Beef Keema

This recipe works in combination with: Ragu Pasta Bake. This recipe features in these meal plans: Winter Warmers.

An easy Indian beef curry with tomatoes and potatoes served over rice.


  • 125g of minced beef
  • 1/2 medium onion, finely chopped
  • 1 medium new potato (approx 70g), peeled and diced
  • 200g of tinned chopped tomatoes
  • 2 tbsp of peas
  • 60g of long grain rice
  • 150ml beef stock, prepared according to the packet instructions
  • 1 tsp tomato puree
  • 1 garlic clove, finely chopped
  • 1 tbsp olive oil
  • 1/4 tsp ground coriander
  • 1 tsp medium curry powder
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 25 mins
  • Price per person: £1.90
  • Store cupboard: Typical
  • Calories per serving: 720
  • 5-a-day per serving: 1.9
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Beef Keema photo

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  1. Heat the olive oil in a saucepan and fry the onion and garlic for 3-4 minutes, or until the onion is soft. Add the minced beef and fry for 5 minutes, or until the beef is browned. Add the potatoes, coriander and curry powder and fry for 1 minute.
  2. Add the stock, tomatoes and tomato puree and simmer, covered, for 10 minutes, or until the potatoes are soft. Add the frozen peas and continue to simmer, uncovered, for 5 minutes, or until the keema develops a thicker consistency. Season to taste with salt and pepper.
  3. Meanwhile, cook the rice according to the packet instructions.
  4. To serve, simply spoon the beef keema over the cooked rice.

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