Hairy Bikers Keema Curry is made with minced beef, onions, garlic, ginger, tomato puree, curry powder, garam masala, ground coriander, tinned tomatoes, frozen peas, and fresh coriander. This easy Keema Curry recipe creates a hearty dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Hairy Bikers Keema Curry Ingredients
- 500 g (1.1 lb) minced beef (ground beef)
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp ground cumin
- 2 tsp ghee (or neutral oil)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp minced ginger
- 1 tbsp tomato puree (paste in the US)
- 2 tbsp curry powder
- 1 tsp garam masala
- 1 tsp ground coriander
- 400 g (14 oz) tinned chopped tomatoes
- 200 ml (7 fl oz) water
- 140 g (1 cup) frozen peas
To Serve:
- 2 tbsp fresh coriander (cilantro), chopped
- Boiled rice
- Mango chutney
- Naan bread or chapati
How To Make Hairy Bikers Keema Curry
- Brown the Minced Beef: Heat a large frying pan over high heat. Fry the minced beef with the salt, pepper, and cumin, breaking up the larger chunks of mince until completely browned all over. This should take about 5 minutes. 500 g (1.1 lb) minced beef, ½ tsp salt, ½ tsp ground black pepper, ½ tsp ground cumin
- Remove and Set Aside: Remove the cooked mince (keema) from the frying pan with a slotted spoon, leaving the oil behind, and place it in a bowl for later.
- Cook the Onion: Turn the heat down to medium and add 1 tsp of the ghee (or oil) to the pan. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until the onion starts to soften. 1 onion
- Add Aromatics and Spices: Add the minced garlic, minced ginger, tomato puree, curry powder, garam masala, and ground coriander to the pan. Fry for a minute, stirring continuously, until the spices start to release their fragrance. 3 cloves garlic, 1 tsp minced ginger, 1 tbsp tomato puree (paste in the US), 2 tbsp curry powder, 1 tsp garam masala, 1 tsp ground coriander
- Add Tomatoes and Water: Next, add the tinned tomatoes and water. Stir everything together and bring to a gentle simmer. 400 g (14 oz) tinned chopped tomatoes, 200 ml (7 fl oz) water
- Combine and Simmer: Add the cooked mince (keema) back into the pan, stir, and allow to simmer for 5-6 minutes.
- Add Peas: Now add the frozen peas, stir again, and cook for another 2 minutes to heat through the peas. 140 g (1 cup) frozen peas
- Serve: Serve with fresh coriander, boiled rice, mango chutney, and your favorite naan bread or chapati. 2 tbsp fresh coriander (cilantro), boiled rice
Recipe Tips
- Fresh Spices are Best: Use fresh spices if you can. They taste better than pre-ground ones. Grinding your own cumin, coriander, and garam masala will make a big difference.
- Cook Onions Until Soft: Make sure the onions are fully soft and starting to brown before adding garlic and ginger. This makes the curry taste better.
- Simmer Slowly: Let the curry simmer slowly after adding tomatoes and water. This helps the flavors mix well and get stronger.
- Brown the Beef Well: Take your time to brown the minced beef properly. This step adds a lot of good flavour to the curry.
- Check the Sauce Thickness: If the curry is too thick, add a little more water. If it’s too thin, let it simmer without a lid to thicken. The sauce should be a bit thick but still pourable.
What To Serve With Keema Curry
Keema Curry pairs well with naan bread, mango chutney, and cucumber raita. It also can be served alongside basmati rice, papadums, pickled vegetables, or a simple green salad for a delicious meal.
How To Store Keema Curry
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Store in an airtight container in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftovers
- In The Oven: Preheat the oven to 180°C (350°F). Place the curry in an oven-safe dish, cover with foil, and heat for 20 minutes or until hot.
- In The Microwave: Place the curry in a microwave-safe container, cover, and heat on high for 2-3 minutes, stirring halfway through.
- On The Stove: Place the curry in a pot over medium heat, stirring occasionally, until heated through.
Keema Curry Nutrition Facts
- Calories: 350 kcal
- Protein: 25 g
- Carbohydrates: 18 g
- Sugars: 6 g
- Fat: 20 g
- Saturated Fat: 8 g
- Fiber: 4 g
- Sodium: 500 mg
Try More Hairy Bikers Recipes:
- Hairy Bikers Slow Roast Pork Shoulder
- Hairy Bikers Carrot And Coriander Soup
- Hairy Bikers Broccoli And Stilton Soup
- Hairy Bikers Slow Cooker Sausage Casserole
Hairy Bikers Keema Curry
Description
Hairy Bikers Keema Curry is made with minced beef, onions, garlic, ginger, tomato puree, curry powder, garam masala, ground coriander, tinned tomatoes, frozen peas, and fresh coriander. This easy Keema Curry recipe creates a hearty dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
To Serve:
Instructions
- Brown the Minced Beef: Heat a large frying pan over high heat. Fry the minced beef with the salt, pepper, and cumin, breaking up the larger chunks of mince until completely browned all over. This should take about 5 minutes. 500 g (1.1 lb) minced beef, ½ tsp salt, ½ tsp ground black pepper, ½ tsp ground cumin
- Remove and Set Aside: Remove the cooked mince (keema) from the frying pan with a slotted spoon, leaving the oil behind, and place it in a bowl for later.
- Cook the Onion: Turn the heat down to medium and add 1 tsp of the ghee (or oil) to the pan. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until the onion starts to soften. 1 onion
- Add Aromatics and Spices: Add the minced garlic, minced ginger, tomato puree, curry powder, garam masala, and ground coriander to the pan. Fry for a minute, stirring continuously, until the spices start to release their fragrance. 3 cloves garlic, 1 tsp minced ginger, 1 tbsp tomato puree (paste in the US), 2 tbsp curry powder, 1 tsp garam masala, 1 tsp ground coriander
- Add Tomatoes and Water: Next, add the tinned tomatoes and water. Stir everything together and bring to a gentle simmer. 400 g (14 oz) tinned chopped tomatoes, 200 ml (7 fl oz) water
- Combine and Simmer: Add the cooked mince (keema) back into the pan, stir, and allow to simmer for 5-6 minutes.
- Add Peas: Now add the frozen peas, stir again, and cook for another 2 minutes to heat through the peas. 140 g (1 cup) frozen peas
- Serve: Serve with fresh coriander, boiled rice, mango chutney, and your favorite naan bread or chapati. 2 tbsp fresh coriander (cilantro), boiled rice
Notes
- Fresh Spices are Best: Use fresh spices if you can. They taste better than pre-ground ones. Grinding your own cumin, coriander, and garam masala will make a big difference.
- Cook Onions Until Soft: Make sure the onions are fully soft and starting to brown before adding garlic and ginger. This makes the curry taste better.
- Simmer Slowly: Let the curry simmer slowly after adding tomatoes and water. This helps the flavors mix well and get stronger.
- Brown the Beef Well: Take your time to brown the minced beef properly. This step adds a lot of good flavour to the curry.
- Check the Sauce Thickness: If the curry is too thick, add a little more water. If it’s too thin, let it simmer without a lid to thicken. The sauce should be a bit thick but still pourable.
Hairy Bikers Keema Curry, Keema Curry Uk Recipe