Kheema Curry
Beef, chilies and tomatoes steamed and spiced with curry powder and ginger for a South Asian curry. It comes to the table with steamed rice.
35 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 25 min · 35 min total
- medium
- 1
Place the onion, ginger, garlic, chillies and oil into a hot heavy based pan and cook over a moderate heat until the onion is cooked but not coloured.
- 2
Turn the heat to high and add the mince and over about 5 minutes break up the clumps and cook until the meat has taken on some colour (You don't want to do this too fast or you will drop the temperature of the pan the meat will stew).
- 3
Add the tomato sugo (or chopped tomatoes) and stock and season well. Drop the heat and simmer for about 10 minutes or until the liquid has reduced to a sauce consistency and then add the peas and cook for 3 minutes longer.
- 4
Serve with steamed rice and garnish with coriander sprigs/cilantro sprigs.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
