More often than not, lamb, mutton, or goat meat is used to make kheema (minced or ground meat) curries. In many non-Hindu households, beef is also an option. In this country, I have found the quality of beef to be quite high (especially the beef from grass-fed cows). Lean ground meat makes for a lower-fat curry without compromising on its succulence. Serve it with a basket of store-bought or homemade rotis.