The word "keema" means minced meat and in truly traditional recipes mutton would be used. There are countless variations on the basic keema curry recipe, this one is relatively simple and uses traditional ingredients, though fresh spices would be used in for a really authentic taste rather than the more available, dried ones we use. Keema curry is not normally a hot curry, it should be on the mild side. You can vary the amount of chillies used to suit your taste buds.
|500g / 1lb 2oz minced beef|
|2 tablespoons of tomato concentrate|
|3 medium sized ripe tomatoes|
|2 medium onions|
|4 garlic cloves|
|1 cup of peas (defrosted before adding to slow cooker)|
|80ml / 3fl oz of hot beef or vegetable stock (2 stock cubes)|
|30g / 1 oz of butter (ghee if you have it)|
|¼ teaspoon of ground ginger|
|½ teaspoon of ground cinnamon|
|½ teaspoon ground cumin|
|1 teaspoon of ground coriander|
|1 teaspoon of turmeric|
|1½ teaspoons of garam masala|
|1½ chilies (more if you like a hot curry)|
|¼ teaspoon pepper (normal ground black)|
|½ level teaspoon of salt|
Peel the onions and garlic, top and tail then finely chop.
Chop up two (not three) of the tomatoes into smallish pieces.
Our keema curry recipe uses minced beef which is less fatty than lamb but lamb is fine to use. Tomatoes and peas are used as is the tradition with Keema curry but additional vegetables can be used with superb results to bulk out the expensive meat. Carrots are well suited to this dish as are French and runner beans.
We cooked this slow cooker recipe in the Tesco 3.5 litre slow cooker and it would be possible to nearly double the amount (just under) in a slow cooker of that size. A 2.4 litre slow cooker would be quite possible to use for this recipe and up to a 5.5 litre one could be used without any ill effects. The overall cooking time we recommend is about 5½ hours but this can easily be extended to 7½ hours using a slow cooker.
Recipe by David Marks.
Turn the meat in the pan and break it up, frying for about five minutes.
After one hour turn the heat to low and slow cook for 4 hours. When the time comes to cook the rice for the curry, first slice the remaining tomato and add it along with the peas to the slow cooker. Turn the slow cooker to high whilst the rice is cooking.