Keema Curry

A budget-friendly mince curry that delivers on flavour.

KEEMA CURRY

Prep Time: 15 mins

Cook Time: 30 mins

Servings: 8+

GF, DF, FREEZER-FRIENDLY

INGREDIENTS

• 1 Tbsp vegetable oil

• 1 large brown onion, diced

• 6 cloves garlic, crushed

• 1 tbsp fresh grated or crushed ginger

• 1 kg potatoes, peeled and chopped into 2cm cubes

• 1 tomato, diced

• 1 kg beef or lamb mince

• 2 Tbsp tomato paste

• 1 cup beef stock

• 3-4 Tbsp finely chopped coriander stems

• 1 1/2 cups frozen peas

Spice mix

• 1 Tbsp garam masala

• 4 tsp ground cumin

• 1 Tbsp ground coriander

• 1/2 tsp turmeric

• 1/2 tsp salt

• 1/4-1/2 tsp cayenne pepper

To Serve

• coriander leaves (optional)

• steamed basmati rice
  

STEPS

Prep

• Slice onion, crush garlic and grate ginger (if using).

• Peel and chop potatoes into 3-4cm chunks, dice the tomato and the coriander stems.

• Add the spice mix ingredients into a small bowl and set aside

Cook

1. Heat oil over medium high heat in a very large frypan or pot then cook onions for 2-3 minutes, stirring then add garlic and ginger and cook for another minute.

2. Add the mince and cook, breaking up until it is browned then add tomato paste and stir through. Add spice mix and cook, stirring for a minute then add stock, diced tomato, coriander stems and potatoes with 1/2 cup of water.

3. Bring to a simmer then turn heat down to medium low and let the curry simmer with a lid on for 15-20 minutes or until potatoes are tender. Put your rice on to cook while it’s simmering

4. Remove the lid, taste and add as much additional salt as necessary. Stir in the peas and simmer with the lid off for at least 5 minutes or longer to reduce the liquid if necessary.

5. Serve the curry into bowls over rice and garnish with coriander leaves.
   

NOTES

• Spice: This is a mild curry but still might be spicy for some. If you’re concerned, leave out the cayenne pepper taste it near the end and add it in a pinch at a time or leave it out altogether.

• Accompaniments: This is delicious served with a minted yoghurt sauce and/or a kachumber salad or just a simple salad of cucumber, tomato, red onion and coriander with a squeeze of lime.

• Leftovers: Store in the fridge for 3 days or the freezer for 3 months. Keep in mind that the potatoes may not retain the same texture when defrosted. Reheat in the microwave or on the stovetop.