Keema curry
Brian Lagerstrom · ♥ 22.9K likes · 629.2K views · 15 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 225 g white onion
- 150 g rustic potato
- 5–6 cloves garlic
Small dice the onion, medium dice the peeled potato and press the garlic.
- olive oil
- salt
Over medium high heat add olive oil to a 12 inch nonstick pan, then the onions, potato and a strong pinch of salt, and saute three to four minutes until the onion caramelises at the edges.
- 1 lb ground beef
Pan back on medium high with olive oil, add the ground beef and a strong pinch of salt and smush it well as it browns.
Browning the beef and frying the spices
- 5 g curry powder
- 3 g garam masala
- 5 g ground cumin
Add the curry powder, garam masala, cumin and tomato paste and fry about 30 seconds to wake the spices.
- 25 g tomato paste
- 1 can coconut milk
- 200 g water
- 150 g baby spinach
Return the potato and aromatics, add the coconut milk and the water, bring to a simmer and cook about 10 minutes until reduced and the potatoes are tender.
- 150 g frozen peas
Season with salt, stir in the frozen peas and the chopped spinach and cook two to three minutes to wilt.
Spinach, peas and serving the keema
- white rice
Loosen with more stock or coconut milk if it is not saucy, and serve over white rice.