QUICK KEEMA BEEF CURRY
Make and share this Quick Keema Beef Curry recipe from Food.com.
Provided by Alan1
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1370.7, Fat 137.3, SaturatedFat 53.6, Cholesterol 178.5, Sodium 679.7, Carbohydrate 16, Fiber 3.3, Sugar 10.4, Protein 19
INDIAN BEEF KEEMA WITH CARROTS & POTATOES
Keema is a traditional Asian dish made with mince - flavour it with spicy curry powder and pack in some carrots and potatoes for extra texture
Provided by Jennifer Joyce
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Heat 1 tsp of the oil in a large saucepan over a high heat. Add the mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Remove from the pan, discarding all the fat, and set aside.
- Heat the remaining oil and cook the onion, garlic and ginger with some seasoning for 8 mins until soft. Add the curry powder, potato and carrots, and cook for a few mins more. Stir in the tomato purée, 500ml water or vegetable stock, and the beef. Cook on a medium heat for 20 mins or until the potatoes are tender. Serve with basmati rice, fresh coriander, and mango or lime chutney.
Nutrition Facts : Calories 351 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 0.7 milligram of sodium
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- In a large, deep skillet, heat the oil. Add the ground meat and cook over high heat, stirring to break up the lumps, until no longer pink, about 5 minutes. Add the onion, ginger, garlic and curry powder and season with salt and pepper. Cook over high heat, stirring frequently, until the onion is softened, about 3 minutes. Add the potato, broth, coconut milk and the tomatoes and their juices and bring to a boil. Cook over moderate heat, stirring occasionally, until the potato is tender, about 15 minutes.
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