Kheema Curry Recipes

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KHEEMA CURRY



Kheema Curry image

From our local tv guide and it's feature of 7 Recipes in 7 Days by Margaret Johnson. Times are estimate. It was also suggested you could substitute lamb mince for the beef and that would give you a slightly richer flavour.

Provided by ImPat

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 onion (chopped)
1 tablespoon ginger (chopped)
1 tablespoon garlic (minced)
2 chilies (red, sliced or to your taste)
2 tablespoons vegetable oil
750 g lean ground beef (lean ground beef)
1 tablespoon curry powder (mild)
2 tablespoons curry paste (mild)
1 cup tomatoes, sugo (or 2 ripe tomatoes chopped)
1 cup stock (or water)
freshly ground salt
fresh ground pepper
1 cup frozen peas
steamed rice (to serve)
coriander sprig (cilantro sprigs to serve)

Steps:

  • Place the onion, ginger, garlic, chillies and oil into a hot heavy based pan and cook over a moderate heat until the onion is cooked but not coloured.
  • Turn the heat to high and add the mince and over about 5 minutes break up the clumps and cook until the meat has taken on some colour (You don't want to do this too fast or you will drop the temperature of the pan the meat will stew).
  • Add the tomato sugo (or chopped tomatoes) and stock and season well.
  • Drop the heat and simmer for about 10 minutes or until the liquid has reduced to a sauce consistency and then add the peas and cook for 3 minutes longer.
  • Serve with steamed rice and garnish with coriander sprigs/cilantro sprigs.

Nutrition Facts : Calories 466.8, Fat 26.6, SaturatedFat 8.7, Cholesterol 121.9, Sodium 168, Carbohydrate 15.4, Fiber 4.7, Sugar 5.4, Protein 41.2

KHEEMA MATAR (BEEF AND PEA CURRY)



Kheema Matar (Beef and Pea Curry) image

An easy and delicious curry dish with aromatic spices to warm you up from the inside out. Serve warm with rice or a side of naan bread.

Provided by This One Woman

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 4

Number Of Ingredients 16

2 tablespoons ghee (clarified butter)
1 teaspoon cumin seeds
1 onion, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon curry powder
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and grated
2 bay leaves
1 (16 ounce) can diced tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon salt
1 pound ground beef
2 cups frozen peas

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.

Nutrition Facts : Calories 373.9 calories, Carbohydrate 20.9 g, Cholesterol 85.2 mg, Fat 20.9 g, Fiber 6.4 g, Protein 25.1 g, SaturatedFat 9.4 g, Sodium 643.7 mg, Sugar 8.4 g

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Top Asked Questions

Is there any gravy in Keema Curry?
We do prefer moist keema curry that does not have gravy. However you can adjust the consistency by adding more water while cooking if you like to have thin gravy. Keema is usually served with plain rice, Paratha or roti, chapati, naan or phulka. Sliced onions, cucumbers, carrots and lemon wedges will compliment the meal. 1.
What is the best way to prepare Soya Keema Curry?
Today’s soya keema curry recipe can be very well be prepared with either soya chunks or with soya granules or minced soya chunks / granules (ground). This is one of the tastiest soya keema I have ever tasted. It tastes best when prepared with ground soya meat and good with soya chunks too.
How long can you freeze Keema Curry?
Serve the Keema Curry over steamed rice and top with a fried egg, if you like. Keep in the airtight container for up to 2-3 days. This recipe freezes well, so make a large portion, divide it up, and freeze for up to a month.
How to make Kema Curry?
Add turmeric powder, red chilli powder, mix well and cook the keema for few minutes until oil leaves the sides. Add the chopped tomatoes, mix well and cook until tomatoes get soft, pulpy and they should get completely mixed with the keema curry.

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