Name: Indian beef keema with carrots & potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
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

Home
Recipes
Indian beef keema with carrots & potatoes

Indian beef keema with carrots & potatoes

Jennifer Joyce

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.6 out of 5.81 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Easy mango chutney naan breads

A star rating of 4.6 out of 5.46 ratings

Spicy Indian rice

A star rating of 4.7 out of 5.46 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal351
fat16g
saturates6g
carbs21g
sugars9g
fibre6g
protein31g
salt0.7g

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.

Recipe from Good Food magazine, November 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.6 out of 5.81 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now