Ground Beef Curry (Keema Matar)
User Reviews
4.7
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
3 hrs 15 mins
-
Servings
4
-
Calories
296 kcal
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Course
Main Course
-
Cuisine
Indian
Ground Beef Curry (Keema Matar)
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Easy and delicious Ground Beef Curry (Keema Matar) (Keema Matar). This delicious curry can be made with ground beef or lamb and is mild enough for the whole family to enjoy!
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Ingredients
- olive oil or cooking spray
- 2 onion peeled and finely chopped
- 1 pound ground beef lean, approx. 450 g
- 2 tbsp curry powder or hot if you like it spicy, mild
- 1 tsp salt
- 1 tbsp garlic or minced garlic, paste
- 1 tbsp ginger or finely grated fresh ginger, paste
- 1 chicken stock cube crumbled, or beef stock cube
- 4 tbsp tomato paste
- 1 cup passata strained sieved tomatoes, 250 ml
- 1 cinnamon stick small
- 2 cups peas frozen, 260g
- 2 jalapeños sliced, to garnish
- cilantro (coriander) to garnish
- salt to season
- black pepper to season
- lime to serve, wedges
Instructions
Slow Cooker Instructions
- Mist a large pan (or your slow cooker if it allows for searing) with cooking spray. Add the onions, beef, curry powder and salt and stir well, breaking up the ground beef with a wooden spoon.
- Add the garlic and ginger and brown for about 5 minutes.
- Stir in the stock cube, tomato paste, passata and cinnamon stick. Transfer to slow cooker, cover and cook for 3 hours on HIGH setting.
- Uncover, stir in the peas and cook for a further 10-15 minutes.
- Discard the cinnamon stick, taste and season with salt and pepper, if needed.
- Scatter with sliced jalapenos and cilantro leaves before serving. Serve over rice, as a jacket potato filling, pizza topping or simply with some flatbread.
Stovetop Instructions
- Mist a large pan with cooking spray. Add the onions, beef, curry powder and salt and stir well, breaking up the ground beef with a wooden spoon.
- Once the meat is well browned, add the tomato paste, passata, and cinnamon stick. Stir everything together, adding a little water if the pan is dry.
- Cook, uncovered, stirring occasionally, for about 20 minutes. Stir in the peas and cook a further 5 minutes or until tender.
- Discard the cinnamon stick, taste and season with salt and pepper, if needed. Scatter with sliced chili and fresh coriander leaves before serving.
Equipments used:
Notes
- Storing and freezing: leftovers will keep for up to four days in the refrigerator, stored in an airtight container. You can also freeze this curry in frezer bags or suitable containers and use within three months. Thaw overnight in the fridge and heat until hot all the way through before serving.
- Replace the curry powder with a few tablespoons of your favorite curry paste.
- Variations: replace the ground beef with ground lamb or a vegetarian / vegan plant based alternative.
- Storing and freezing: leftovers will keep for up to four days in the refrigerator, stored in an airtight container. You can also freeze this curry in frezer bags or suitable containers and use within three months. Thaw overnight in the fridge and heat until hot all the way through before serving.
Nutrition Information
Show Details
Calories
296kcal
(15%)
Carbohydrates
29g
(10%)
Protein
31g
(62%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
70mg
(23%)
Sodium
1051mg
(44%)
Potassium
1206mg
(26%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
1308IU
(26%)
Vitamin C
74mg
(82%)
Calcium
90mg
(9%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 31g | 62% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 1051mg | 44% |
| Potassium | 1206mg | 26% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 1308IU | 26% |
| Vitamin C | 74mg | 82% |
| Calcium | 90mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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