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KEEMA CURRY

mhenshall

Registered
This is a traditional Indian recipe handed to me by a friend - give it a try - it's simple to make, and you can vary it

2 TABLESPOONS OIL
1 MED ONION FINELY CHOPPED
1 INCH ROOT GINGER CHOPPED AND GROUND
2 CLOVES GARLIC
2 TSP GROUND CUMIN
1 TABLESPOONS GROUND CORIANDER
2 TSP CHILLI POWDER
¾ TSP TURMERIC
2LB MINCED BEEF/LAMB or 1LB IF HAVING WITH POTATOES
2 TABLESPOONS TOMATO PUREE OR LARGE TINNED TOMATOES
SALT TO TASTE
12OZ FROZEN PEAS OR MIXED VEG OR FRY MUSHROOMS UP WITH THE ONIONS AT THE BEGINNING
1 TSP GARAM MASALA
CHOPPED FRESH CORIANDER
HEAT A LITTLE OIL, ADD MINCE AND BROWN, PUT MINCE TO ONE SIDE.
KEEP JUICES,ADD GINGER AND FRY ON LOW LIGHT, KEEP STIRRING AND ADD ONIONS AND GARLIC.
ADD ALL SPICES EXCEPT GARAM MASALA TO A CUP AND MIX WITH WATER TO A PASTE, THEN ADD TO MINCE AND STIR WELL.
ADD MORE WATER OR TINNED TOMATOES, BUT NOT TOO MUCH IF USING POTATOES, ADD THESE CHOPPED TO POT.
ADD SALT, BRING TO THE BOIL AND SIMMER WITH LID ON TILL POTATOES ARE COOKED. ADD PEAS/VEG AND HEAT THROUGH.
THE LONGER YOU LEAVE TO SIMMER, THE BETTER THE TASTE.
IF TOO MUCH WATER AT THIS STAGE REMOVE LID AND ALLOW
LIQUID TO BOIL OFF.
ADD CHOPPED CORIANDER AND SPRINKLE IN GARAM MASALA.
SERVE WITH RICE. – SHOULD SERVE 4 PEOPLE.
Enjoy
 
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