This fragrant curried beef mince recipe is a version of keema, an Indian spiced mince dish. With nutritious silverbeet and green beans, it’s an aromatic and warming dinner idea. Serve curried mince over fluffy basmati rice with coriander yogurt and warm roti.
Ingredients
Method
Melt butter in a medium saucepan over medium heat. Add rice and stir to coat. Add 2½ cups (625ml) cold water and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until rice is tender. Leave covered until ready to serve.
Heat oil in a large deep frypan over medium-high heat. Add onion, garlic, ginger and spices. Season with salt and pepper and cook, stirring occasionally, for 3-4 minutes. Add beef mince and cook, breaking up the mince with a wooden spoon, for 5-6 minutes or until golden brown.
Meanwhile, prepare the silverbeet. Rinse under cold water to remove any dirt or grit, especially between the stems and leaves. Trim the end of the stems and discard. Cut the stems from the leaves. Thinly slice the stems and roughly chop the leaves.
Dissolve stock cubes in 250ml (1 cup) boiling water.
Add the stems of the silverbeet, beans, tomatoes and stock to the curried mince beef mixture and stir to combine. Bring to a simmer, cover with lid and reduce heat to medium. Cook for 6 minutes or until beans are just tender. Remove lid, add silverbeet leaves, cover and cook for a further 2-3 minutes or until the mixture has thickened and leaves are tender.
Combine the yoghurt and coriander in a small blender and blend until smooth.
To serve, divide the rice between bowls. Top with curried mince and coriander yoghurt. Serve with roti and chilli.
Recipe tip
We used a bean cutter to shred the beans lengthways. If you don’t have one either use a sharp knife to slice lengthways or simply chop finely. It’s not integral to the recipe.
Can you freeze curried mince?
Yes, this curried mince recipe is a great make ahead meal. To freeze, divide rice and curried mince between containers. Divide coriander yoghurt into smaller containers and freeze separately.
How to choose and store silverbeet
As well as green beans, this recipe uses a whole bunch of silverbeet. Our tip – choose dark green, glossy bunches with no damage. Look for crisp, white stalks with little discolouration. To store, trim ends, remove string and refrigerate, unwashed, in a plastic bag for 2 to 3 days. If silverbeet is wilted, soak in ice-cold water for about 1 hour to freshen up. To prepare, cut stalks from leaves.
