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