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Beef keema

Beef keema

5
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
Hot and spicy blends perfectly with cool yoghurt and coriander. Looking to do some batch cooking? This recipe is freezer friendly so make a big batch now, pop what you don't eat in the freezer and enjoy a fuss free meal at a later date.

Ingredients

Vegetable oil

2 tsp

Brown onion

1 medium, finely chopped

Extra lean beef mince, raw

400 g

Fresh red chilli

1 whole, finely chopped

Korma paste

2 tbs

Canned diced tomatoes

1 400g can, (1 x 400g can)

Frozen green peas

½ cup(s), (60g)

Lemon juice

1 tbs

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Baby spinach

60 g

Fresh coriander

¼ cup(s), coarsely chopped

Instructions

  1. Heat the oil in a large, deep, non-stick frying pan over medium-high heat. Cook the onion, stirring, for 3-4 minutes or until softened. Add the mince and cook, stirring to break up lumps, for 3-4 minutes or until browned. Add the chilli and curry paste and cook, stirring, for 1 minute or until fragrant.
  2. Add the tomato and ¾ cup (180ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes. Add the peas and simmer for 5 minutes or until sauce has thickened.
  3. Add the lemon and half the yoghurt and simmer, stirring, for 1 minute. Stir in the spinach and cook for 1 minute or until spinach wilts. Season with salt and pepper. Serve keema with a dollop of remaining yoghurt and topped with coriander.

Notes

SERVING SUGGESTION: Steamed baby carrots and green beans, plus steamed brown rice. Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

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