How to Make Tasty Keema curry

Keema curry. Find Amazing Deals On Keema Curry. Put some heat into your midweek meals. Serve simply with rice and yogurt, or freeze for another day.

Just make a batch then have some with naan or other Indian breads, rice, or other Indian dishes on the side such as saag aloo. Not every curry requires long, slow simmering. This keema (minced) curry is made with ground beef, which is deeply flavorful and cooks quickly. You can have Keema curry using 17 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Keema curry

1. You need 180 g of minced beef or 180g Quorn mince.
2. You need 1 tin of chopped tomatoes.
3. Prepare 2 cloves of garlic, crushed.
4. It's 1 of medium brown onion, chopped.
5. It's 1 of medium potato, in 1cm cubes.
6. Prepare 1 of carrot, cubed.
7. You need 1 tsp of ground cumin.
8. It's 1 tsp of ginger.
9. Prepare 1 tsp of ground coriander.
10. You need 1 tsp of ground cloves.
11. You need 1 tsp of turmeric.
12. It's 1 tsp of garam masala.
13. Prepare 1 tsp of dried chili.
14. Prepare 5 of small curry leaves.
15. It's of Evoo.
16. Prepare 1 of beef oxo cube (it's vegetarian).
17. Prepare 1/2 bunch of fresh coriander.

Often served with pitta breads or with pilau. Keema is an Indian ground beef or lamb curry recipe simmered with peas, potatoes, tomatoes, coconut milk, and spices. "Keema" translates to minced meat (aka ground meat) and the traditional variations are prepared with either peas (keema matar) or potatoes (keema aloo) or in the case of this particular recipe, both. My take on Keema Curry is an adaptation of this. Indian Lamb Keema Curry - Keema Curry This Indian Lamb Keema Curry or as everyone at home calls it Best Indian Lamb Keema Curry is what our weekend brunches are all about!!!

Keema curry step by step

1. Heat oil, fry off onion, garlic and beef/quorn to soften onions (5 mins), crumbling in stock cube as you stir. Add more oil if using Quorn or TVP..
2. Meanwhile, add potatoes and carrots to a shallow pan of water and simmer for 5 mins to soften.
3. Add all the spices to the frying pan and stir in. Season. 2 minutes. Meanwhile drain the potatoes and carrots, reserving the water..
4. Add the tomatoes to the frypan, stir in, then add the potatoes and carrots. Add the vegetable water as needed to give a loose sauce. Put the lid on and keep on a low heat for 15 minutes..
5. Chop the coriander stalks and add to the curry. Stir in. Chop the leaves. If you like a wetter curry, add more water for the last 2 minutes. Serve up in bowls and garnish with the coriander leaves. Serve with buttered fresh bread to mop the bowl!.

It's spicy, the meat is perfectly cooked to an almost 'Melt in your mouth' texture and the curry is light…almost resembling a texture of warm stew. Keema recipe - Learn how to make mutton keema curry with video and step by step photos. Keema or qeema is minced meat that is popular in the Indian subcontinent and is used to prepare various dishes like curry, keema matar, keema paratha, keema samosa and kheema pav. Similar to most other mutton recipes even keema is prepared in so many ways across India with green peas, with methi leaves. Whizz together the ingredients for the paste in a blender or food processor - add a splash of water if you need.