I love all kinds of curries. They are quick to prepare, relatively healthy and simply make you feel good inside, during and after the meal. And when the aroma of this Keema Curry fills the room, all your senses are stimulated by the exotic pleasures of North India. This dish is especially popular in North India, Bangladesh and Pakistan.
Traditionally, Keema Curry is made with minced lamb. As it is unusual in this country, you can also use ground beef or pork. Or you simply mix two types of meat. If you’ve ever wondered if you can freeze ground beef? Here is the answer.
Generally, potatoes are also added to Keema Curry, in some cases peas too, but of course, as always, this is a matter of taste. Overall, it’s a very cheap and nutritious food that warms you from the inside and brings some kind of comfort. It is best served with sweet naan bread or basmati rice.
Interested in curry, Asian or Indian style? Find out here which ingredients will enhance the flavor of your curry or which one is exactly among Thai curries.
You can also find more curry recipes here:
Keema Curry – Indian style with minced meat
This North Indian Keema Curry warms the body and soul.
Peel the onion and garlic cloves. Finely chop the first and finely chop the garlic. Also, mince the ginger and chop the chillies. Peel and slice the potatoes.
Heat the oil and butter in a large saucepan. Add the onion, ginger and garlic, season with a pinch of salt and sauté briefly until translucent. Then add the minced meat, fry and break it up with a wooden spoon or stirrer until it is crumbly and brown.
Add chilli, turmeric and garam masala and fry briefly. Add tomato paste and potatoes and deglaze with water. Bring to a boil, reduce heat and simmer, covered, for about 30 minutes.
Finally, season the curry with salt, sugar, pepper and lemon juice. Serve with fresh coriander and a side dish of your choice.