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1 Pack Lean Minced Beef
1 Onions (chopped)
2-3 Garlic Cloves
2 Inch Fresh Ginger
1 Large Flat Mushrooms (chopped small)
2-3 Handfuls Fresh Spinach Leaves
1 Red Pepper (chopped small)
1 Cup Water
1 Tbsp Tomato Puree
Rapeseed Oil (or other vegetable oil)
1 Tbsp Dried Coconut or Creamed Coconut
Spices:
1 tsp Chilli Powder
1/2 tsp Paprika
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Cayenne Pepper
1 tsp Turmeric
Pinch Yellow Mustard Seeds
Pinch Black Kalonji Seeds
Pinch Cumin Powder
Pinch Coriander Powder
Pinch Salt (optional)
Pinch Paprika
Method:
Place the chopped onion into a blender and blend into a paste.
Heat some oil in a large pan/wok and fry the onions on a medium heat stiring always for a few minutes.
Blend the garlic ginger and chilli.
Add blended garlic mixture with turmeric, mustard and kalonji seeds.
Cook for a few minutes stiring well.
Turn the pan heat off.
Take the curry base mixture from the pan and blend it into a thick paste.
You can add a drizzle of oil and a little splash of water to the mixture to held it blend together.
Now pour it back into the pan.
Turn the heat back on.Add the cup of water, 1 tsp cumin, 1 tsp coriander, 1/2 tsp Cayenne, pinch methi leaves and 1/2 tsp paprika.Stir well bring to the boil and simmer for a few minutes.Add the tomato puree, red peppers and beef.Simmer for 5-10 minutes chopping at the minced beef and stiring from time to time.Add mushrooms.Simmer for 5-10 minutes.Add the coconut, stir well.Add a pinch of paprika, cumin and coriander and salt (optional) with a drizzle more of oil.Once your keema curry is cooked and thickened add the fresh spinach leaves.It looks a lot of spinach at first but the leaves soon cook down a lot smaller and wilt.Stir well and add fresh coriander leaves.Only cook for a few minutes as coriander and spinach leaves cook very quickly.
