Recipe by McCarthy
From 'The Complete Slim Cuisine' - Serves 6 - 179 calories per serving, 1.6 fat (Traditional keema curry 449 calories per serving 28.8 fat) An Indian homestyle dish that sticks to the ribs. Make sure that your mince is very lean. Keema reheats well from both the refrigerator and the freezer. In fact, it improves with keeping.
- 2 medium onions, cut into eights
- 600 ml stock
- 2 teaspoons ginger, fresh, peeled and minced
- 2 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 pinch ground cloves
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon ground allspice
- 6 green cardamom pods, lightly crushed
- 1 dried bay leaf, broken in half
- 1 green chili, stemmed, seeded and minced
- 2 medium boiling potatoes, cut into 1 inch dice
- 3 tablespoons tomato paste
- salt and pepper, to tste
- 720 g minced beef, very lean
- 420 g chopped tomatoes
- 1 teaspoon garam masala
Directions See How It's Made
- Separate the segments of the onion pieces and spread them in a heavy, non-stick pan. Add no liquid or fat. Heat the frying pan gently. Cook at moderate heat, without stirring, for 7-10 minutes until the onions are sizzling, speckled with dark amber and beginning to stick to the pan.
- Stir in 300 ml stock and let it bubble up, stirring up the browned deposits in the pan with a wooden spoon as it bubbles. stir in the ginger, garlic, spices and chilli. Turn the heat down a bit and simmer, stirring frequently, until the mixture is very thick (not at all soupy) and the onions and spices are frying in their own juices. Don't rush this step as it is essential that the spices should not have a raw, harsh taste. Taste. Cook very gently for a few more minutes if necessary.
- Toss the potatoes in the spice mixture until they are well coated. Stir in the tomato paste. season to taste.
- In another frying pan, cook the meat until it loses its red colour. Break it up with a wooden spoon as it cooks. Drain well in a colander. spread out on paper towels and blot with more paper towels to eliminate even more fat. Stir the meat into the onion-potato mixture.
- Stir in the remaining 300 ml stock and the tomatoes. bring to the boil. Reduce heat and simmer briskly for about 30 minutes, uncovered until the mixture is thick. Cover and simmer for 15 minutes more, until the potatoes are done. If at any time the mixture threatens to stick and burn stir in a bit more stock. Stir in the garam masala.