Kheema Curry - Serves 4
Kheema Curry - Serves 4
Ingredients:
198 ml/7fl.oz water or beef stock
1 large onion, peeled and finely chopped
3 garlic cloves peeled and crushed
1 tsp finely grated ginger, 1 tsp cumin seeds, 2 tbsp medium curry powder, 3-4 green chillies (optional)chopped
737g/1lb 10 oz extra lean minced beed
2 x 400g cans chopped tomatoes
198g/7oz mushrooms halved and quartered
2 carrots peeled and cut into 1/2 inch cubes
salt and freshly ground black pepper
198g/7oz sugar snap peas trimmed
Large handful chopped corriander
Method:
Place water or stock in a large pan, add oinion and cook over a low heat for 15-20 minutes until softened. Add the garlic, ginger, cumin seeds, curry powder, green chillies and minced beed and stir and cook over a high heat for 4-5 minutes.
Stir in the tomatoes, mushrooms and carrots and bring to the boil. Season well, ciover and reduce heat to low, cook for 1hr-1hr 30 mins stirring often or until meat is tender and the sauce has thickened. Ten minutes before the end of the cooking time add the sugar snap peas. When cooked remove from the heat and stir in the chopped corriander.
Enjoy!
This can be served with rice or on its own with pitta bread.
I had a salad and rice with it.
