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 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
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.
The joy of experimental cooking combined with a love of bargains, has filled my kitchen cupboards to the brim. I am ashamed to say, I have for some time now headed to the supermarket crying ‘Old Mother Hubbard’, when in fact I have 3 months worth of staples. Enough is enough! No more is going in, until some comes out. This recipe was inspired by the Caribbean, and reduced my cupboard clutter of a tin of black beans, pineapple chunks and coconut milk. It was easy to make and a pleasure on the palate.
8 Chicken Drumsticks/Thighs
1 Red Bell Pepper
Tin of Pineapple Chunks Plus 100ml of Juice
400g Tin of Black Beans
400g Tin of Coconut Milk
20g Fresh Coriander
1tbsp Medium Curry Powder
1tbsp Olive Oil
2tsp Corn Flour
Preheat the oven to 180°C/Fan 160°C/350°F/Gas Mark 4.
Heat the oil in a large oven proof frying pan and brown the chicken, about 5-7 minutes. Deseed and chop the pepper and add to the pan, with the curry powder.
Combine the corn flour with the pineapple juice, before adding to the pan with the coconut milk and pineapple chunks. Season with salt and pepper.
Cook in the oven for 35 minutes, remove and add the black beans and chopped coriander, return to the oven for a further 10 minutes.