? The rice absorbs all the spiced beef juices, making every bite deeply savory. The peas add just the right pop of sweetness!

Tip: For extra richness, top with a fried egg or a dollop of yogurt.

Ground Beef and Cauliflower Curry

This hearty, spiced curry comes together in one skillet—packed with savory beef, tender cauliflower, and a rich coconut sauce that’s perfect for spooning over rice.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef (85% lean)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (14-oz) can diced tomatoes
• 1 (14-oz) can coconut milk
• 4 cups cauliflower florets (1 small head)
• 1 tsp salt
• 1/2 tsp sugar
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add ground beef and cook, breaking it up, until browned (5–6 minutes). Drain excess fat.
2. Add onion and sauté until soft (3–4 minutes). Stir in garlic, ginger, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using); cook 1 minute until fragrant.
3. Pour in diced tomatoes and coconut milk, scraping up any browned bits. Add cauliflower, 1 tsp salt, and 1/2 tsp sugar. Simmer uncovered, stirring occasionally, until cauliflower is tender (12–15 minutes).
4. Garnish with cilantro and serve warm.

The creamy coconut milk balances the warm spices beautifully, while the cauliflower soaks up all that flavor—making every bite satisfying. Tip: For extra depth, toast the curry powder in a dry pan for 30 seconds before adding it.

Indian-Style Beef Empanadas with Mint Chutney

These flaky, spiced empanadas pack a punch of flavor, thanks to fragrant curry spices and a cooling mint chutney for dipping—perfect for game day or a fun weeknight twist!

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 lb ground beef (85% lean)
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 cup frozen peas, thawed
• 1 package (14 oz) store-bought empanada dough discs (10 count)
• 1 egg, beaten (for egg wash)

For the Mint Chutney:

• 1 cup fresh mint leaves
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp sugar

Instructions

1. Cook the filling: Heat olive oil in a skillet over medium. Add onion and garlic; cook 3 minutes until soft. Add ground beef, breaking it apart, and cook until browned, 5–6 minutes. Stir in curry powder, cumin, turmeric, and salt; cook 1 minute. Fold in peas, then remove from heat.
2. Assemble: Preheat oven to 400°F. Place 2 tbsp filling onto each dough disc. Fold over, seal edges with a fork, and brush with egg wash. Place on a parchment-lined baking sheet.
3. Bake: Bake 20–22 minutes until golden and crisp.
4. Make chutney: While empanadas bake, blend mint, yogurt, lemon juice, salt, and sugar until smooth.

The contrast of the crispy crust and zesty chutney makes these handhelds irresistible—don’t be surprised if they disappear fast!

Tip: For extra flakiness, chill assembled empanadas 15 minutes before baking.

Conclusion

With 18 bold and flavorful Spicy Indian Ground Beef recipes, this roundup is your ticket to easy, exciting meals any night of the week! Whether you’re craving classic curries or creative twists, there’s something here to spice up your dinner routine. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share the love—pin this article for later!