Indian Keema
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
1
Heat the oil in a large pan.
2
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.
3
Heat the pan again with another 1 tsp oil. Fry the onion, garlic and ginger for approximately 6 Minutes.
4
Add the curry powder, potato, carrots and cook for a further 3 Minutes.
5
Stir in the tomato purée, vegetable stock and add the minced beef back to the pan.
6
Cook on a medium heat for 20 Minutes until the potatoes are tender.
7
Serve up with your favourite prices spices pickle, or perhaps both! Nice with rice and naan too!