BEEF KEEMA CURRY (INDIAN GROUND BEEF)
Quick and easy to cook, with layers of flavor, and cheap, beef keema curry can be made with any ground meat you love, or with firm tofu crumbles for a vegetarian spin. Dishes for keema are on top of rice, it fills samosas, tops a pizza, and much more!
Provided by Alonna
Categories Main Course
Time 40m
Number Of Ingredients 18
Steps:
- Gather your ingredients, mix the Spice Mix together if using, and place a small container of water by your stovetop.
- In a skillet over medium heat, heat the oil. Add in the onions and 1/2 teaspoon of salt. Cook until the onion is golden brown, stirring frequently. About 8 to 12 minutes.
- Add the ginger garlic paste and minced green chili. Cook for one minute or until the paste no longer smells raw. Stir frequently and add a bit of water if the mixture is sticking to the bottom of the pan.
- Sprinkle in the ground spices and Kashmiri chili powder. Stir for another minute, adding a tablespoon of water as needed to prevent sticking.
- Add the ground beef and sprinkle with 1/2 tsp of salt. Break it up with the back of a spoon. Cook until the meat is no longer pink, about 8 minutes. Mix the tomato paste with 1/ 4 cup of water and stir into the meat.
- Turn the heat up to high and add the potatoes now if using. When the sauce is boiling, cover and turn the heat to low, or the setting that allows for a gentle simmer.
- Cook for 15 to 20 minutes, or if using potatoes, until they are tender. You are typically looking for a dry curry; simmer for a few more minutes uncovered until the desired consistency. If you are topping rice with the keema or as an Indianish Sloppy Joes, leave some liquid. If stuffing samosa, or topping pizza you will want a fairly dry mixture.
- If using peas: Over low heat stir in fresh or frozen peas and allow them to cook through. This will take just a few minutes.
- Taste for enough acid, heat, and salt. Be sure to season your keema well. I find for my palate that another 1/8 teaspoon of salt and an additional sprinkle of lemon juice does the trick. If your dish tastes flat it needs a tiny bit more of these two ingredients or even a shake of ground red chili.
- Skim any fat that collects on the top if you wish. And if you have time, allow the keema to rest covered, but off the heat, so that the flavors have some time to combine. As with most curries, it will taste even better the next day.
- Garnish the beef keema curry as you wish with the optional ingredients listed above. Serve with a soft bun, flatbread, rice, and a salad. See Storing & Serving Notes above if needed.
Nutrition Facts : Calories 445 kcal, Carbohydrate 3 g, Protein 27 g, Fat 35 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 107 mg, Sodium 217 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 18 g, ServingSize 1 serving
QUICK KEEMA BEEF CURRY
Make and share this Quick Keema Beef Curry recipe from Food.com.
Provided by Alan1
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1370.7, Fat 137.3, SaturatedFat 53.6, Cholesterol 178.5, Sodium 679.7, Carbohydrate 16, Fiber 3.3, Sugar 10.4, Protein 19
KEEMA CURRY - EASY MINCE RECIPE {READY IN UNDER 30 MINUTES}
This Keema is a really simple Mince Beef Curry recipe. Cooked in under 30 minutes, it's a delicious midweek dinner.
Provided by Sarah Barnes
Categories Main Course
Time 50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 263 kcal, Carbohydrate 16 g, Protein 30 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 78 mg, Sodium 265 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
IT'S A WHOLE MEAL KEEMA CURRY (BEEF, POTATOES AND VEG)
I originally found this recipe in a Dutch language curry cookbook, but have changed it up somewhat. It tastes great, is quick and easy to prepare, is an entire meal, and not much to clean up afterwards. I would say the leftovers taste terrific cold the following day, but we rarely have anything to save!
Provided by FlemishMinx
Categories Curries
Time 50m
Yield 2 serving(s)
Number Of Ingredients 16
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.
ULTIMATE KEEMA CURRY
This is my version of keema curry a classic Pakistani or Indian dish.It's a combination of savory,spicy and sweet. Ultimatley a treat for the taste buds.
Provided by jini_sultan
Categories Curries
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Fry up your sliced onion until golden brown then add your blended onions and cook until it dry & darker golden brown. Add ginger garlic paste.
- Add your fennel seeds, turmeric, paprika, salt & pepper, red curry powder& cumin seeds. Cook 3 minute You can drizzle in a little more oil if needed.
- Add tomatoes and lemon juice stir well keep simmering.
- Add your red and green peppers/capsicums. Keep simmering till mixture is paste form.
- Add your dried herbs ground cumin; ground coriander and sugar cook 2min, and then add meat.
- Cook for 5-7 min (until meat is no longer red).
- Add 1-2 cups of water simmer 20 minutes (until almost dry).
- Keep simmering add your Garam Masala and cilantro with a 3 tbl of oil.
INDIAN BEEF KEEMA WITH CARROTS & POTATOES
Keema is a traditional Asian dish made with mince - flavour it with spicy curry powder and pack in some carrots and potatoes for extra texture
Provided by Jennifer Joyce
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Heat 1 tsp of the oil in a large saucepan over a high heat. Add the mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Remove from the pan, discarding all the fat, and set aside.
- Heat the remaining oil and cook the onion, garlic and ginger with some seasoning for 8 mins until soft. Add the curry powder, potato and carrots, and cook for a few mins more. Stir in the tomato purée, 500ml water or vegetable stock, and the beef. Cook on a medium heat for 20 mins or until the potatoes are tender. Serve with basmati rice, fresh coriander, and mango or lime chutney.
Nutrition Facts : Calories 351 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 0.7 milligram of sodium
KEEMA CURRY & RAITA
This curry uses lean beef mince and is lightly spiced- it makes a nutritious, hearty and iron-rich supper
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 14
Steps:
- Whizz together the ingredients for the paste in a blender or food processor - add a splash of water if you need.
- Cook the onion in a splash of water for about 5 mins until softened. Stir in the mince and cook for another 5 mins to brown. Add the paste, cook for 1 min, then pour in 100ml water. Bring to the boil and simmer for 10 mins. Add the peas then simmer for a further 5 mins.
- Meanwhile, mix together the raita ingredients and season to taste. When the mince is cooked, season and stir through the fresh coriander. Serve with the raita and brown rice, if you like.
Nutrition Facts : Calories 289 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 0.39 milligram of sodium
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- In a large deep frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic and ginger and cook 1 minute longer. Add the beef and cook until no longer pink, about 3 minutes. Drain off any fat.
- Add the coriander, cumin, pepper, turmeric, cinnamon, and 1 teaspoon of the salt to the pan. Cook, stirring, for 1 minute. Stir in the potatoes, yogurt, and milk. Bring just to a boil. Cover the pan. Reduce the heat and simmer for 20 minutes. Uncover the pan and simmer for 5 minutes longer.
- 3.Stir in the peas and the remaining 1/2 teaspoon salt. Simmer until the peas are just done, about 2 minutes. Stir in the lemon juice and the cilantro.
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