Keema Style Curry & Peas

I love most curries and this is no exception, keema and peas was a struggle for me until I asked the lovely chef at my favourite Indian restaurant where I was going wrong and he told me not to overcook the keema.  He said he stir fries it with the spices and his is delicious.  Now, his may be delicious because he’s an excellent chef and because he’s using things like ghee that I don’t add but this is a quick, easy and tasty way to have a syn free keema style curry and peas.

You can serve with boiled rice but this is also great on a baked potato with a side salad if you’d like to kick up your lunch

Ingredients:

500g 5% minced beef

I red onion finely chopped

3 garlic cloves finely chopped

2 tablespoons curry powder (I use hot but go with what you like)

1 beef stock cube

1 beef stock

200g frozen peas

Garlic frylite

Method:

Heat a large frying pan with your spray oil (I use garlic frylite) and add the red onion and garlic, sauté for a3-4 minutes then as your minced beef

Break it up with your spoon and add the dry ingredients (curry powder and beef stock cube).  If you want to add your own spices you can, it depends how much depth you want in this.  I’ve made it quick by saying use curry powder but you can use anything you like.  I sometimes add a little chilli powder and garam masala (a teaspoon of each) but taste once the mince is cooked and see what works for your personal taste

Once the mince is browned make up the beef stock with only a little water, I use 250ml as it’s a dry curry, you’re simmering and making sure the mince texture is right and also cooking the peas

Add the frozen peas and simmer for a further 5 minutes

Serve with your choice of sides

You can freeze the keema, in fact it freezes really well and the flavours are often nicer when defrosted as it seems to develop

Syn free keema and peas