Weekly Recipe 0073 – Indian Keema Curry

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keema

Keema cooked in a thermal cooker
Recipe Type: Main – curry
Cuisine: Indian
Author: Adapted from Curry Club recipe
Cook time:
Total time:
Serves: 4
This is a wonderful eat anytime curry adapted from a recipe by Pat Chapman of The Curry Club. The curry is so easy to make and will be loved by all. I added chickpeas to my version as I love them but you could add peas which is more traditional.
Ingredients
  • 2 tbsp ghee or vegetable oil
  • 2 medium red onions, chopped
  • 2 cloves garlic, finely chopped
  • 5 cm piece of fresh ginger, finely chopped
  • 1 tsp turmeric
  • 1 tsp coriander, ground
  • 1 tsp chilli powder (use less if you don’t like your curries too hot)
  • 4 cloves
  • 1 cardamom
  • 500g mince. This can be lamb, beef or pork which ever you like
  • 400g tin of tomatoes
  • 1 tbsp tomato ketchup
  • 225g tin tomato soup
  • 400g tin chickpeas
  • 1 tbsp garam masala
  • 1 tbsp fenugreek
  • To Serve
  • boiled rice (this can be cooked at the same time in the top pot)
  • salt
  • 2 hard boiled eggs sliced
Instructions
  1. Add the ghee or oil to the inner pot over a medium heat.
  2. Fry the onions, garlic and ginger until the onions start to soften.
  3. Turn down the heat slightly and add the turmeric, coriander, chilli powder, cloves, cardamom and a little water if too dry. Cook for 5 minutes stirring from time to time.
  4. Mix in the meat, tomatoes, ketchup and soup. Turn up the heat and bring to the boil while stirring from time to time.
  5. Add the garam masala and fenugreek. Simmer for 5 minutes with the lid on before putting the inner pot into the insulated outer container.
  6. Shut the lid and leave to thermally cook for a minimum of 2 hours without power.
  7. Check the seasoning before serving. Serve with rice and sliced boiled eggs on top