Keema Curry

Keema Curry

Source: WW Cook, Eat, Enjoy cookbook

Serves 4

Core recipe

Points per serving: 6

500g extra lean minced beef
1 onion, chopped finely
2 tablespoons medium curry powder
400g  potatoes, peeled and cut into 2.5 cm (1 inch) dice
200ml beef stock
1 x 400g can chopped tomatoes
salt and freshly ground black pepper
150g frozen peas

In a large non stick pan, brown the mince and onion for 5 minutes, stirring frequently to break up the meat.

Add the curry powder and potatoes and fry for 1 minute more.

Pour in the stock and tomatoes, season, cover and simmer for 25 minutes

Finally, mix in the peas and cook for a further 5 minutes until tender. 

Keema (Indian Mince with Peas)

Serves 4

Core points per recipe: 1
Points per serving: 5½

Spray oil
500 g extra-lean beef mince
2 clove garlic
1 piece ginger, 2cm, fresh and grated
1 medium onion, chopped finely
2 tablespoon curry powder
2 portion whole or ground cloves
1/2 teaspoon cinnamon
300 ml water, or 300ml vegetable stock
1 heaped tablespoon chutney, mango
125 g cooked frozen peas, frozen and thawed
2 pinch salt, and freshly ground black pepper

Heat the spray oil in a large non-stick frying-pan and brown the mince, stirring well until it is crumbly.

Add the garlic, ginger and onion and continue frying gently for 5 minutes until softened. Stir in the curry powder and cook for a further minute, then mix in the cloves and cinnamon.

Add the stock or water, chutney and some seasoning. Bring to the boil, then cover and simmer for 10 minutes. Uncover and stir in the peas. Cook for 2-3 minutes.