Minced Beef and Mint Kheema recipe
|Prep time||5 minutes|
|Cook time||35 minutes|
|Total time||40 minutes|
|Meal type||Lunch, Main Dish|
|Description||A lovely low-calorie beef Kheema, which, is an Indian curry that uses minced beef or lamb; it is well worth making the spice mix as shown in the recipe ingredients, as this makes for a more fragrant rather than hot curry, and can be easily measured out before cooking commences.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 2 teaspoons rapeseed oil
- 1 large onion (peeled and diced)
- 2 cloves garlic (peeled and finely chopped)
- 10.5oz extra lean minced beef
- 15.8oz tomatoes (chopped)
- 2 tablespoons red lentils
- 2 tablespoons peas (frozen, or fresh in season)
- 2 tablespoons mint leaves (chopped, fresh, or 2 teaspoons dried mint)
Kheema Spice Mix
Heat the oil in a large frying pan or wok, that has a lid.
Gently fry the onion and garlic for about 3 to 5 minutes, or until it is soft and translucent.
Add the Kheema spice mix and fry over a medium heat for about 2 to 3 minutes, or until the spices have released their fragrance and the seeds start to pop, stirring all the time.
Add the minced beef and continue to stir fry until the beef is crumbly and has browned.
Add the tinned chopped tomatoes and 150mls (1/4 pint) of water and stir well, before adding the red lentils; cover the pan with the lid and simmer over a gentle heat for 15 to 20 minutes.
Add the peas and fresh (or dried mint) and continue to cook for a further 5 minutes, making sure the Kheema doesn't boil.
Adjust the seasoning with salt and pepper before serving with freshly cooked spinach or rice.
Garnish the Kheema with extra freshly chopped mint of you like.
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