Indian Keema

indian keema
DifficultyBeginner

Keema, indian style minced meat packed full of flavour! Ideal served up with a pickle or two.

ShareTweetSaveShare
indian keema
Yields1 Serving
Prep 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
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!

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
Choose one of the the following
 1/2 cup India Joywala Chutney, to serve
 1/2 cup Lucknow Chutney, to serve

Directions

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!

Indian Keema

3 thoughts on “Indian Keema

  1. This post of yours is really a very great guide for me I tried making keema, in the same manner, you have made and my family really liked and enjoyed it.Thank you so much.

  2. Sounds great

    1. Give it a try Alan and let us know what you think to the final dish :0)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.