Name: Beef keema with cumin and currant pulao
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 1 small brown onion (80g), sliced thinly; 1 clove garlic, crushed; 1 teaspoon cumin seeds; 1 teaspoon caraway seeds; 1/4 teaspoon ground turmeric; 1 cup (200g) basmati rice; 2 cup (500ml) chicken stock; 2 tablespoon dried currants; 500 gram beef mince; 2 teaspoon hot curry powder; 1/2 teaspoon ground ginger; 2 tablespoon sweet chilli sauce; 1/4 cup (60ml) water; 4 green onions, sliced thinly; 2/3 cup (80g) frozen peas; 1/4 cup firmly packed fresh coriander leaves

Beef keema with cumin and currant pulao

Keema is minced meat, usually beef or lamb, and is what is used for samosas. Our subtle yet fragrant version is fairly thick, more like a bolognese sauce than a wet curry, and can also be served as a filling rolled in a wrap.

Ingredients

2 tablespoon peanut oil

1 small brown onion (80g), sliced thinly

1 clove garlic, crushed

1 teaspoon cumin seeds

1 teaspoon caraway seeds

1/4 teaspoon ground turmeric

1 cup (200g) basmati rice

2 cup (500ml) chicken stock

2 tablespoon dried currants

500 gram beef mince

2 teaspoon hot curry powder

1/2 teaspoon ground ginger

2 tablespoon sweet chilli sauce

1/4 cup (60ml) water

4 green onions, sliced thinly

2/3 cup (80g) frozen peas

1/4 cup firmly packed fresh coriander leaves

Method

1.To make pulao, heat half the oil in large frying pan; cook brown onion, garlic and spices, stirring, until onion softens. Add rice; cook, stirring, until rice is coated in spice mixture. Stir in stock; bring to a boil. Reduce heat; simmer, covered, 12 minutes. Remove from heat, stir in currants; stand, covered, about 5 minutes or until rice is tender.

2.Meanwhile, heat remaining oil in large frying pan. Add mince; cook, stirring, until cooked through. Add curry powder and ginger; stir until fragrant. Add sauce, the water, green onion and peas; cook, stirring, until peas are tender.

3.Serve keema on pulao, sprinkled with coriander.

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Ingredients

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