Beef keema with tomato chutney and raita recipe
It’s easy to get stuck in a recipe rut so why not try something new, like this mouthwatering Keema curry? It's made using the same basic ingredients as a spaghetti Bolognese but is lifted with fragrant spices. Serve it with a tangy homemade chutney and creamy raita to make an impressive midweek spread for friends and family.
See method- Serves 4
- 5 mins to prepare and 35 mins to cook
- 454 calories / serving
Ingredients
For the keema
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 4cm (2in) piece ginger, grated
- 2 green or red chillies, thinly sliced
- 3 tbsp oil
- 500g beef mince
- 1 tbsp garam masala
- 2 tsp turmeric
- 3 cloves
- 1/2 stick cinnamon
- 400g tin of chopped tomatoes
- small pot natural yogurt
- 200g frozen peas
- 1 small bunch coriander, chopped
- naan bread, to serve
For the chutney
- 200g (7oz) cherry tomatoes, chopped
- 1 red onion, finely chopped
- 1 tsp sunflower oil
- 1 tsp cumin seeds
- handful coriander, chopped
For the raita
- 250ml (8fl oz) natural yogurt
- handful mint leaves
- 1/2 cucumber, grated
Each serving contains
- Energy
- 1900kJ 454.0kcal
- Fat
- 24g
- Saturates
- 7g
- Salt
- 0.9g
- Sugars
- 19g
of the Reference intake
Carbohydrate 25.3gProtein 38.2gFibre 6.6g
Method
- Heat the oil in a large frying pan and fry the onions until softened, then add the garlic, ginger and sliced chillis. Cook for about two minutes, until fragrant.
- Add the mince and fry until it begins to brown, using a fork to break up any lumps. When it is browned, add the spices – apart from the cinnamon and cloves – and fry for 1 minute.
- Add the tomatoes and bring to a simmer, season with salt and black pepper, add the cinnamon and cloves and then the yoghurt. Stir well. Simmer for at least 40 minutes.
- Alternatively, put a lid on your saucepan (make sure it is ovenproof) and put it in the oven at gas 1, 140ºC, fan 120ºC for 3 hours – although this takes longer it means the mince becomes beautifully soft.
- At the end of the cooking time, add the frozen peas and cook for 5 minutes more. Remove from the oven, stir in the coriander and serve with naan bread, the tomato chutney and the raita.
- Tip: This keema is even better cooked the night before, then warmed through on a medium heat. Add the peas and cook for 5 more minutes. Stir through the coriander just before serving.
- See more Indian recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
- This delicious recipe is part of our Tesco Dinner Tonight series, which shows you how to turn kitchen classics into new and inspiring dishes. You can watch the full recipe video here.
