Curried Minced [Ground] Meat (Kheema) recipe
information
This dish is often combined with peas or cabbage in India to provide a light main dish. If you prefer a mild curry, reduce the amount of chilli powder.
ingredients
50 ml (2 fl oz) 1/4 cup Vegetable oil
4 Medium onions, thinly sliced
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
2 Garlic cloves, crushed
1 tsp Turmeric
1 tsp Hot chilli powder
1 tsp Ground coriander
700 g (1 1/2 lb) Minced (ground) beef
1/2 tsp Salt
3 Tomatoes, blanched, peeled and chopped
2 Tbs Chopped coriander leaves
4 Medium onions, thinly sliced
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
2 Garlic cloves, crushed
1 tsp Turmeric
1 tsp Hot chilli powder
1 tsp Ground coriander
700 g (1 1/2 lb) Minced (ground) beef
1/2 tsp Salt
3 Tomatoes, blanched, peeled and chopped
2 Tbs Chopped coriander leaves
method
1. Heat the oil in a saucepan. Add the onions, ginger and garlic and fry until the onions are soft.
2. Stir in the turmeric, chilli powder and coriander, and fry for 3 minutes, stirring constantly.
3. Stir in the meat and fry until it is well browned. Add the salt and tomatoes. Stir well, reduce the heat to moderately low and cover the pan. Simmer the kheema for 10 minutes.
4. Uncover the pan and cook for a further 5 minutes. Adjust seasoning and serve at once.
2. Stir in the turmeric, chilli powder and coriander, and fry for 3 minutes, stirring constantly.
3. Stir in the meat and fry until it is well browned. Add the salt and tomatoes. Stir well, reduce the heat to moderately low and cover the pan. Simmer the kheema for 10 minutes.
4. Uncover the pan and cook for a further 5 minutes. Adjust seasoning and serve at once.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
