1/1 Photo of Kheema Curry
From our local tv guide and it's feature of 7 Recipes in 7 Days by Margaret Johnson. Times are estimate. It was also suggested you could substitute lamb mince for the beef and that would give you a slightly richer flavour.
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Units: US | Metric
- 1 onion (chopped)
- 1 tablespoon ginger (chopped)
- 1 tablespoon garlic (minced)
- 2 chilies (red, sliced or to your taste)
- 2 tablespoons vegetable oil
- 750 g lean ground beef (lean ground beef)
- 1 tablespoon curry powder (mild)
- 2 tablespoons curry paste (mild)
- 1 cup tomato, sugo (or 2 ripe tomatoes chopped)
- 1 cup stock (or water)
- freshly ground salt
- fresh ground pepper
- 1 cup frozen peas
- steamed rice (to serve)
- coriander sprig (cilantro sprigs to serve)
- 1Place the onion, ginger, garlic, chillies and oil into a hot heavy based pan and cook over a moderate heat until the onion is cooked but not coloured.
- 2Turn the heat to high and add the mince and over about 5 minutes break up the clumps and cook until the meat has taken on some colour (You don't want to do this too fast or you will drop the temperature of the pan the meat will stew).
- 3Add the tomato sugo (or chopped tomatoes) and stock and season well.
- 4Drop the heat and simmer for about 10 minutes or until the liquid has reduced to a sauce consistency and then add the peas and cook for 3 minutes longer.
- 5Serve with steamed rice and garnish with coriander sprigs/cilantro sprigs.
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Nutritional Facts for Kheema Curry
Serving Size: 1 (330 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 466.8
- Calories from Fat 239
- Total Fat 26.5 g
- Saturated Fat 8.6 g
- Cholesterol 121.8 mg
- Sodium 168.0 mg
- Total Carbohydrate 15.3 g
- Dietary Fiber 4.6 g
- Sugars 5.3 g
- Protein 41.2 g
The following items or measurements are not included: