Qeema – Easy Indian Curried Beef Mince Recipe

That is an genuine Indian curried beef mince recipe referred to as Qeema (or keema or kheema). It’s a gem of a discover as a result of it tastes unimaginable however not like many Indian dishes, there aren’t any hard-to-find spices within the elements. And it’s tremendous quick – on the desk in 20 minutes! 

This recipe is a superb strategy to get an Indian meals repair with out having to seek out hard-to-find Indian spices.

It’s additionally a wonderful strategy to change up your ordinary rotation of beef mince recipes. Spag Bol, we love you, however generally it’s good to strive one thing new!!

And new that is. You in all probability haven’t seen Qeema on Indian restaurant menus as a result of it’s a house cooking meal. However blimey, it’s an excellent discover! 100% legit Indian flavours, 7 minute prep, 13 minute cook dinner. Get all of the spices from common grocery shops – turmeric, garam masala, cumin, coriander and cayenne pepper.

The important thing to attaining the daring, genuine Indian curried beef flavour on this fast ‘n simple recipe is an effective quantity of recent garlic and ginger, and a beneficiant quantity of floor spices.

Right here’s what you want:

• Beef mince – That’s floor beef to these of you within the States! I’m utilizing lean right this moment, however common is ok (fattier – juicier). I additionally made this recipe just a few years in the past utilizing chicken mince which was terrific.

• Recent garlic and ginger – Key to flavour on this in any other case easy Indian dish, so don’t skip these.

• Spices – Garam masala, cumin, coriander, turmeric and cayenne pepper. You will get all these at common grocery shops right here in Australia. Garam masala is an Indian spice combine which I inform folks is the “higher curry powder” as a result of it tastes extra legit, whereas the curry powders you get at common grocery shops are very Westernised.

• Recent coriander/cilantro for garnish. (Skip should you’re not a coriander fan).

• Inexperienced cayenne pepper (non-obligatory garnish) – That is for garnish, and it provides recent chilli flavour with out a lot spiciness as a result of cayenne peppers will not be that spicy. But it surely’s completely non-obligatory, so be at liberty to omit!

1. Sauté – Warmth oil in a skillet over excessive warmth. Add ginger and garlic and saute for 30 seconds till golden, don’t let it burn! Add onion and cook dinner for 1 minute till it’s beginning to flip translucent.

2. Add beef and cook dinner, breaking it up as you go, till it modifications from pink to mild brown. Add remaining elements EXCEPT water. Cook dinner for an additional 2 minutes to let the spices bloom.

3. Cook dinner 10 minutes – Add water, give it a stir, then put a lid on (or cowl with a baking tray should you don’t have a lid in your pan). Flip warmth right down to medium and let it simmer for 10 minutes or till many of the water has evaporated, however nonetheless a bit juicy.

4. Serve over with basmati rice or plain white rice, garnished with additional chilli and coriander/cilantro, and plenty of Mint Yogurt. Naan or flatbreads would make it even higher, although if time isn’t your buddy, strive frozen roti (pictured in publish, extra on this under the photograph).

Serve over basmati rice and mint yogurt or plain yogurt (recipe under for mint yogurt). Then combine up the meat into the rice so it flavours the rice, then dig in!

It’s additionally pictured above with flaky, buttery roti which I filled with the Qeema and rice. Not selfmade. I all the time have a stash of frozen ones which you will get at common grocery shops. I really like them as a result of they are often cooked from frozen in a couple of minutes – how good is that! Supreme to make use of for any and all Indian / South East Asian saucy meals, like curries.

Although, if I’ve the time (or foresight to plan upfront), you possibly can’t beat selfmade naan. 😊

For vegetable sides, strive considered one of these:

• Indian Tomato Salad with Mint Raita Dressing

• South Indian Carrot & Cabbage Salad with Coconut is recent and popping with flavours – love the coconut flavour on this!

• Give this On a regular basis Cabbage Salad an Indian spin by sautéing garlic and cumin seeds in oil earlier than mixing up with different Dressing elements.

Indian Tomato Salad with Mint Dressing

Cabbage & Carrot Thoran-style Indian Salad

On a regular basis Cabbage Salad

I actually hope you do this Qeema recipe, the flavour is so genuine! One thing a little bit completely different to make with that packet of beef mince you threw in your purchasing trolley on the weekend.

Qeema – Easy Indian Curried Beef Mince Recipe

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Serves: 4 Prep Time: 5 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 255 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tbsp vegetable or canola oil , or other neutral oil
• 4 tsp ginger , finely mince
• 5 large garlic cloves , minced (about 4 tsp)
• 1 large onion , finely diced
• 500g / 1 lb beef mince (ground beef)
• 3/4 tsp cooking salt / kosher salt
• 1 tsp cayenne pepper or chilli powder (pure, not US chili powder spice mix), omit for not spicy
• 1 1/4 tsp garam masala (Note 1)
• 1 1/4 tsp cumin powder
• 1 1/4 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 cup water
• 1 green cayenne pepper , deseeded, finely sliced
• Cilantro/coriander leaves
• Plain yogurt or Mint yogurt (below)
• 3/4 cup plain yogurt
• 1/2 cup (lightly packed) mint leaves
• 1/4 tsp cooking salt / kosher salt

Instructions

1. Sauté – Heat oil in a skillet over high heat. Add ginger and garlic and saute for 30 seconds until golden, don't let it burn! Add onion and cook for 1 minute until it is starting to turn translucent.
2. Add beef and cook, breaking it up as you go, until it changes from pink to light brown. Add remaining ingredients EXCEPT water. Cook for a further 2 minutes to let the spices bloom.
3. Cook 10 minutes – Add water, give it a stir, then put a lid on (or cover with a baking tray). Turn heat down to medium and let it simmer for 10 minutes or until most of the water has evaporated.
4. Serve over with basmati rice or plain white rice, garnished with extra chilli and coriander/cilantro, and lots of Mint Yogurt. Naan or flatbreads would make it even better, though if time is not your friend, try frozen roti (pictured in post, Note 3).
5. Blitz then stir – Put just 1/4 cup of the yogurt with the mint leaves and salt in a jug just big enough to fit the head of a stick blender. Blitz until mint is very finely chopped. Then stir in remaining yogurt. (Note 4) Refrigerate until required.

Notes

Recipe credit – very slightly adapted from this Indian Queema Minced Beef by Scrambled Chefs.
1. American “Chili Powder” is not pure ground chilli, it contains other spices like paprika and is not very spicy. This recipe calls for pure ground chilli for spiciness, or cayenne pepper.
2. Garam Masala – Spice mix used in Indian cooking, a more legit curry powder. Sold at regular grocery stores in Australia -> Coles, Woolworths, Harris Farms.
3. Roti – Flaky Indian round flatbread that’s sold in the freezer section of large grocery stores these days. Love them because they’re so handy – cook from frozen on the stove in just a couple of minutes. Cheap, tasty, if you’ve never tried it, it’s a game changer! 🙂
4. Mint yogurt – Blitzing makes yogurt watery. So just blitz the minimum to puree the mint, then stir the rest in which thickens the sauce up again.
5. Leftovers keep for 3 – 4 days in the fridge, or freezer for 3 months.
Nutrition for beef only, not including rice or yogurt sauce.