Best Its A Whole Meal Keema Curry Beef Potatoes And Veg Recipes

ALOO KEEMA (GROUND BEEF AND POTATO CURRY)

Steps:

• Heat a heavy-bottomed pan over medium-high heat. Once hot, add the oil, whole spices, and onions and sauté until the onions are golden brown (~8-10 min). Deglaze the pan with 2 tbsp of water.
• Once the water dries up, add the garlic and ginger and sauté for a minute. Add ground beef and cook, stirring often, until it changes color and the moisture dries up (~4-5 min). Use a wooden spatula to break up the beef into small pieces to ensure no lumps.
• Add the tomato, green chili pepper, ground spices, salt, and yogurt and continue to sauté for 4-5 minutes, or until the tomato breaks down and the oil starts to separate from the ground beef. Add the potatoes and 1/4 cup water and stir to combine.
• Lower the heat to low-medium. Cover, and allow it to cook for 23-25 minutes (depending on the thickness of potato cubes), stirring once in between. The potatoes will be very tender.
• If needed, turn the heat to high and sauté out any extra moisture. Turn off the heat and add the garam masala (if using), lemon juice, and cilantro. Give it a quick stir and serve hot with rice, roti, naan, bread, or anything else you'd like.

KEEMA ALOO (GROUND BEEF AND POTATOES)

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
• Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.
• Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.

IT'S A WHOLE MEAL KEEMA CURRY (BEEF, POTATOES AND VEG)

Steps:

• In a small bowl or coffee cup combine the turmeric, cinnamon, cumin, cardamom, ginger and chili powder.
• In a large frying pan, saute onion, pepper and garlic in the oil until the onion softens.
• Add the spice mix to the vegetable mixture in the frying pan and combine well.
• Add the ground beef, stirring well and often to incorporate the spice mix with the beef and brown thoroughly.
• Add the water and the tomato paste, again mixing well.
• Cook this at a low to medium simmer until most of the water has cooked off.
• Mix in the potatoes and the green beans, then the coconut milk (you may need to add a small amount of water to facilitate the mixing, but no more than 1/4 cup!).
• Simmer till everything is heated through, and serve.

KHEEMA MATAR (BEEF AND PEA CURRY)

Steps:

• Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. Cook, stirring occasionally, until onion starts to soften, about 5 minutes.
• Pour tomatoes into the skillet; stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add beef; cook, stirring with a wooden spoon to break up the meat, until no longer pink, about 5 minutes.
• Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.

ULTIMATE KEEMA CURRY

Steps:

• Fry up your sliced onion until golden brown then add your blended onions and cook until it dry & darker golden brown. Add ginger garlic paste.
• Add your fennel seeds, turmeric, paprika, salt & pepper, red curry powder& cumin seeds. Cook 3 minute You can drizzle in a little more oil if needed.
• Add tomatoes and lemon juice stir well keep simmering.
• Add your red and green peppers/capsicums. Keep simmering till mixture is paste form.
• Add your dried herbs ground cumin; ground coriander and sugar cook 2min, and then add meat.
• Cook for 5-7 min (until meat is no longer red).
• Add 1-2 cups of water simmer 20 minutes (until almost dry).
• Keep simmering add your Garam Masala and cilantro with a 3 tbl of oil.

INDIAN BEEF KEEMA WITH CARROTS & POTATOES

Steps:

• Heat 1 tsp of the oil in a large saucepan over a high heat. Add the mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Remove from the pan, discarding all the fat, and set aside.
• Heat the remaining oil and cook the onion, garlic and ginger with some seasoning for 8 mins until soft. Add the curry powder, potato and carrots, and cook for a few mins more. Stir in the tomato purée, 500ml water or vegetable stock, and the beef. Cook on a medium heat for 20 mins or until the potatoes are tender. Serve with basmati rice, fresh coriander, and mango or lime chutney.