We love a good curry and this keema curry is ready in under 30 minutes! Using minced beef for a relatively inexpensive curry that has a hearty meaty, flavour. It has subtle sweet pops from the peas that complement the aromatic spices beautifully and a heat level you can adapt to suit everyones tastes.

This minced beef curry is sure to be a winner with the family!

The translation of Keema means 'minced meat or ground meat'.

A traditional Indian keema curry in India would be made with minced lamb or mutton. In quite a few British Indian restaurants you'll find it using minced beef and that's what I like to use.

Free printable recipe is available on our site: https://www.kitchensanctuary.com/easy...

Ingredients:
▢500 g (1.1lb) minced deef - (ground beef)*
▢½ tsp salt
▢½ tsp ground black pepper
▢½ tsp ground cumin
▢2 tsp ghee - (or neautral oil)
▢1 onion - (diced)
▢3 cloves garlic - (minced)
▢1 tsp minced ginger
▢1 tbsp tomato puree (paste in the US)
▢2 tbsp curry powder - (see notes)
▢1 tsp garam masala
▢1 tsp ground coriander
▢400 g (14 oz) tinned chopped tomatoes
▢200 ml (7 fl oz) water
▢140 g (1 cup) frozen peas

To Serve
▢2 tbsp fresh coriander (cilantro) - (chopped)
▢boiled rice

INSTRUCTIONS

1. Heat a large frying pan over a high heat.

2. Fry the minced beef in the frying pan along with the salt, pepper and cumin, breaking up the larger chunks of the mince until its completely browned all over. This should take about 5 minutes.

3. Remove the cooked mince (keema) from the frying pan with a slotted spoon, leaving the oil behind and place in a bowl for later.

4. Turn the heat down to medium and add in 1 tsp of the ghee (or oil) to the pan.

5. Add the diced onion to the frying pan. Cook for 4-5 minutes, stirring occasionally, until the onion starts to soften.

6. Add in the minced garlic, minced ginger, tomato puree, curry powder, garam masala and ground coriander to the pan and fry for a minute stirring continuously until the spices start to release their fragrance.

7. Next in goes the tinned tomatoes and water, stir everything together, and bring to a gentle simmer.

8. Add in the cooked mince (keema), stir again and allow to simmer for 5-6 minutes.

9. Now add in the frozen peas, stir again and cook for another 2 minutes to heat through the peas.

10. Serve with some fresh corinader along with boiled rice, mango chutney and your favourite naan bread or chapati.

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