Pork keema curry

    30 min

    This spicy pork curry goes very nicely with rice, or it can be used to fill samosas. It can be made with any minced meats such as chicken, turkey, beef or lamb.


    Yorkshire, England, UK
    2 people made this

    Serves: 4 

    • 1 onion
    • 5cm piece fresh root ginger
    • 3 to 4 garlic cloves
    • 2 long green chillies
    • 5 small fresh tomatoes
    • 1 tablespoon olive oil or ghee
    • 1 teaspoon black mustard seeds
    • 1 teaspoon cumin seeds
    • 2 bay leaves
    • 500g pork mince
    • Kasundi mustard sauce (optional)
    • 1 teaspoon salt
    • 1 teaspoon ground cumin
    • 1 teaspoon turmeric
    • 1 teaspoon chilli powder
    • sweetcorn or garden peas (optional)
    • fresh coriander

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Mince the onion and peel the ginger. Pound the ginger and the garlic together in a mortar to a paste or mince them. Mince the chillies and quarter the tomatoes.
    2. Heat the olive oil in a frying pan. Add the mustard seeds, cumin seeds and bay leaves, then the onions, the ginger-garlic paste, chillies, pork mince and Kasundi mustard sauce if using.
    3. Cook the mince until it changes colour, then add the salt, ground cumin and turmeric and chilli powder. If the mixture seems dry, add 2 tablespoons water so the spices won't burn. Add the tomatoes and sweetcorn or peas if using. Cover and cook until the mince is no longer pink and the vegetables are soft, about 5 minutes. Dish out add sprinkle with fresh coriander for garnish.

    Kasundi mustard sauce

    Kasundi mustard sauce can be found in Asian markets.

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    Bueatiful  -  14 Aug 2017

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