Saucy Tomato Beef Keema (non-curry) - Mince
Saucy Tomato Beef Keema (non-curry) - Mince

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, saucy tomato beef keema (non-curry) - mince. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Saucy Tomato Beef Keema (non-curry) - Mince is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Saucy Tomato Beef Keema (non-curry) - Mince is something which I have loved my entire life. They are nice and they look fantastic.

This minced lamb curry is perfect for midweek meals. This recipe for keema is one of the tastiest and easiest lamb mince recipes you will ever make. I also really like to make a simple raita (yoghurt sauce) using yoghurt, mixed with fresh mint or mint sauce.

To begin with this recipe, we have to prepare a few components. You can cook saucy tomato beef keema (non-curry) - mince using 13 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Saucy Tomato Beef Keema (non-curry) - Mince:
  1. Take 300 g ground beef
  2. Get 1/4 c water
  3. Get 1/4 tsp rock salt
  4. Make ready 1 Tbsp Cooking oil
  5. Make ready 1 medium red onion
  6. Make ready 1 medium capsicum or bell pepper, diced
  7. Prepare 1-2 long chili, sliced thinly (optional)
  8. Get 3 medium tomatoes, sliced
  9. Make ready 1/2-1 Tbsp soy sauce + oyster sauce + Knorr or Maggi seasoning (or to taste)
  10. Take 1/8 pc beef bullion or broth cube, dissolved in 1/8c water
  11. Make ready 5 cloves toasted minced garlic (optional garnish)
  12. Take 1 leek leaf, sliced thinly (optional garnish)
  13. Prepare to taste Cracked pepper

If You Do Like My Video Dont Forget To Subscribe My Channel For More Yummy And Delicious Cooking Videos Thanks To All. Serve this easy curry with a tangy homemade chutney and raita to make an impressive midweek spread for family. Find more Indian recipes at Tesco Real Food. Add the tomatoes and bring to a simmer, season with salt and black pepper, add the cinnamon and cloves and then the yoghurt.

Instructions to make Saucy Tomato Beef Keema (non-curry) - Mince:
  1. Heat pan with 1/4c water and place frozen ground beef in and cover, leave in medium heat. Check after few minutes and turn and break beef apart. Keep doing this until juices come out and all are browned.
  2. Transfer beef to a container, including juices, sprinkle rock salt, mix and set aside.
  3. In the same pan, add and heat cooking oil. Drop your garlic. Sauté until toasted then set aside for garnish.
  4. In the same pan, sauté your onions, bell pepper and chili (if desired). Once onions are translucent drop in sliced tomatoes with seeds. Add cracked pepper (to taste). Spoon in some of the beef juices and cover. Let the flavors blend.
  5. Check tomatoes, when it has softened and juices have come out, add your beef to the pan. Stir in and cover. Let the juices blend together.
  6. After 5 minutes, taste, drizzle in 1/2 your soy sauce mix and taste. Add the rest if desired, stir and cover.
  7. After another 5 minutes, taste, mix in beef broth water mix if desired for more flavour then cover.
  8. After another 5 minutes, do a taste test and adjust accordingly. Add water if too salty or dry
  9. Turn off heat, transfer beef with juices to a bowl. Garnish with leek leaves/green onion, chili &/or toasted garlic.
  10. SERVING SUGGESTIONS: -Use as a wrap filling, add tomatoes, lettuce and drizzle your favorite yogurt sauce, cream or mayo. -Eat with pita bread, a salad or as rice topping. -6.20.16. I just tried in lettuce wrap, yum! :)

Bengali Aloo Diye Keema Curry is prepared with mutton minced meat along with potato chunks and is a signature bengali delicacy. There are a few delicacies which for me are more emotion and less food. Bengali Aloo Diye Keema Curry is one such item. Keema (aka kheema or qeema) is a flavorful minced meat (beef or lamb) dish said to have originated in Persia but extremely popular in the Indian sub-continent. Other meats such as mutton, chicken or turkey can also be used in this recipe.

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