Ground Beef Curry Kima Curry Food

GROUND BEEF CURRY (BEEF KEEMA CURRY)

Steps:

• Heat oil in a pot over medium heat, add the onion, garlic, ginger and cook until soft.
• Add the spices and stir for a few seconds. Add the ground beef and cook until browned. Season lightly with salt and pepper.
• Add the tomatoes and stir. Pour the chicken stock and stir to combine. Cover with a lid and simmer for 10 minutes over med-low heat.
• Add the soy sauce and stir. Season more with salt and pepper if needed. Add the peas and simmer for 5 more minutes
• Lastly add the cilantro and serve with basmati rice or naan bread.

KEEMA CURRY RECIPE (GROUND BEEF CURRY)

Steps:

• Heat the oven to 425°F. Toss the potatoes with olive oil and spread onto a parchment lined baking sheet. Transfer the baking sheet to the oven and roast 25-30 minutes, flipping once halfway through, until tender and golden brown.
• Heat a dutch oven over medium high heat. Add the ground beef and onion and cook, stirring frequently to break up the beef into smaller pieces. Cook until the ground beef is no longer pink and the onion is translucent, 6-7 minutes.
• Add the ginger and garlic. Sautee, stirring constantly, for 1-2 minutes, until very fragrant.
• Add the salt, pepper, curry powder, garam masala, turmeric, and tomato paste. Stir until the the tomato paste is worked into the beef, and the spices are fragrant, about 2 minutes.
• Add the tomatoes and coconut milk and give everything a good stir. Bring the liquid to a boil, then reduce the heat to medium low. Simmer, stirring occasionally, until the curry thickens and the color turns a deep golden orange, about 10 minutes.
• Stir in the frozen baby peas and roasted potatoes. Simmer until the peas are warmed through, 2-3 minutes. Remove from heat and stir in the cilantro.
• Ladle into serving bowls over your base of choice (rice, naan or other, see post notes), sprinkle with lime juice and more fresh cilantro, and serve immediately.

GROUND BEEF CURRY (KIMA CURRY)

Steps:

• In a skillet, heat oil over medium high heat. Saute onion and beef until browned. Drain fat.
• Add in curry powder, garlic, ginger, and tomatoes and fry briefly.
• Stir in the rest of the ingredients. Turn down heat to medium and cook for 20 minutes to blend the flavors.
• Serve over rice or with Chapatis.

KHEEMA: INDIAN GROUND BEEF WITH PEAS

Steps:

• In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
• Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
• Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
• Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

KIMA

Steps:

• Melt butter in a skillet over medium heat. stir in onion and garlic; cook until onion is translucent, 3 to 5 minutes.
• Stir beef into onion mixture; cook until crumbly and no longer pink, 5 to 10 minutes. Drain excess fat from beef mixture.
• Stir tomatoes, peas, curry powder, salt, paprika, chili powder, and black pepper into beef mixture; cook until thickened, about 20 minutes. Garnish with coconut.

KHEEMA MATAR (BEEF AND PEA CURRY)

Steps:

• Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. Cook, stirring occasionally, until onion starts to soften, about 5 minutes.
• Pour tomatoes into the skillet; stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add beef; cook, stirring with a wooden spoon to break up the meat, until no longer pink, about 5 minutes.
• Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.

QUICK KEEMA BEEF CURRY

Steps:

• Heat 2 tablespoons of oil in pan and fry mince to remove most of the fat, drain when complete and put to one side ready for the next stage. Heat remaining oil in a large pan.
• Add onions, garlic, ginger and salt and fry until golden.
• Add meat, tomatoes, garam masala, chilli powder, tomato puree, one carton of yogurt and some of the stock to make a dry mixture then simmer for about 1/2 hour or until meat is tender check regularly if mixture is getting to dry add more stock, try to aim for a moist curry not sloppy.
• When you are ready to serve mix in the rest of the yogurt and serve with rice and a sweet chutney.
• You may like some garlic bread or papadams with it also.
• A Favorite with some of my friends Alan.