Recipe: Delicious My Nana's Keema Curry

My Nana's Keema Curry. Great recipe for My Nana's Keema Curry. This is my Grandmother's Keema Curry recipe that I was lucky enough to get from her recently. It's a curry she used to eat a lot of when living in India and she still makes it regularly today.

My Nana's Keema Curry It's wonderful served with rice, chapati or naan bread. Bombay potatoes also go well with this as a side. This is my Grandmother's Keema Curry recipe that I was lucky enough to get from her recently. You can have My Nana's Keema Curry using 21 ingredients and 4 steps. Here is how you cook that.

Ingredients of My Nana's Keema Curry

  1. Prepare 550 g of minced beef meat, I used 5% fat lean,.
  2. Prepare 2 of large onions, chopped finely,.
  3. It’s 1 of green chilli, sliced, seeds left in (according to taste),.
  4. You need 1 tbsp of tomato pureé paste,.
  5. Prepare 2 tbsp of corriander leaves, if not using fresh use 1tsp powder,.
  6. You need 3 cloves of garlic,.
  7. You need 1 tsp of ginger,.
  8. You need 1 tsp of tumeric,.
  9. Prepare 1 tsp of cumin,.
  10. You need 1/4 of chilli powder,.
  11. It’s 6 tbsp of cooking oil,.
  12. You need of Salt to season,.
  13. Prepare 3/4 pint of water.
  14. You need of Garnish:.
  15. You need leaves of Additional corriander.
  16. It’s of Equipment Needed:.
  17. Prepare 1 of food processor or blender.
  18. It’s of Serving Suggestions:.
  19. Prepare of Naan or chapati bread,.
  20. It’s of Basmati or pilau rice,.
  21. It’s of Dhaal or Bombay potatoes.

It's a curry she used to eat a lot of when living in India and she still makes it regularly today. It's wonderful served with rice, chapati or naan bread. Bombay potatoes also go well with this as a side. Add the garlic, ginger, Serrano pepper and spices to the pot.

My Nana's Keema Curry step by step

  1. Blend the garlic together with the ginger using a food processor..
  2. Add the green chilli, coriander and half the onions in with the garlic. Then add the turmeric, chilli powder and cumin and blend until a very fine texture..
  3. Heat the oil and the remaining onions in a large saucepan over a medium heat until the onions just begin to turn translucent. Add in the blended ingredients and stir together with the onions then fry gently until beautifully fragrant. Add the mince, and season well with salt, stir until combined and brown off then add in the water..
  4. Cover and simmer gently until the mince is cooked. Add the tomato puree, then mix thoroughly. Cook for a further few minutes then serve, garnish with a few corriander leaves. Enjoy! :).

It's a curry she used to eat a lot of when living in India and she still makes it regularly today. It's wonderful served with rice, chapati or naan bread. Bombay potatoes also go well with this as a side. I love my curries and have made various variations of keema so I thought id try this one, its vile sorry 🙁 the spices arent balanced enough in this dish, its laden with Garam Masala and that bitterness shines through despite having put the yoghurt in, the way the recipe is written isnt clear cut and a bit of a shambles to follow really and I. The slow cooking makes for a rich, spicy dinner that is full of flavour and really hits the spot for that takeaway urge!