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Keema Curry

Keema puts mince at the centre of a curry rather than a slow-cooked cut. I get the spices and chopped ingredients ready before the mince goes into the pan.

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Prep Time
10 mins
Cook Time
20 mins
Serves
4
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★ 5 out of 5 · 3 ratings.

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Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read

Chef’s notes

My first preparation check: Fry the minced beef in the pan with salt, pepper, and cumin, breaking up larger chunks until completely browned, about 5 minutes.

Ingredient swaps

Check the gluten-free status of the sauces, stocks and seasonings you use. A similar name does not establish the same ingredients or gluten-free status.

Why this recipe works

Get the chopped ingredients and measured liquids ready before you start. Keep the addition order in the method so each component gets its intended time in the pan or bowl.

For more help, browse Kitchen Skills and gluten-free label guidance.

Keema Curry
Let's get cooking

Method

  1. Heat a large frying pan over high heat.
  2. Fry the minced beef in the pan with salt, pepper, and cumin, breaking up larger chunks until completely browned, about 5 minutes.
  3. Remove the cooked mince from the pan with a slotted spoon, leaving the oil behind, and place it in a bowl for later.
  4. Reduce the heat to medium and add ghee (or oil) to the pan.
  5. Add the diced onion to the pan and cook for 4-5 minutes, stirring occasionally, until softened.
  6. Add minced garlic, minced ginger, and spices to the pan, and fry for a minute, stirring continuously until fragrant.
  7. Add tinned tomatoes and stock to the pan, stir everything together, and bring to a gentle simmer.
  8. Add the cooked mince back into the pan, stir, and allow to simmer for 5-6 minutes.
  9. Add frozen peas, stir again, and cook for another 2 minutes to heat through.
  10. Serve with fresh coriander, boiled rice, mango chutney, and your favorite gluten-free naan bread.
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Keep cooking

CHE COOPER FOOD MY WAY · COOK MODE
Keema Curry

One step at a time.

Ingredients for this recipe
  • 500 g minced beef (ground beef)
  • salt, to taste
  • 5 fennel seeds
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground cumin
  • 2 tbsp ghee (or neutral oil)
  • 2 onions, diced
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 200 g tinned tomatoes
  • 2 tbsp curry powder
  • 1/4 tsp cinnamon powder
  • 1/4 tsp cardamom powder
  • 1/2 tsp black pepper powder
  • 1 tsp fenugreek seeds
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 200 ml gluten-free vegetable stock
  • 1 cup frozen peas
  • 5 curry leaves, fresh or dried (optional)
  • 2 tbsp fresh coriander, chopped
  • Boiled rice