- Meat and poultry
- Beef curry
Kemma sometimes known as kima or kheema is a traditional spicy Indian dish made of beef, curry powder and peas. Serve with flatbread or use it to fill samosas.
2 people made this
- 3 tablespoons butter
- 160g chopped onion
- 1 clove garlic, minced
- 450g beef mince
- 2 tomatoes, chopped
- 150g frozen peas
- 1 tablespoon Masala curry powder
- 1 1/2 teaspoons salt
- 1 teaspoon paprika
- 1/2 teaspoon chilli powder
- 1 pinch freshly ground black pepper
- 25g coconut flakes, or to taste
MethodPrep:10min ›Cook:28min ›Ready in:38min
- Melt butter in a pan over medium heat. Stir in onion and garlic; cook until onion has softened, 3 to 5 minutes.
- Stir beef mince into onion mixture; cook until browned and cooked through, 5 to 10 minutes.
- Stir tomatoes, peas, curry powder, salt, paprika, chilli powder and black pepper into beef mixture; cook until thickened, about 20 minutes. Garnish with coconut.
Reviews & ratingsAverage global rating:(6)
Reviews in English (3)
Turned out great, whole family ate it up. I'll add more veggies next time but overall it was very good as written.-10 Feb 2019
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, 3 minutes. Add garlic, chile, 1 tsp. salt, and the spices cook 2 minutes longer. Stir in tomato paste.
Add lamb and cook, breaking up large chunks of meat, until no longer pink, about 3 minutes. Add potatoes, yogurt, and milk to pan and bring to a boil. Reduce heat until mixture is simmering vigorously, cover, and cook 10 minutes.
Stir in peas and cook 5 minutes longer, until peas are cooked through and mixture has thickened. Serve over rice with cilantro sprinkled on each serving. Add more salt to taste if you like.
- 1 ½ pounds ground lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons garam masala
- 1 teaspoon salt
- 4 teaspoons tomato paste
- ¾ cup beef broth
In a large heavy skillet over medium heat, cook ground lamb until evenly brown. While cooking, break apart with a wooden spoon until crumbled. Transfer cooked lamb to a bowl, and drain off all but 1 tablespoon fat. Saute onion until soft and translucent, about 5 minutes. Stir in garlic, and saute 1 minute. Stir in garam masala and salt, and cook 1 minute. Return the browned lamb to the pan, and stir in tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is fully cooked through, and liquid has evaporated.
How to serve your keema curry
If there’s a shortcut to take in the kitchen that doesn’t compromise on flavour, then I’ll happily take it. That’s why I always keep a box of boil-in-bag rice sachets in the cupboard for serving up curries. There’s no weighing to faff about it, and the result is a fluffy portion of perfectly cooked rice without any hassle.
Alternatively though, you might want to go the whole hog and cook up an Indian fakeaway feast.
These oven baked onion bhajis are Syn free, and have just 125 calories each…
And finally, if you fancy adding another curry into the mix, check out this chicken jalfrezi…
I love a dollop of mango chutney on the side as well… Just make sure that you check the Syns or the calories of your chosen brand if you’re following a weight loss plan.
How to make mutton keema curry
1. Heat oil in a pan and fry the whole spices.
2. Then add the onions and chilies.
3. Next add ginger garlic. Saute for 2 to 3 mins on a low heat.
4. Add chili powder, masala powder, turmeric, salt and mint.
5. Saute again for 3 to 4 mins.
6. Cover and cook for about 8 to 10 mins on a very low heat. Keema releases moisture at this stage and turns slightly tender.
7. Add tomato puree. Mix and cook for 5 to 6 mins until the raw smell of tomatoes goes away.
8. Add little water and mix. Cover and continue to cook until the keema has turned soft and tender, until completely cooked.
Towards the end check salt and adjust if needed. Add chopped coriander leaves and mix. We prefer to evaporate all the moisture from keema, you can also turn off a bit early if you prefer little gravy.
Serve keema with rice or paratha. Sprinkle some lemon juice and serve with lemon wedges.
Make this tasty and nutritious Lamb Keema Matar.Â Keema is a generic word for minced meat of any kind. It is an all time favourite with kids.
- 500 grams minced Lamb
- 1 cup peas
- 1 large onion finely diced
- 2 large tomatoes finely diced
- 6 cloves
- 2 Bay leaves
- 10 whole black peppers ( crush them lightly)
- 2 Black Cardamoms ( Kali (Black) Elaichi)
- 1/4 teaspoon Cumin Seeds ( Jeera)
- 1 teaspoon Coriander(Dhania) Powder
- 1 teaspoon salt( as per your taste)
- 1/4 teaspoon Haldi(Turmeric) Powder
- 1 teaspoon Garlic paste
- 1 tablespoon Ginger paste
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon red chilli powder
- 4 tablespoons cooking oil
- 2 cups of water
- 1/2 cup of finely chopped Coriander leaves( for garnishing)
- 1 tablespoon lime juice
- Take a heavy bottomed or non stick pan for cooking and put it on medium heat
- Add the oil andÂ Â Â add theÂ Bay leaves, cloves and Black Cardamom and Cumin Seeds
- Stir for a minute
- Add the garlic paste and stir
- Now add the diced onions.
- AddÂ Haldi Powder.
- Add Red Chilli Powder.
- Add Garama Masala
- Add Black Peppers.
- Stir for a minute.
- Add the tomatoes and cook until the mixture is well cooked and you can see some oil coming out of the mixture.
- Add Garam Masala as well now.
- Add the minced lamb and mix well for 5 minutes.
- Add Ginger Paste.
- Add Salt.
- Now cover the pan,Â and let it cook for another 30 minutes or so. ( keep checking the pan and stir to ensure that the meat does not get stuck to the bottom).
- If needed add water.
- Once the meat is tender and has dried up you can add some water
- Add the peas.
- Cover the pan and let it cook for another 10 minutes.
- Sprinkle some Garam Masala Powder.
- Add the lime juice
- Add some finely sliced Ginger Juliens
- Sprinkle green coriander leaves on top.
Serve it hot with Naan or Rice.
Note: You can also use some yoghurt in the cooking process, add yoghurt once the onion, tomato paste is fully cooked and stir well
- 500 grams Cauliflower (gobi) , grated
- 1 cup Soy Chunks (Nuggets)
- 6 Baby Potatoes , peeled and cut into half
- 1/2 cup Green peas (Matar) , steamed
- 1 Onion , roughly chopped
- 1 Green Chilli , chopped
- 1 inch Ginger
- 2 cloves Garlic
- Salt , as per taste
- 2 tablespoon Ghee
- 1 teaspoon Red Chilli powder
- 2 teaspoon Garam masala powder
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1 Bay leaf (tej patta) Ingredients for garnish
- 5 sprig Coriander (Dhania) Leaves , roughly chopped
- 1 teaspoon Lemon juice
Where does keema curry originate?
This keema matar, however, while being a staple on restaurant menus in the UK and elsewhere, does indeed have Indian roots, apparently going back to the Mughul empire courts.
"Keema" means ground meat and "matar" are peas. If you think of keema curry as having potatoes, that is indeed another common variation, keema aloo.
How to make Gobi Matar Keema:
1. Immerse the cauliflower in some salted warm water for 5 mins to remove impurities and small worms. Pat it dry on the surface. Grate the cauliflower using a big holed grater. I used my food chopper.
2. Heat a pressure cooker with oil. Add cumin seeds, bay leaf and let it brown lightly. Add onions, ginger garlic paste and cook over medium flame for 1/2 min.
3. Add tomatoes, peas and toss well.
4. Add turmeric powder, red chili powder, coriander powder, kitchen king masala powder, garam masala powder and mix well.
5. Add minced cauliflower, peas, coriander leaves, salt and toss well.
6. Close with lid, place the vent and let it cook over medium flame for 2 whistles. Switch off stove and wait for the pressure to release. Open the lid and mix well once again.
7. If at this stage the masala is a bit wet and you want it dry, then cook for 2 to 3 more mins over high flame without the lid.
8. Gobi matar keema is ready. Serve hot with chapathis, naans or puris.
Keema Curry (Stove Top or Instant Pot
Easy Keema Curry made with extra lean ground beef and just a few store cupboard spices for a blend of spices that add delicious flavours to this dish. Perfectly cooked stove top or in an Instant Pot
- 450g (1lb) of extra lean beef mince
- 1 large onion, chopped finely
- 1 large carrot, finely chopped
- 1 stalk of celery, finely chopped
- 3 cloves of garlic, crushed
- 1 heaped teaspoon of fresh grated ginger
- 2 teaspoons of cumin seeds
- 2 teaspoon of ground coriander
- 1 teaspoon of deggi mirch Chilli Powder (can add more if you like it really spicy).
- 1 teaspoon of garam masala
- 1 teaspoon of turmeric
- 1 cup of frozen peas
- 4 tablespoons of tomato paste
- 2.5 cups (600ml) of beef stock (use just 1.5 cups for instant pot)
- freshly chopped coriander to serve
- salt and black pepper
- cooking oil spray (I used avocado)
- Spray a frying pan over a medium heat with some spray oil
- Add the onion, garlic, carrot , celery and ginger and cook for approx 5 mins to soften.
- Add the minced beef and cook until browned, breaking up large pieces with the back of a wooden spoon while it cooks.
- Stir in all the spices (plus the green chilli&rsquos if using) and tomato paste and mix to evenly coat.
- Add the stock and bring to a boil, then reduce heat to a simmer until meat is cooked through and stock has reduced to a thicker consistency &ndash approx 30mins
- Stir in the peas at the last few minutes.
- Taste and season as needed with salt and black pepper.
- Serve topped with freshly chopped coriander and steamed rice.
- Set instant pot to saute mode
- Add ground beef, onion, celery, carrot, garlic and ginger
- Fry till beef is browned.
- Add all other ingredients (expect peas and coriander)
- Switch to 12 minutes (high) and ensure valve is closed.
- When it beeps to signal it has done cooking, open the valve to quickly release the pressure.
- Switch to saute mode again and simmer for about 1-2 mins just to heat through the peas.
- Taste and season as needed with salt and black pepper.
- Serve with chopped fresh coriander and your choice of sides.
This recipe is gluten free, dairy free, paleo, Whole30, Slimming World and Weight Watchers friendly.
- Slimming World - syn free per serving
- WW Green Smart Points - 5 per serving
- WW Blue Smart Points - 4 per serving
- WW Purple Points - 4 per serving
- Paleo/Whole30 - omit peas
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