Beef Keema Curry

My version of the traditional Asian Keema curry.   Melt in your mouth beef, soft potatoes and fresh peas make this dish a flavour sensation - and easy to make too! 

I was late to the party, when it came to eating curry.  Growing up in a half Italian, half Scottish household - Indian food wasn't something that featured in my up bringing!   It really wasn't until my teenage years that I even remember having take aways - as the mantra in my house is always that its just as easy to make a plate of pasta than to pick up the phone and order food.  Something which is still true to this day! 

I used to have a little bit of a love/hate relationship with curry when I did eventually start eating it.  I was never a big fan of chilli (totally changed now) and was a total wimp, so, everything I tried used to just burn my mouth off, which meant that I couldn't taste any of the flavours.    Once I became accustomed to it, a new world was opened up to me!   All these amazing flavours, ones that were nutty, ones that were creamy and some that were so light, but packed a punch it was unreal.   

The only thing that I have found, is that not many of the local restaurants near me, ever have a keema curry.  There is something about the soft flavourful mince against the spicy gravy, and the freshness of the peas that I love.   It's taken me a while to refine my recipe, as this is one of my favourites to make - but hopefully you will agree, that although not the most authentic recipe the flavour you get from it will leave you with a big smile on your face! 

Calories: 285 per portion   •  Slimming World: Syn Free on Extra Easy

Preparation Time: 10 Minutes

Cooking Time: 40 Minutes

Serves: 4

Ingredients:

500g Extra Lean Beef Mince
One large potato diced
Garden peas
Beef stock cube
500ml  water plus extra for the potato
1 tbsp Tomato Puree
Calorie controlled oil spray

For the Curry Paste:

Small onion
Garlic Clove
1/2 Red Chilli
1 inch ginger
1Tbsp Mild Curry Powder
2 tsp ground coriander
Pinch of cinnamon (optional)
1tsp Turmeric

Method:

Add all the paste ingredients to a blender,  and blend until you have a smooth paste

In a heavy bottomed pan sprayed with oil,  add the paste mix and cook out for a minute minute or two,  stirring often so not to stick

Add the mince and brown in the Curry Paste

Once browned,  add in the tomato Puree and stock cube -  stir into the beef

Pour in the water,  cover the pot and simmer on a medium heat for 15-20 minutes,  if it gets too dry add more water

I like to cook the potatoes separately in another pan for around 8 minutes or until just tender

Add the peas to the Curry,  as you set the potatoes to boil

Once the potatoes are cooked,  add them to the keema mix and cook for a further 3-4 minutes

Your curry will then be ready to devour,  with rice,  bread,  or just a spoon straight from the pot!