Keema Curry
This mouthwatering curry is bursting with aromatic spices, tender meat, and a rich, flavorful sauce. Perfect for those craving a hearty meal with a hint of heat. Impress your taste buds with this delicious dish that promises savory satisfaction in every bite.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Minced Meat (Keema)
- 50 ml Oil
- 1 Onion (Red)
- 2 Tomatoes
- 3 Green Chillies
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Salt
- 1 tsp Turmeric Powder (Haldi)
- 1 tsp Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Kashmiri Chilli
- 1 tbsp Dried Fenugreek Leaves (Methi)
- 1 handful Coriander
- 400 ml Water
Instructions
- 1
Heat up the oil in a pan on medium heat until hot
- 2
Add the finely diced red onions and cook for 4-5 minutes on medium heat until softened
- 3
Add the ginger paste, garlic paste and chopped green chillies then sauté for a further 2-3 minutes
- 4
Add the mince and break apart then cook for 6-8 minutes on medium heat – Make sure there are no lumps left over
- 5
Add the salt, chilli powder, turmeric powder, Kashmiri chilli powder, coriander powder and cumin powder then cook the spices for 3-4 minutes
- 6
As the spices are cooking chop the tomatoes then add into pan and cook for 3-4 minutes
- 7
Add the water and cover then cook for 20 minutes on medium heat
- 8
Finally, add the chopped coriander and dried fenugreek leaves.
- 9
Serve with fresh naan bread or rice and enjoy!