Keema Curry Beef Mince Recipe How to make keema curry. fry the onion and garlic over a medium heat for 2 3 minutes. add the mince and ginger and cook until browned. add the curry paste, sugar, tinned tomatoes and half a can of water. cook for 20 minutes, stirring occasionally, until thickened. add the peas to heat through for a minute or two before serving. Instructions. heat a large frying pan over a high heat. fry the minced beef in the frying pan along with the salt, pepper and cumin, breaking up the larger chunks of the mince until its completely browned all over. this should take about 5 minutes. 500 g (1.1lb) minced deef, 1 2 tsp salt, 1 2 tsp ground black pepper, 1 2 tsp ground cumin.
Beef Mince Keema Curry Recipe Add beef and cook, breaking it up as you go, until it changes from pink to light brown. add remaining ingredients except water. cook for a further 2 minutes to let the spices bloom. cook 10 minutes – add water, give it a stir, then put a lid on (or cover with a baking tray if you don’t have a lid for your pan). 1. heat oil in a pan and fry the whole spices. 1 bay leaf (or 1 sprig of curry leaves, 2 to 3 cloves, 2 to 3 cardamoms and 1 to 2 inch cinnamon piece. 2. then add the onions and chilies. 3. next add ginger garlic. saute for 2 to 3 mins on a low heat. 4. add keema and saute for 2 to 3 mins. Stir occasionally. turn up the heat to high and add the beef mince. fry the beef mince, breaking it up as you go, for 3 minutes or until nicely browned. turn the heat down low again and add the garlic, ginger, chilli, cumin and garam masala. fry for 1 more minute with the lid off, stirring occasionally. Pour the chopped tomatoes, stock and browned mince back into the pan. stir to combine and cook covered with a lid over a medium low heat for 10 minutes. after 10 minutes, add the peas and cook for a further 10 15 minutes with the lid off. top with fresh coriander and serve with toasted naans.
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