Here in the UK it went cold over the Easter period. To make things worse my boiler decided to pack up. The oven has been working overtime cooking stews, just to keep the edge off the chill. This warming beef keema was done on the hob. Although I enjoyed standing before a hot oven; the warmest place in the house.
From a family of five children. Cheap and cheerful meals with more stretch than Stretch Armstrong was essential in our house. Traditional homecooked food was what I grew up on. I still look forward to a meal at my mums.
However mince beef became one of those ingredients that got moved round my plate to make it look less. Too much of a good thing was definitely the case here. For many years I didn’t touch it. Recently it has squeezed its way back into my diet. I have eaten some tasty meatballs, bolognaise, and cottage pie. This beef keema was a hit with the whole family.
- 500g mince beef
- 1 onion
- 1 clove of garlic
- 2 tsp ginger puree (fresh or dried ginger can replace puree)
- 1 tbsp medium curry powder
- 2 tbsp tomato puree
- 400g tin chopped tomatoes
- 1 tbsp tomato ketchup
- 100g peas
- 1 litre beef stock
- 2 tbsp vegetable oil
- 6 spring onions
- Peel and dice the onion and garlic. Heat the oil in a large frying pan over a medium heat. Fry the onion for 4-5 minutes with the ginger, until the onion is translucent and starting to brown.
- Add the mince beef and garlic to the pan. Fry for a further 5-6 minutes, until no pink meat remains.
- Stir in the curry powder for 1 minute until well incorporated. Then add the tinned tomatoes, puree, ketchup, and stock. Bring to the boil. Simmer for 15 minutes until the liquid has reduced. Add the peas a couple of minutes before serving. Season with salt and pepper.
- Serve with your choice of rice. Garnish with chopped spring onions.