Actually, keema is the only Indian beef recipe I've ever heard of, period (though about half the time I go with lamb intead). As opposed to whole pieces of meat, ground meat really allows garam masala to penetrate in, resulting in an extremely flavorful dish. When I make it for friends, I call it "keema-it's-like-Indian-chili-but-better." When I'm home, I ask my mom to make it because her version, even blindfolded with one hand tied behind her back, is still way better than mine. 

Once you've added the meat, keep it over low heat and don't overcook or it will end up tough since it's dry like a stir-fry instead of a braise like chili.