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Indian beef keema with carrots & potatoes

Keema is a traditional Asian dish made with mince - flavour it with spicy curry powder and pack in some carrots and potatoes for extra texture

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 351
  • Carbohydrates 21
  • Saturated Fat 6
  • Sugar 9
  • Protein 31
  • Fat 16
  • Fibre 6
  • Salt 0.7

Nutrition per serving

  • Calories 351
  • Carbohydrates 21
  • Saturated Fat 6
  • Sugar 9
  • Protein 31
  • Fat 16
  • Fibre 6
  • Salt 0.7

Ingredients

  • 1 tbsp vegetable oil
  • 500g pack lean minced beef
  • 1 large onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 tbsp finely chopped ginger
  • 2 tbsp hot curry powder
  • 1 large potato, cut into 3cm chunks
  • 2 carrots, cut into 3cm chunks
  • 1 tbsp tomato purée
  • 500ml vegetable stock (optional)
  • basmati rice, fresh coriander and mango or lime chutney, to serve

Method

  1. 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.

  2. 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.

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