Busy Mums Beef And Vegetable Keema Recipes

KEEMA WITH PEAS AND RICE

Steps:

• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Remove with a slotted spoon to a medium bowl. Discard the fat.
• Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Add the onion and ginger and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the tomatoes, garam masala and turmeric and cook, stirring, until the tomatoes are softened, about 1 minute; season with 1 teaspoon each salt and pepper. Return the meat to the skillet; stir in the yogurt and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium low and cook until the mixture is thick (similar to chili), about 12 minutes.
• Stir in the peas and cook until heated through, about 2 minutes. Season with salt and pepper.
• Divide the rice among bowls and top with the meat mixture. Top with yogurt and cilantro and serve with lime wedges.

IT'S A WHOLE MEAL KEEMA CURRY (BEEF, POTATOES AND VEG)

Steps:

• In a small bowl or coffee cup combine the turmeric, cinnamon, cumin, cardamom, ginger and chili powder.
• In a large frying pan, saute onion, pepper and garlic in the oil until the onion softens.
• Add the spice mix to the vegetable mixture in the frying pan and combine well.
• Add the ground beef, stirring well and often to incorporate the spice mix with the beef and brown thoroughly.
• Add the water and the tomato paste, again mixing well.
• Cook this at a low to medium simmer until most of the water has cooked off.
• Mix in the potatoes and the green beans, then the coconut milk (you may need to add a small amount of water to facilitate the mixing, but no more than 1/4 cup!).
• Simmer till everything is heated through, and serve.

BUSY MUM'S BEEF AND VEGETABLE KEEMA

Steps:

• Heat the oil in a saucepan and fry the onion for 2 - 3 minutes, without browning. Add the garlic, curry paste and cumin and stir-fry until fragrant.
• Add the mince and stir-fry until the meat has a crumbly appearance and is no longer red.
• Add the tomato, bay leaf, soy sauce, carrots, butternut, celery and chick peas. Place the lid on the saucepan and simmer for about 20 minutes, until the carrots and butternut are soft.
• Add the corn and peas and reheat to simmering point.
• Remove from the heat. Add salt and pepper and check the taste; add more if needed.
• Serve on couscous or rice, topped with the fresh herbs.