Easy Keema Curry (Minced Beef Curry) thats ready in 30 minutes!
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- Опубликовано: 11 фев 2024
- We love a good curry and this keema curry is ready in under 30 minutes! Using minced beef for a relatively inexpensive curry that has a hearty meaty, flavour. It has subtle sweet pops from the peas that complement the aromatic spices beautifully and a heat level you can adapt to suit everyones tastes.
This minced beef curry is sure to be a winner with the family!
The translation of Keema means 'minced meat or ground meat'.
A traditional Indian keema curry in India would be made with minced lamb or mutton. In quite a few British Indian restaurants you'll find it using minced beef and that's what I like to use.
Free printable recipe is available on our site: www.kitchensanctuary.com/easy...
Ingredients:
▢500 g (1.1lb) minced deef - (ground beef)*
▢½ tsp salt
▢½ tsp ground black pepper
▢½ tsp ground cumin
▢2 tsp ghee - (or neautral oil)
▢1 onion - (diced)
▢3 cloves garlic - (minced)
▢1 tsp minced ginger
▢1 tbsp tomato puree (paste in the US)
▢2 tbsp curry powder - (see notes)
▢1 tsp garam masala
▢1 tsp ground coriander
▢400 g (14 oz) tinned chopped tomatoes
▢200 ml (7 fl oz) water
▢140 g (1 cup) frozen peas
To Serve
▢2 tbsp fresh coriander (cilantro) - (chopped)
▢boiled rice
INSTRUCTIONS
1. Heat a large frying pan over a high heat.
2. Fry the minced beef in the frying pan along with the salt, pepper and cumin, breaking up the larger chunks of the mince until its completely browned all over. This should take about 5 minutes.
3. Remove the cooked mince (keema) from the frying pan with a slotted spoon, leaving the oil behind and place in a bowl for later.
4. Turn the heat down to medium and add in 1 tsp of the ghee (or oil) to the pan.
5. Add the diced onion to the frying pan. Cook for 4-5 minutes, stirring occasionally, until the onion starts to soften.
6. Add in the minced garlic, minced ginger, tomato puree, curry powder, garam masala and ground coriander to the pan and fry for a minute stirring continuously until the spices start to release their fragrance.
7. Next in goes the tinned tomatoes and water, stir everything together, and bring to a gentle simmer.
8. Add in the cooked mince (keema), stir again and allow to simmer for 5-6 minutes.
9. Now add in the frozen peas, stir again and cook for another 2 minutes to heat through the peas.
10. Serve with some fresh corinader along with boiled rice, mango chutney and your favourite naan bread or chapati.
#CookingShow #Recipe #curryrecipe 
Хобби
With peas this is keema matar add potatoes which add to texture it’s keema aloo matar my fav curry ever 😋😋
Great idea, Love potatoes either in or with a curry 👍
I'm making this tomorrow, and I shall add cooked potatoes..... can't wait.
Keema Matar is my absolute number one comfort food. So easy to make, so satisfying to eat.
My wife fixed this for me last night.It was the best.I cant wait for leftovers tonight.
Hi Nicki. Cos of gram masla and tomato purée. Found it a bit of a vinegar taste. So added a tbs mango chutney and a tbs of yogurt. Was lovely. Also added a half teaspoon of chilli flakes for a bit of a kick. ❤❤❤❤
Made this tonight, adding some new potatoes in as well. Absolutely lovely! Thanks for the vlog!
Can’t wait to try this - looks simple, cheap and delicious!
This is fantastic.Made it a few times. Thanks.
Yay! just what i was looking for. cheers
I love keema curry thanks for the recipe I’m definitely making this ❤
Oh my word Nicky. I love curry and this one looks delicious. Thank you
I know I will love this recipe. Thanks 😊
I am very much looking forward to making this curry. So far, everything we make from your recipes turns out very well. My husband and I enjoy cooking and use your recipes very often.
This is just what we need! ❤ thanks Nikki and Chris
Ok this is one to watch😁
Yay thank you 😋
Just made it with potatoes and added some Kashmiri spices. Happy!
Yammy and healthy as well.
Thanks 👍
I must try this looks lovely
Wow Nicky / Chris ..I made this today but I added diced new potatoes also…it was so delicious…will make again for sure ..thank you 👍🇬🇧
Hi Nicky, compliments to Chris as I have just made this for a quick tea and must admit it was delicious, added a bit of chilli as well as we like a bit of heat
Thank you (and Chris)
I love anything curry and this looks absolutely fantastic chef 😊😊😊😊 thank you so much dear friend for sharing your wonderful recipe 👌 😊😊
❤Annie
I LOVE keema nan bread. That and just any curry to dip in is just amazing. Kudos to Chris, that recipe looks great.
Tasty and its so delicious recipe..
Thanku superb as always I have both books. Excellent. 🙋♀️
❤Looks good❤❤😊
You made one of the best dishes 👌🏻♥️
Just made this, such a good dish ☺️
Looks beautiful 👏👏👏
😋 bravissima ottima idea mi piace 👍🇮🇹❤
Looks delicious 😋
Try Keema with green bell papers no peas its soooo good! ❤😊
Yummy ❤❤❤❤
Very nice ❤
Hello Nikki, you are very blessed.
Hi Nikki ,will this amount serve 4? lovely recipe thanks x
🤩🤩🤩🤩🤩
❤
Hi I can't find the recipe or what ingredients I need for this dish help Mike
I always find it ironic that British Chefs describe measurements in both British and American units, but very rarely do American Chefs describe British units.
Nikki could you use ground pork?
Who eats the finished dishes? Can i please be your taster???!
I do
There is no way that this is not delicious.
No curry powder please.. use garam masala instead
Traditionally you would use Lamb mince not Beef.
What positive does this comment add to a video not being advertised as a Traditional recipe??????
That’s true a traditional Indian Keema would be lamb or mutton. Quite a few British Indian restaurants use Minced beef and that’s what I went for this time. Each to their own though.
Beef is a bit cheaper, I have used both.@@Kitchensanctuary
Hi Nicky. My apologies for that comment. I just don't understand why people have to post unnecessary detrimental comments. You are brilliant. Don't stop doing what you do. Mark x
@@piggybakkersNormally I'd agree with you. The amount of asinine comments can be a bit much. However, it is a statement of fact and does not have to be positive to add value.
If it’s beef, it’s not keema….
Why take the mince out when the juices will still be there if you keep the mince in? Also why use curry powder which is so variable in ingredients when you could add cumin instead. The garamasala will contain a host of other spices so curry powder not necessary and lead to a lack of reproducibility. Dried fenegreek leaves during the cooking adds character
Not a proper Keema without potatoes in it.
You clearly don't know what you're talking about
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