Indian Keema

indian keema
00Yields1 Serving
DifficultyBeginnerPrep Time5 minsCook Time40 minsTotal Time45 mins



 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!