This was surprisingly delicious and flavoursome; the curry paste really adds a good depth yet it is still light and wholesome. A Keema curry is one that uses mince which we’ve not really done. After this recipe we’ll certainly try a few others.
Keema curry & raita – to serve 4
- 1 onion, chopped
- 400g beef mince
- 340g frozen peas
- handful fresh coriander, chopped
- 1 green chilli, chopped
- 2 garlic cloves, chopped
- thumb-sized piece ginger, chopped
- 1/2 tsp each turmeric and ground coriander
- 1 tbsp curry powder
- 200g fat-free natural yogurt
- 100g cucumber, peeled, deseeded and diced
- handful fresh mint, chopped
Cook the onion in a splash of water for about 5 minutes until softened. Stir in the mince and cook for another 5 minutes to brown. Add the paste, cook for a minute, then pour in 100ml water. Bring to the boil and simmer for 5 minutes.
Meanwhile, mix the raita ingredients together and season. When the mince is cooked, season and stir through the coriander. Serve with the raita and some brown rice.
Wine suggestion: You don’t want something with too much acidity here but it still needs a bit of easy fruit. Try a Pinot Blanc from Alsace.
(Original recipe from BBC Good Food)