Beef keema
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
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