Shimla Mirch Keema (Spiced Minced Beef with Capsicum)
Tender spiced beef mince cooked down with onions and tomatoes, then finished with crisp-tender capsicum for a fresh, green bite. A quick weeknight dinner that goes well with hot rotis.
Published 29 Sep 2026
Ingredients
Equipment: Wide heavy-bottomed pan or karahi with a lid, wooden spoon, chopping board and knife
Method
Heat the oil in a wide pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onions and fry, stirring often, until deep golden brown at the edges. Lower the heat if they darken too fast.
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Add the mince and press out any lumps with the back of your spoon. Fry on medium-high heat until the meat is no longer pink and the liquid it releases has mostly evaporated.
Add the tomatoes, yogurt, salt, chilli powder, coriander, cumin and turmeric. Cook, stirring often, until the tomatoes break down and oil separates and shimmers at the edges of the masala.
Pour in the hot water, scrape up anything stuck to the base, then cover and simmer on low heat until the mince is completely tender and the sauce is thick.
Add the capsicum and green chillies, mix well and cook uncovered on medium heat, stirring now and then, until the capsicum is just tender but still holds its colour and a little bite.
Sprinkle over the garam masala and ginger matchsticks, stir once and switch off the heat. Cover and rest for 5 minutes, then scatter with fresh coriander.
Cooking tips
- Add the capsicum only at the end. Cooked from the start, it turns grey-green and soft and loses its fresh flavour.
- Use mince with a little fat, about 15 to 20 percent. Very lean mince turns dry and crumbly in this dish.
- Keep frying the masala until oil clearly separates. This step gives the keema its depth, so do not rush it.
- Cut the capsicum into even pieces so it cooks at the same rate.
Substitutions
- Beef mince: use lamb, mutton or chicken mince. Chicken mince needs only about 10 minutes of covered simmering.
- Yogurt: use an extra half tomato and a squeeze of lemon juice at the end.
- Green capsicum: mix in red or yellow capsicum for colour, though the flavour will be sweeter.
- Ginger-garlic paste: blend 4 garlic cloves with a 2 cm piece of ginger and a splash of water.
Serve with
"Serve hot with fresh rotis or naan, sliced raw onion, lemon wedges and a bowl of plain yogurt or raita. It also works well spooned into a paratha as a wrap."
Storage
Cool completely, then refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months, though the capsicum will be softer after thawing.
Reheating
Reheat in a pan over low heat with a splash of water, stirring until piping hot throughout (at least 74°C). Microwave in a covered dish for 2 to 3 minutes, stirring halfway.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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