Beef Keema
Ingredients
2 tbsp of curry powder
0.5 tsp of chilli powder
1 tsp of vegetable oil
1 tbsp of ghee
4 garlic cloves, sliced
0.5 tsp of ginger paste
1 medium onion, sliced
500 g of beef mince
1 tin of chopped tomatoes
30 g of fresh coriander, chopped
1 tsp of sea salt
150 g of greek yoghurt
200 g of frozen garden peas
2 limes, 1 juiced and 1 cut into wedges
200 g of basmati rice
1 garlic naan bread
2 tbsp of raita, to serve
4 servings
Calories~850 kcal
Protein~41 g
Carbs~85 g
Fat~36 g
Fiber~8 g
Sugar~11 g
Total recipe
Calories~3,400 kcal
Protein~165 g
Carbs~340 g
Fat~145 g
Fiber~30 g
Sugar~45 g
Method
Step 1
Add the curry and chilli powders to a large frying pan and dry toast on a high heat for 2 mins. Remove from the pan and set aside.
Step 2
To the same pan (no need to clean it), over a medium heat, add the oil, ghee, garlic, ginger paste, toasted spices and onions and sauté for 5 mins.
Step 3
Add the beef mince and brown for 5 mins, then add the tinned tomatoes, half the chopped coriander, sea salt, yoghurt, peas and the juice of 1 lime and mix well. Reduce the heat to low, and leave to simmer and reduce for 15 mins.
Step 4
While the keema simmers, add the basmati rice to a saucepan of salted boiling water, cover and cook for 10 – 15 mins or until the grains are tender, then remove from the heat and drain.
Step 5
Serve the keema with the cooked rice, the remaining coriander, garlic naan, raita and lime wedges.
