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Beef keema

Beef keema

Total Time
30 min
10 min
20 min
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.


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


  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.


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.