Ingredients:

  • 1 lb (450g) Lean Beef or Turkey Mince (5% fat max)
  • 2 large Onions, finely diced
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 2 Green Chillies, finely sliced (optional)
  • 2 tbsp Tomato Purée (Paste)
  • 1 x 14 oz (400g) can Chopped Tomatoes
  • 1 cup (240ml) Beef Stock (low sodium)
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1/2 tsp Turmeric Powder
  • 1 tsp Garam Masala
  • 1/2 tsp Chilli Powder (or Cayenne)
  • Salt & Black Pepper to taste
  • 1/4 cup Fresh Coriander (Cilantro), chopped for garnish

Instructions:

  1. Heat a splash of water (or cooking spray) in a large, deep saucepan over medium heat. Add the diced onions and cook gently until softened and translucent, about 8 minutes.
  2. Add the minced garlic, grated ginger, and green chillies (if using) to the onions. Cook for 1 minute until fragrant.
  3. Clear a small space in the centre of the pan. Add the tomato purée, cumin, ground coriander, turmeric, and chilli powder. Cook them directly in the heat for 30 seconds, stirring constantly, until intensely fragrant.
  4. Add the lean mince to the pan. Break it up with your spoon and cook until it is fully browned, draining off any excess liquid released.
  5. Stir in the canned chopped tomatoes and beef stock. Season well with salt and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low.
  6. Cover the pan partially and let the Keema simmer gently for 20–25 minutes, stirring occasionally, to allow the spices to meld beautifully.
  7. Stir in the Garam Masala during the last 5 minutes of cooking. Taste and adjust salt or chilli as needed. If the curry is too thin, remove the lid completely for the last 5 minutes to reduce slightly.
  8. Stir through half of the fresh coriander just before serving. Garnish the top with the remaining coriander and serve immediately with your preferred sides.