Go Back
–+ servings
Keema in a stainless steel serving dish with Indian condiments
Print Recipe
No ratings yet

Keema

Keema is a fragrant, but not hot, curry using minced beef or lamb.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
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

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: