The BBC Good Food logo
Indian beef keema with carrots & potatoes

Indian beef keema with carrots & potatoes

By
A star rating of 4.7 out of 5.39 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal351
fat16g
saturates6g
carbs21g
sugars9g
fibre6g
protein31g
salt0.7g
Advertisement

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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.39 ratings
Advertisement
Advertisement
Advertisement

Sponsored content