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    Keema

    Keema is an easy, fragrant, but not hot, curry using minced beef or lamb. Ideal for making double quantities and freezing.

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    Keema in a stainless steel serving dish with Indian condiments
    Keema

    Dinner from your freezer and store cupboard

    Some days, when I haven't planned what to cook, I take a pack of mince out of the freezer and see what else I have in the house. Keema is one of those recipes that I can usually make out of the freezer, fridge and store cupboard, which is a real relief on hectic days.

    Key ingredients in Keema

    From the Freezer

    Mince - Packs of 500g will serve 4 people. Defrost by putting the sealed bag or tray in a sink of hot (but not boiling) water

    Peas - Although I'm not that bothered about eating peas, they are brilliant in lots of dishes, from Macaroni Cheese & Ham to Risotto to Rice Salad

    Chillis - If you don't use all the chillis in a pack, wash, dry and freeze on a tray, then seal in a plastic bag or box until you need them

    Chopped onion - If you can find an hour one weekend afternoon, it's worth preparing kilos of onions and chopping and slicing in the food processor for freezing

    Minced garlic and ginger - Same as the onions

    From the fridge

    Onions - Always a good idea to have in the fridge. If you don't use them quickly enough, chop and freeze

    Garlic, ginger, chillis - If you have any of these and aren't planning to use them soon, freeze the chillis and mince the garlic and ginger before freezing
    You could also buy any of these in jars or tubes, which are easy to use

    Natural yoghurt/cream/creme fraiche - If you don't have any of these, just leave it out of the recipe

    From the Store Cupboard

    Tins of tomatoes - An absolute staple. For ease of use, buy chopped tomatoes. Cheap ones are a false economy as they're often very watery. My favourite brand at the moment is Suma Organic Chopped Tomatoes which I buy in bulk from Amazon.

    Spices - You don't need a lot of spices in your cupboard, but one I do recommend is Garam Masala, which is fragrant, but not hot. You can make your own (recipe here). If you keep chilli powder as well you can easily make a curry. I also keep Turmeric in the cupboard, because I do use it on its own.

    Secrets of Success

    Watch the liquid to avoid a watery curry

    Keema is so easy that it's almost fool-proof. That said, what would spoil it for me is if it were too watery. That can happen if your tomatoes have a lot of liquid in them. If so, just add less water.

    If you find it's too liquid anyway, just turn the heat up and let it boil away with the lid off for a few minutes. Stir occasionally to make sure it doesn't stick.

    Prepare ahead

    • If you have planned your meals in advance, you can prepare the onion/ginger/chilli/garlic mix ahead of time and keep in the fridge or freezer. Again, it's a good thing to make in bulk and freeze as it's the basis of other curries.
    • Of course, you would then defrost the mince overnight instead of relying on hot water!

    All told, Keema is a very useful dish to have in your repertoire. It's spicy, not hot and would suit anyone who doesn't like a hot curry.

    Helpful Tools

    Joseph Garlic Peeler – I know, it sounds so unnecessary, and to be honest it is for this recipe. Except that it makes peeling garlic so easy and your hands don't get smelly. Just chop the ends off the garlic cloves, unwrap the silicone tube and pop them inside. When it's re-curled you rub the garlic and when you open it up the skin and garlic are separated - like magic!

    If you like this…

    …Why don’t you try:

    Easy Chicken Curry in a white dish

    Easy Chicken Curry

    Easy Chicken Curry - a quick, tasty supper using cooked chicke. Supplement with a tin of lentils if needed.
    3 Easy Indian accompaniments - Raita, Banana Sambal, Onion & Tomato Salad.

    3 Easy Indian Condiments

    Three quick and easy Indian condiments to make Curry Night special: Cucumber Raita, Onion and Tomato Salad, Banana Sambal.
    One-pot mince and pasta in a white bowl

    One-pot Mince and Pasta

    Most of the ingredients for this are in your store cupboard. Just add mince and onions for quick and easy mince and pasta - all cooked in one saucepan.

    Recipe

    Keema in a stainless steel serving dish with Indian condiments
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    Keema

    Keema is a fragrant, but not hot, curry using minced beef or lamb.
    Prep Time20 minutes mins
    Cook Time30 minutes mins
    Total Time50 minutes mins
    Course: Dinner
    Cuisine: Indian
    Servings: 4 servings
    Author: Susie@Everyday Cooks

    Ingredients

    • 1 large onion, 250g
    • 2 cloves garlic
    • 3 cm fresh ginger, or 2 teaspoons (10ml) from a jar
    • 1 large green chilli
    • 3 tablespoons oil, 45ml
    • 1 teaspoon dried turmeric, 5ml
    • 2 tablespoons garam masala, level tablespoon - 30ml
    • 500 g beef or lamb mince
    • 1 x 400g can chopped tomatoes
    • 100 ml hot water
    • 200 g frozen peas
    • Salt
    • Pepper
    • 2 tablespoons natural yoghurt or double cream, 30ml
    Prevent your screen from going dark

    Equipment

    Large frying pan with lid

    Instructions

    Preparation:

    • Peel the onion and quarter. Peel the garlic
      1 large onion,, 3 cm fresh ginger,
    • Peel the ginger by pulling the tip of a teaspoon down the length of the piece of ginger
      3 cm fresh ginger,
    • Cut the stalk off the chilli and cut the chilli in half lengthwise. Remove the seeds and membrane by pulling the tip of a teaspoon along the length of the cut chilli
      1 large green chilli

    For the Keema:

    • Put the onion, garlic, ginger and chillies in a food processor and blitz until chopped to a fine paste
    • Heat the oil in a large frying pan on a MEDIUM-HIGH heat and fry the mixture until it becomes fragrant and lightly browns
      About 8-10 minutes
      1 large onion,, 2 cloves garlic, 3 cm fresh ginger,, 3 tablespoons oil,, 1 large green chilli
    • Add the turmeric and garam masala and stir into the onion mixture until it is completely amalgamated.
      Turn the heat down slightly. Add the mince and fry until it begins to brown, stirring and chopping to break up any lumps
      About 3-4 minutes
      1 teaspoon dried turmeric,, 2 tablespoons garam masala,
    • Stir in the tomatoes thoroughly, then the water, bring to a simmer and cook for 1 minute. Simmer the mixture over a LOW heat for 20-25 minutes until cooked
      1 x 400g can chopped tomatoes
    • Add the frozen peas and cook for 5 minutes.
      If there is too much liquid, turn the heat to HIGH at this point to boil it off. Keep stirring and watching
      200 g frozen peas
    • Add salt to taste and a good grind of black pepper. Stir in the yoghurt or cream. Serve with naan bread or poppadums, chutney and Indian condiments.
      Salt, Pepper

    Notes

    Everyday Cooks Tips:
    • To speed up preparation use previously prepared, frozen onions, garlic and ginger
    • Make double quantities and freeze in portions for another day.

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    Reader Interactions

    Comments

    1. Susie Collings says

      April 07, 2020 at 4:16 pm

      Hi Kathryn, Yes, Keema freezes well. You can defrost it first, e.g. overnight in the fridge, and heat in a saucepan or the microwave, or heat straight from frozen - although that is easiest in the microwave.
      You always want to heat until steaming hot all the way through, which means that every part has steam coming out - so stir the Keema. The UK Food Standards Agency has useful information. Cheers - Susie

      Reply
    2. Kathryn says

      April 06, 2020 at 11:53 pm

      Can you freeze leftover Keema? How to reheat? Does the flavor change?

      Reply

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    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

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    Keema in a stainless steel serving dish with Indian condiments
    Keema in a stainless steel serving dish with Indian condiments

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