Beef Or Quorn Keema Curry Recipes

KEEMA CURRY - EASY MINCE RECIPE {READY IN UNDER 30 MINUTES}

Steps:

• Heat the oil in a large non-stick frying pan and cook the onion and garlic over a low heat for 2 - 3 minutes.
• Add the mince and ginger and cook until browned (about 5 minutes).
• Then add the curry powder, sugar, tinned tomatoes PLUS half a can of water (so fill the empty tomato can halfway and splash it in).
• Cook for 20 minutes, stirring occasionally until thickened.
• Add the peas to heat through for a minute or two just before serving.

INDIAN BEEF KEEMA WITH CARROTS & POTATOES

Steps:

• Heat 1 tsp of the oil in a large saucepan over a high heat. Add the mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Remove from the pan, discarding all the fat, and set aside.
• Heat the remaining oil and cook the onion, garlic and ginger with some seasoning for 8 mins until soft. Add the curry powder, potato and carrots, and cook for a few mins more. Stir in the tomato purée, 500ml water or vegetable stock, and the beef. Cook on a medium heat for 20 mins or until the potatoes are tender. Serve with basmati rice, fresh coriander, and mango or lime chutney.

KHEEMA MATAR (BEEF AND PEA CURRY)

Steps:

• Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. Cook, stirring occasionally, until onion starts to soften, about 5 minutes.
• Pour tomatoes into the skillet; stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add beef; cook, stirring with a wooden spoon to break up the meat, until no longer pink, about 5 minutes.
• Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.