A dish that in India would be made with minced goat, you can make it with lamb or beef. One of our supper club guests many years ago shared his recipe with me, I have tweaked it a little. Don’t be put off by the long list of ingredients, you probably have most of the spices in your store cupboard. As with all my curry recipes, you can make it as hot or mild as you like, I always go down the hot route.
I have recently been contacted by one of my social media followers who hosts a supperclub in Lahore, Pakistan and she explained that “keema” means “mince meat” in Urdu.
We serve ours with plain rice and a paratha or naan. There are some fantastic frozen parathas in the freezer section of some supermarkets.
60ml vegetable oil
2 onions, finely diced
50g ginger, peeled and grated
4 cloves garlic, finely chopped
500g beef mince
400g tin chopped tomatoes
400g tin chickpeas, drained and rinsed
1/2 tsp turmeric
1/2 tsp chilli. powder (I use Kashmiri)
2 tsp ground cumin
2 tsp ground coriander
2 tsp garam masala
1 tsp salt
2 tsp sugar
70g frozen peas
2 fresh chilli (optional), finely sliced
Coriander leaves to finish
Over a medium heat, put the oil in a large pan that has a lid. When hot, add the onion, ginger and garlic and fry for 5-10 minutes until the onion is soft but taking care that you don’t burn the garlic.
Add the minced beef and fry for 5 minutes until coloured all over, add the tinned tomatoes then add drained chickpeas, all the ground spices, salt and sugar and 200ml of water from a recently boiled kettle. Bring up to the boil then reduce the heat to the lowest setting, put the lid on and cook gently for 50 minutes, stirring occasionally.
After 50 minutes, remove the lid, add the frozen peas and chilli, stir through and cook for a further 2 minutes. Check the seasoning and add more salt if necessary. Serve with coriander leaves sprinkled over the top.
Beef keema
Ingredients
- 60 ml vegetable oil
- 2 onions finely diced
- 50 g ginger peeled and grated
- 4 cloves garlic finely chopped
- 500 g beef mince
- 400 g tinned chopped tomatoes
- 400 g tinned chickpeas drained and rinsed
- 1/2 tsp turmeric
- 1/2 tsp chilli powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp garam masala
- 1 tsp salt
- 2 tsp sugar
- 70 g frozen peas
- 2 chilli (optional) finely sliced
- Coriander to sprinkle at the end
Instructions
- Over a medium heat, put the oil in a large pan that has a lid. When hot, add the onion, ginger and garlic and fry for 5-10 minutes until the onion is soft but taking care that you don't burn the garlic.
- Add the minced beef and fry for 5 minutes until coloured all over, add the tinned tomatoes then add drained chickpeas, all the ground spices, salt and sugar and 200ml of water from a recently boiled kettle. Bring up to the boil then reduce the heat to the lowest setting, put the lid on and cook gently for 50 minutes, stirring occasionally.
- After 50 minutes, remove the lid, add the frozen peas and chilli, stir through and cook for a further 2 minutes. Check the seasoning and add more salt if necessary. Serve with coriander leaves sprinkled over the top.
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