Hairy Bikers Keema Curry
Hairy Bikers’ Keema Curry is a traditional curry dish made with minced lamb or beef, cooked with onions, tomatoes, peas, and a fragrant blend of spices. This versatile recipe can be served with rice, naan, or even used as a filling for samosas or wraps.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: Indian
Ingredients
- Ground lamb or beef: 500g
- Onion: 1 large, finely chopped
- Garlic cloves: 3, minced
- Fresh ginger: 1-inch piece, grated
- Tomatoes: 2 large, chopped, or 400g canned tomatoes
- Peas: 150g, fresh or frozen
- Vegetable oil: 2 tablespoons
- Curry powder: 2 tablespoons
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Turmeric: ½ teaspoon
- Chili powder: ½ teaspoon (optional)
- Salt and pepper: To taste
- Fresh cilantro: Chopped, for garnish
Instructions
Prepare the Aromatics:
- Heat the oil: Warm the vegetable oil in a large skillet over medium heat.
- Cook the onions: Add the chopped onions and sauté until golden brown.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Brown the Meat:
- Add the ground meat: Stir in the ground lamb or beef, breaking it up with a wooden spoon. Cook until browned and no longer pink.
Add the Spices:
- Stir in the spices: Mix in the curry powder, cumin, coriander, turmeric, and chili powder. Cook for 1-2 minutes to toast the spices and release their flavors.
Add the Tomatoes and Simmer:
- Incorporate the tomatoes: Add the chopped or canned tomatoes and stir well.
- Simmer the curry: Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
Add the Peas:
- Include the peas: Stir in the fresh or frozen peas and cook for an additional 5 minutes.
Season and Serve:
- Adjust the seasoning: Taste the curry and season with salt and pepper as needed.
Find it online: https://britishrecipeshub.co.uk/hairy-bikers-keema-curry/