It’s odd how few Indian recipes I’ve posted on here since starting this blog back in September. It wasn’t a conscious decision, it just kind of happened. I still cook Indian food, just significantly less than I used to a year or so ago… And coming from someone who could happily eat curries every day of the week, that’s quite a change. I suppose I’ve just been so focussed on trying new things and finding new go-to recipes (why hello, risotto…)
Well, anyway, here’s my 100th post, but my first curry post. Qeema, kheema, keema – however you spell it, it means mince. A semi-dry curry of mince might sound odd if you haven’t tried it, but it’s really quick to make and tastes great. I make it slightly differently now than how I learnt from my Uncle, basically using more flavourings and slightly more tomato than is traditional. I also add a couple of stems of limbro, or curry leaves. It’s difficult to explain the taste, but, well… The clue is in the name. Throw the stems in whole and they’ll impart an almost smoky, curried layer of flavour to your dish. Once ready to serve, I tend to remove the stems but leave behind the leaves. Limbro freezes really well, so if you’ve never used it before but like spiced food, why not pick up a bag and give it a go?
Go right ahead and play with the veggies that you put with your meat. I always use peas, and like to add other green veg too, sometimes – broad beans work really well, as does broccoli. Delicious, healthy and filling – and quick to prepare. What more can you ask for…?!
200g lean mince (meat of your choice – I like beef or lamb)
1 tbsp. oil
1 large onion, diced
200g juicy fresh tomatoes (you could also use tinned), blended
2 tbsp. tomato puree
1 tsp. vegetable bouillon
1 tbsp. chopped garlic (about 4 cloves)
1 tbsp. chopped ginger
1 tbsp. chopped coriander stems, leaves chopped too and kept separate
2-4 hot chillies, left whole, but slit down the middle
2 stems of limbro
1 tsp. ground cumin
1 tsp. ground coriander
1/4 tsp. turmeric
1 tsp. garam masala
100g peas (I use frozen)
100g broccoli (optional), stems diced and tops cut into small florets
Juice of 1/2 small lemon
Begin by putting the mince in a large dry pan. Break it up with a wooden spoon whilst you brown it over a medium heat. Once it has all turned brown, remove from the pan and set aside.
Next, add the oil to the pan, and fry the onion until golden and softened. Add the broccoli stems and cook for a further couple of minutes. Then, add the blended tomato, tomato puree, bouillon, garlic, ginger, coriander stems, chillies, limbro, ground cumin, ground coriander and turmeric, and plenty of black pepper. Stir, add a splash of water, and cook for five minutes.
Return the meat to the pan, and add the broccoli florets. Cook for a couple of minutes, before adding the peas and coriander leaves. Simmer for a further two minutes. Taste for seasoning, adjust if needed, then stir through the chopped coriander leaves, garam masala and lemon juice. Remove the limbro stems before serving. Enjoy with rice and/or chappatis.