Minced Beef and Potatoes Curry

    Classic beef keema curry. Mouthwatering.

    London, England, UK
    3 people made this


    • 500g lean minced beef
    • 1 onion chopped
    • 2 inches ginger
    • 4 cloves garlic
    • 2 bay leaves
    • 4 cloves
    • 1 stick cinnamon
    • 4 cardamom pods (opened)
    • 2 small green chillis chopped
    • 1 tsp chilli powder
    • 3/4 tsp turmeric powder
    • 2 tsp coriander powder
    • 2 tsp paprika powder
    • 1/2 tsp cumin powder
    • 4 medium potatoes peeled, chopped into large chunks and parboiled (with salt)
    • 1 x 400g tin chopped tomatoes
    • 1 tbsp tomato puree
    • 4 or 5 tbsp sunflower or vegetable oil for frying
    • salt to taste (a few pinches at least, maybe a tsp)


    1. So it's the usual method, we start with frying the whole spices ( cinnamon, cloves, bay leaf, cardamom in the oil.
    2. After a few minutes add the onions and begin to fry them down. Don't remove the whole spices.
    3. When the onions start to sweeten add some salt, lower the heat and cover to let them cook right down. Check and stir occasionally to make sure they don't burn.
    4. While the onions are cooking roughly chop the ginger and garlic. Put in a blender with a few tbsp water and blend to a paste.
    5. When the onions are ready (they should be cooked right down and most of the oil will have come back out) then add the ginger and garlic paste and cook for about 5 minutes more.
    6. Add the beef and brown for a few minutes. Make sure to stir the onion and garlic mixture right through the beef.
    7. Add all the powdered spices and a pinch more salt if required and cook for a few minutes more to cook in the spices.
    8. Add the tomatoes and tomato purée. Wash out the can with a little water and add that too.
    9. Add the potatoes and stir in well. Cover and simmer on a low heat for about half an hour.

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