Busy Mums Beef And Vegetable Keema Food

KEEMA WITH PEAS AND RICE

Steps:

• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Remove with a slotted spoon to a medium bowl. Discard the fat.
• Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Add the onion and ginger and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the tomatoes, garam masala and turmeric and cook, stirring, until the tomatoes are softened, about 1 minute; season with 1 teaspoon each salt and pepper. Return the meat to the skillet; stir in the yogurt and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium low and cook until the mixture is thick (similar to chili), about 12 minutes.
• Stir in the peas and cook until heated through, about 2 minutes. Season with salt and pepper.
• Divide the rice among bowls and top with the meat mixture. Top with yogurt and cilantro and serve with lime wedges.

KEEMA CURRY - EASY MINCE RECIPE {READY IN UNDER 30 MINUTES}

Steps:

• Heat the oil in a large non-stick frying pan and cook the onion and garlic over a low heat for 2 - 3 minutes.
• Add the mince and ginger and cook until browned (about 5 minutes).
• Then add the curry powder, sugar, tinned tomatoes PLUS half a can of water (so fill the empty tomato can halfway and splash it in).
• Cook for 20 minutes, stirring occasionally until thickened.
• Add the peas to heat through for a minute or two just before serving.

KEEMA ALOO (GROUND BEEF AND POTATOES)

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
• Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.
• Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.

IT'S A WHOLE MEAL KEEMA CURRY (BEEF, POTATOES AND VEG)

Steps:

• In a small bowl or coffee cup combine the turmeric, cinnamon, cumin, cardamom, ginger and chili powder.
• In a large frying pan, saute onion, pepper and garlic in the oil until the onion softens.
• Add the spice mix to the vegetable mixture in the frying pan and combine well.
• Add the ground beef, stirring well and often to incorporate the spice mix with the beef and brown thoroughly.
• Add the water and the tomato paste, again mixing well.
• Cook this at a low to medium simmer until most of the water has cooked off.
• Mix in the potatoes and the green beans, then the coconut milk (you may need to add a small amount of water to facilitate the mixing, but no more than 1/4 cup!).
• Simmer till everything is heated through, and serve.