Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, keema curry. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Free UK Delivery on Eligible Orders Looking For Keema Curry? Heat the oil in a saucepan. With beef mince, tomatoes and peas, this classic keema curry recipe is great for spicing up weeknight dinners. Serve simply with rice and yogurt, or freeze for another day.
Keema curry is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Keema curry is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook keema curry using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Keema curry:
- Prepare 180 g minced beef or 180g Quorn mince
- Make ready 1 tin chopped tomatoes
- Get 2 cloves garlic, crushed
- Prepare 1 medium brown onion, chopped
- Prepare 1 medium potato, in 1cm cubes
- Make ready 1 carrot, cubed
- Make ready 1 tsp ground cumin
- Prepare 1 tsp ginger
- Prepare 1 tsp ground coriander
- Make ready 1 tsp ground cloves
- Get 1 tsp turmeric
- Make ready 1 tsp garam masala
- Get 1 tsp dried chili
- Take 5 small curry leaves
- Make ready Evoo
- Make ready 1 beef oxo cube (it's vegetarian)
- Make ready 1/2 bunch fresh coriander
Roast the cumin and coriander seeds in a dry frying pan until fragrant and then grind in a pestle and mortar or a spice grinder. Melt the butter with the oil in a large pan and add the onion, cloves, cassia (or cinnamon), and peppercorns. Cook, stirring occasionally, over a medium high heat until the onion is well browned. The most important part of getting a keema curry sauce right is using pre-cooked keema.
Instructions to make Keema curry:
- Heat oil, fry off onion, garlic and beef/quorn to soften onions (5 mins), crumbling in stock cube as you stir. Add more oil if using Quorn or TVP.
- Meanwhile, add potatoes and carrots to a shallow pan of water and simmer for 5 mins to soften
- Add all the spices to the frying pan and stir in. Season. 2 minutes. Meanwhile drain the potatoes and carrots, reserving the water.
- Add the tomatoes to the frypan, stir in, then add the potatoes and carrots. Add the vegetable water as needed to give a loose sauce. Put the lid on and keep on a low heat for 15 minutes.
- Chop the coriander stalks and add to the curry. Stir in. Chop the leaves. If you like a wetter curry, add more water for the last 2 minutes. Serve up in bowls and garnish with the coriander leaves. Serve with buttered fresh bread to mop the bowl!
Cook, stirring occasionally, over a medium high heat until the onion is well browned. The most important part of getting a keema curry sauce right is using pre-cooked keema. Use this recipe and cook your minced meat of choice. The reasons for this are both flavour and speed. At busy curry houses, the chefs prefer to use pre-cooked keema so that they get the texture of the meat right.
So that is going to wrap it up with this exceptional food keema curry recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
