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