Keema Curry

Prep Time 5 minutes mins
Cook Time 20 minutes mins

Servings: 4 Servings Author Nicky Corbishley

Ingredients
- 500 g (1.1lb) minced deef (ground beef)*
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp ground cumin
- 2 tsp ghee (or neutral oil)
- 1 onion (diced)
- 3 cloves garlic (minced)
- 1 tsp minced ginger
- 1 tbsp tomato puree (paste in the US)
- 2 tbsp curry powder (see notes)
- 1 tsp garam masala
- 1 tsp ground coriander
- 400 g (14 oz) tinned chopped tomatoes
- 200 ml (7 fl oz) water
- 140 g (1 cup) frozen peas
Instructions
- Heat a large frying pan over a high heat.
- Fry the beef w/ salt, pepper and cumin, breaking up the larger chunks until its completely browned. ~5 minutes.
  - 500 g (1.1lb) minced deef
  - 1/2 tsp salt
  - 1/2 tsp black pepper
  - 1/2 tsp ground cumin
- Remove the cooked mince (keema) from the frying pan with a slotted spoon, leaving the oil behind and place in a bowl for later.
- Turn the heat down to medium and add in 1 tsp of the ghee (or oil) to the pan.
- Add the diced onion. Cook for 4-5 minutes, stirring occasionally, until the onion starts to soften.
  - 1 onion
- Add in garlic, ginger, tomato paste, curry powder, garam masala and ground coriander and fry for a minute stirring continuously until the spices start to release their fragrance.
  - 3 cloves garlic
  - 1 tsp minced ginger
  - 1 tbsp tomato paste
  - 2 tbsp curry powder
  - 1 tsp garam masala
  - 1 tsp ground coriander
- Next in goes the tinned tomatoes and water, stir everything together, and bring to a gentle simmer.
  - 400 g (14 oz) tinned chopped tomatoes
  - 200 ml (7 fl oz) water
- Add in the cooked mince (keema), stir again and allow to simmer for 5-6 minutes
- Now add in the frozen peas, stir again and cook for another 2 minutes to heat through the peas.
  - 140 g (1 cup) frozen peas
- Serve with some fresh corinader along with boiled rice, mango chutney and your favourite naan bread or chapati.
  - 2 tbsp fresh coriander (cilantro), boiled rice