Quick Keema Beef 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.

QUICK KEEMA BEEF CURRY

Steps:

• Heat 2 tablespoons of oil in pan and fry mince to remove most of the fat, drain when complete and put to one side ready for the next stage. Heat remaining oil in a large pan.
• Add onions, garlic, ginger and salt and fry until golden.
• Add meat, tomatoes, garam masala, chilli powder, tomato puree, one carton of yogurt and some of the stock to make a dry mixture then simmer for about 1/2 hour or until meat is tender check regularly if mixture is getting to dry add more stock, try to aim for a moist curry not sloppy.
• When you are ready to serve mix in the rest of the yogurt and serve with rice and a sweet chutney.
• You may like some garlic bread or papadams with it also.
• A Favorite with some of my friends Alan.

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.

SOUTH ASIAN-STYLE GROUND BEEF (KEEMA)

Steps:

• Melt butter in a large wok or skillet over high heat; saute onions and garlic until onions are almost transparent, about 5 minutes.
• Combine curry powder, salt, turmeric, cayenne pepper, black pepper, ginger, and cinnamon in a bowl.
• Stir ground beef into onion mixture and cook, breaking beef into small crumbles, until beef is cooked through and browned, 5 to 7 minutes. Add curry mixture to ground beef mixture and stir well.
• Mix potatoes and tomatoes into ground beef mixture, reduce heat to medium, cover wok, and cook until potatoes are tender, about 20 minutes.

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.