Name: Indian Keema
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 Tbsp Vegetable Oil; 500g Lean Minced Beef; 1 Onion, finely chopped; 3 cloves Garlic, finely chopped; 2 tsp Ginger, finley grated; 1 Tbsp Madras Curry Powder; 2 Large Potatoes, chopped into 1 inch pieces; 3 Carrots, chopped into 1 inch pieces; 1 Tbsp Tomato Purée; 400ml Vegetable Stock; 1/2 tsp Maldon Sea Salt; 1/2 cup India Joywala Chutney, to serve; 1/2 cup Lucknow Chutney, to serve

Yields1 Serving

DifficultyBeginnerPrep Time5 minsCook Time40 minsTotal Time45 mins

Ingredients

Method

1 Tbsp Vegetable Oil

500g Lean Minced Beef

1 Onion, finely chopped

3 cloves Garlic, finely chopped

2 tsp Ginger, finley grated

1 Tbsp Madras Curry Powder

2 Large Potatoes, chopped into 1 inch pieces

3 Carrots, chopped into 1 inch pieces

1 Tbsp Tomato Purée

400ml Vegetable Stock

1/2 tsp Maldon Sea Salt

Choose one of the the following

1/2 cup India Joywala Chutney, to serve

1/2 cup Lucknow Chutney, to serve

Heat the oil in a large pan.

Add the minced beef, cook until browned and break up and large chunks using a whisk or wooden spoon. Remove the meat, set aside in a clean bowl and discard any fat in the pan, wipe out the pan with kitchen paper.

Heat the pan again with another 1 tsp oil. Fry the onion, garlic and ginger for approximately 6 Minutes.

Add the curry powder, potato, carrots and cook for a further 3 Minutes.

Stir in the tomato purée, vegetable stock and add the minced beef back to the pan.

Cook on a medium heat for 20 Minutes until the potatoes are tender.

Serve up with your favourite prices spices pickle, or perhaps both! Nice with rice and naan too!