Keema Curry Raita Recipes

KEEMA CURRY & RAITA

Keema curry & raita image

This curry uses lean beef mince and is lightly spiced- it makes a nutritious, hearty and iron-rich supper

Provided by Good Food team

Time 45m

Number Of Ingredients 14

Ingredients

1 onion , chopped
400g lean minced beef
340g frozen peas
handful fresh coriander , chopped
brown rice , to serve (optional)
1 green chilli , deseeded and chopped
2 garlic cloves , chopped
thumb-sized piece ginger , chopped
½ tsp turmeric
½ tsp ground coriander
1 tbsp korma curry powder
200g fat-free natural yogurt
100g cucumber , peeled, deseeded and diced
handful fresh mint chopped

Steps:

Whizz together the ingredients for the paste in a blender or food processor - add a splash of water if you need.
Cook the onion in a splash of water for about 5 mins until softened. Stir in the mince and cook for another 5 mins to brown. Add the paste, cook for 1 min, then pour in 100ml water. Bring to the boil and simmer for 10 mins. Add the peas then simmer for a further 5 mins.
Meanwhile, mix together the raita ingredients and season to taste. When the mince is cooked, season and stir through the fresh coriander. Serve with the raita and brown rice, if you like.

Nutrition Facts : Calories 289 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 0.39 milligram of sodium

KEEMA (INDIAN-STYLE GROUND MEAT)

Keema (Indian-Style Ground Meat) image

Serve over rice or noodles for a quick, flavorful meal. This recipe may be modified by adding peas (mattar), potatoes, or any other vegetable you like. It can also be used as a samosa or pastry filling.

Provided by ajr

Categories World Cuisine Recipes Asian Indian

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 ½ pounds ground lamb
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons garam masala
1 teaspoon salt
4 teaspoons tomato paste
¾ cup beef broth

Steps:

In a large heavy skillet over medium heat, cook ground lamb until evenly brown. While cooking, break apart with a wooden spoon until crumbled. Transfer cooked lamb to a bowl, and drain off all but 1 tablespoon fat. Saute onion until soft and translucent, about 5 minutes. Stir in garlic, and saute 1 minute. Stir in garam masala and salt, and cook 1 minute. Return the browned lamb to the pan, and stir in tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is fully cooked through, and liquid has evaporated.

Nutrition Facts : Calories 513 calories, Carbohydrate 6.4 g, Cholesterol 124.3 mg, Fat 40.7 g, Fiber 1.8 g, Protein 29.6 g, SaturatedFat 17.6 g, Sodium 884.6 mg, Sugar 2 g

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