Keema, kheema or qeema is a North Indian/Pakistani spicy mince curry usually made with lamb or goat meat, but in this case I have used lean beef mince.
Serves 4
500g mincemeat of your choice
3 tablespoons ghee
100ml Greek yoghurt
2 plum tomatoes, chopped
3 medium onions, peeled thinly sliced (half-moons)
2 tablespoons garlic and ginger paste
1 tablespoon tomato purée
1 teaspoon turmeric
1" piece cassia bark
3 cardamom pods, cracked
3 cloves
6 black peppercorns
1 tablespoon cumin
1 tablespoon cayenne pepper
1 tablespoon coriander powder
1" piece fresh ginger, grated
2 green chillies, chopped
1 teaspoon garam masala
Sea salt
Handful frozen peas
1 large potato, peeled, cubed and boiled until soft (keep warm)
2 carrots, peeled and diced
1 tablespoon sweet pickle of choice
Fresh coriander
Mix and marinate the mince, yoghurt, garlic and ginger paste with a pinch of salt, then set aside for a couple of hours.
Heat ghee in a kadai/wok/deep sided frying pan over medium heat then add the cumin seeds, cardamom pods, cloves, cassia bark, black peppercorns and sauté until fragrant.
Add the onions, carrots and a pinch of salt – sauté until soft and golden.
Add the turmeric. Stir.
Add the tomato purée. Stir.
Add the chillies, cayenne and coriander powder. Sauté for one minute then add the tomatoes. Sauté until the oil separates at the edge of the pan.
Add the mincemeat, then cook until done – about 20 minutes.
Lastly, throw in a handful of frozen peas and the potatoes, then gently stir through the pickle and garam masala. Cover and leave for 10 minutes.
When ready, sprinkle with fresh coriander leaves and serve with chapatis.
Keema Peas, carrots and potatoes - The Flexible Chef
This keema recipe features in my Curry Recipes hub — the complete guide to curries, spice blends, bases, chutneys and sides from The Flexible Chef. It also appears in my Beef and Veal Recipes hub — from quick weeknight mince suppers to slow-braised dishes worth waiting for.
Wonky photos, proper food, genuine adventures — The Flexible Chef
