About this recipe:Turn beef mince into something effortlessly delicious with this authentic keema curry recipe. Easy to find Indian spices make this dish full of flavour, and the addition of potatoes and peas makes it a hearty curry. Serve simply with rice or naan.
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
2 tablespoons water (optional)
900g lean minced beef
4 cloves garlic, minced
2 tablespoons grated root ginger
1 green chilli, finely chopped
2 teaspoons chopped fresh coriander
1 tablespoon ground coriander
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 (400g) tins chopped tomatoes
3 potatoes, peeled and diced
150g frozen garden peas
1 teaspoon garam masala
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Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
Mix beef mince, garlic, ginger, chilli and fresh coriander into pan; cook and stir until mince is browned, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper and turmeric into the mince; cook and stir until flavours blend, about 5 minutes. Add tomatoes and potatoes, cover and simmer until potatoes are tender, about 15 minutes.
Mix in peas and cook until sauce has slightly thickened, 10 to 15 minutes. Sprinkle with garam masala, cover and let stand for 5 minutes before serving.