Recipe
Why make it
A dry-style everyday keema where sweet green peas cook into browned, well-spiced beef mince. Quick enough for a weeknight and perfect with hot roti.
Serves 4
+ 13 more in the full recipe
Step 1 of 9
Heat the oil in a heavy pot over medium heat. Add the cumin seeds, cinnamon, cardamom, cloves and bay leaf, and let them sizzle for about 30 seconds until fragrant.
Step 2 of 9
Add the chopped onions with a pinch of the salt. Fry, stirring often, until soft and deep golden brown, 8 to 10 minutes. Sprinkle in a splash of water if they catch on the base.
Step 3 of 9
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Step 4 of 9
Add the mince and raise the heat to medium-high. Break it up with the back of the spoon and fry, stirring, until the liquid dries up and the meat is browned, about 8 minutes.
Step 5 of 9
Add the tomatoes, yogurt, chilli powder, coriander, turmeric and the remaining salt. Cook, stirring often, until the tomatoes collapse and oil separates around the edges of the masala, about 10 minutes.
The last 4 steps are in the full recipe.
Cook’s tip
Brown the mince properly before adding tomatoes. The colour you build at this stage gives the keema its depth.
Ready to cook?
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