Curry and mince beef are two words I would have never put together. I had a lot of mince beef left in the freezer and I really didn’t fancy making another spaghetti bolognese or chilli. Therefore I decided to try making a curry instead. I went to the ‘tinternet’ and I typed in mince beef curry. To be honest, I wasn’t thinking there was going to be many recipes but I was pleasantly surprised to find Keema.
A Keema is a curry that originated in Indian. Originally it would have been eaten on a special occasion or event within the Indian royal families. Nowadays it is included in weekly family menus and after a couple of attempts I have made my own version. Keema is traditionally made with mince or ground beef and peas. My husband Howard and son Ted aren’t the biggest pea fans so I made mine with green beans. Although if your families are pea fans then I have included them in the ingredients below. We all enjoyed this dish and I’m pleased I typed in mince beef curry.
Have you ever used mince beef in a curry and if so how was it? Did your family love it? Let me know in the comments below and please don’t forget to like and follow me.
- Mince beef x 500g
- Onion x 1
- Tomatoes x 4 (on the vine)
- Carrots x 2
- Mild, medium or hot chilli powder x 2 tsps
- Ground ginger x 1 inch piece
- Garlic cloves
- Ground Turmeric x 2 centimetre piece
- Ground sweet cinnamon x 1 tsp
- Beef stock or chicken stock x 200mls
- Salt and pepper to taste
- Kale x 2 large handfuls
- Fresh coriander x 1 large handful
- Green beans or peas x 2 large handfuls
- Oil for the pan
- Rice x 300g
- Peel and slice the carrots and the onion.
- Slice the tomatoes and cut the slices into quarters.
- Next peel the ginger and turmeric and grate it.
- Then peel the garlic and slice it.
- Chop the coriander and set these ingredients aside.
- Put a large pan onto a high heat and add oil to the base.
- Cover the base of the pan in the oil and leave it to heat up.
- Once the pan is heated add in the onion and fry until it becomes clear/see through.
- When the onion is soft and clear add in the mince beef and fry this until is becomes golden brown.
- Reduce the heat slightly and add a little water if the ingredients start to stick.
- Now add in the tomatoes and carrots and fry for a further 5 minutes or so.
- Pour in the beef or chicken stock.
- Bring to the boil and add in the peas or green beans.
- Then bring the pan to boil again and reduce reduce to a simmer.
- Add in the salt and pepper to your tastes.
- Leave the curry on the hob while you cook your rice.
- I like to cook brown rice and wash the rice through twice before I cook it.
- Then I put the washed rice into a pan.
- I add water that covers 2 centimetre above the top of the rice.
- Then I bring the water to the boil, turn the heat down to low and leave the rice to simmer.
- When all the water has boiled off the rice should be cooked.
- If it’s taking a little while turn the heat back up to a medium heat and stir with a spoon until all the water disappears.
- Turn the heat off on the hob.
- Add in the kale and coriander to the curry and stir these ingredients in until the kale wilts.
- Then serve and enjoy.
Simple Mince Beef Curry (Keema) was a big hit in our house. The plates of food I put on the table were cleaned by the end of the meal. Therefore I know when this happens it’s a great dish to serve to my family. This dish could be made in advance of a meal. You could make double and freeze it for another occasion. Plus it would make great leftover for a packed lunch or it can be eaten with pasta for an even quicker dish. However you decide to eat this dish, as always, please enjoy. xxx