Keema curry with minced beef and potato

    Keema curry with minced beef and potato

    25saves
    1hr


    7 people made this

    About this recipe: I made this with what I had in the cupboard at the last minute; was going to make chilli, then thought I'd make a curry. Turned out great, if I say so myself!

    debsmth9 West Midlands, England, UK

    Ingredients
    Serves: 4 

    • 1 tablespoon vegetable oil
    • 2 medium onions, finely diced
    • 3 garlic cloves, minced
    • 2 1/2 to 3 tablespoons hot madras curry powder
    • 500g beef mince
    • 450g diced potato
    • 1 tablespoon dried chilli flakes with seeds
    • 1 (400g) tin chopped tomatoes
    • 300ml beef stock
    • 1 tablespoon tomato puree
    • sea salt and freshly ground black pepper, to taste
    • 1 handful freshly torn coriander leaves

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Heat a large heavy based pan with vegetable oil over low to medium heat. Add the onions and garlic and cook and stir until translucent. Mix the curry powder with a little water to form a paste then add to the onion and fry gently, stirring constantly so it doesn't burn.
    2. Add beef and potatoes and cook and stir to break up the mince and coat it all in the curry paste. Add chilli, tomatoes, stock and tomato purée, bring to a simmer, season with salt and pepper. Stir well, cover and cook for 15 minutes.
    3. After 15 minutes, stir well to prevent burning, then cover and continue to simmer for another 15 minutes until potatoes are soft. Once the potatoes are tender remove from the heat and serve garnished with coriander with naan bread and boiled rice.

    Tip

    Good quality minced beef will have less fat content. However, cheaper mince can be used but you may want to fry the mince separately and drain it before adding with the potatoes at step 3. Let me know if you have a problem at debsmth9@hotmail.com

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    Reviews (1)

    PetuniaSnuffleburger
    1

    Great recipe, I was looking for something new to do with mince. Pretty hot but we really enjoyed. Really easy to make too. - 20 Oct 2015

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