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Beef Keema curry

  • 4servings
  • 50minutes
  • 369calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500 g (1 lb 2 oz) lean minced beef

  2. 1 onion, finely chopped

  3. 450 g (1 lb) potatoes, peeled and diced

  4. 3 garlic cloves, chopped

  5. 2 1/2 cm (1 in) piece fresh root ginger, peeled and finely chopped

  6. 1 cinnamon stick, halved

  7. 1 tsp turmeric

  8. 1 tsp cumin seeds, roughly crushed

  9. 1 tsp coriander seeds, roughly crushed

  10. 1/2 tsp crushed dried chillies

  11. 1 can chopped tomatoes, about 300 ml (10 fl oz) beef or lamb stock, preferably home-made

  12. 150 g (5 1/2 oz) baby leaf spinach

  13. salt and pepper

  14. fresh mint leaves to garnish

  15. Raita:

  16. 150 g (5 1/2 oz) plain low-fat yogurt

  17. 1/4 cucumber, finely diced

  18. 4 tsp chopped fresh mint

Instructions Jump to Ingredients ↑

  1. Fry the beef and onion in a large saucepan for 5 minutes or until evenly browned, stirring to break up the meat. Add the potatoes, garlic, ginger and spices and fry for 2 minutes, stirring. Add the tomatoes with their juice and the stock and season with salt and pepper to taste. Bring to the boil, then cover and simmer for 20 minutes, stirring occasionally.

  2. Meanwhile, make the raita. Mix the yogurt, cucumber and mint together with a little seasoning. Spoon into a small bowl and chill until required.

  3. Stir the spinach into the curry and heat through for 1 minute, then taste for seasoning. Spoon the curry onto warmed plates and sprinkle with fresh mint leaves. Serve immediately, with the chilled raita.

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