Ultimate Keema Curry Food
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.
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.
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
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- In a large, deep skillet, heat the oil. Add the ground meat and cook over high heat, stirring to break up the lumps, until no longer pink, about 5 minutes. Add the onion, ginger, garlic and curry powder and season with salt and pepper. Cook over high heat, stirring frequently, until the onion is softened, about 3 minutes. Add the potato, broth, coconut milk and the tomatoes and their juices and bring to a boil. Cook over moderate heat, stirring occasionally, until the potato is tender, about 15 minutes.
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