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Beef Keema

Beef Keema

on Ginger Basmati Rice

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Hearty beef keema is low on calories but big on spice and flavour! Chili garlic sauce adds a savoury and unexpected twist to this wholesome supper of Indian stewed beef.

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount

Tags:SpicyCalorie Smart (650kcal or less)Easy Clean-up

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

¾ cup

Basmati Rice

120 g

Yellow Potato

56 g

Red Onion

56 g

Green Peas

2 tbsp

Mild Curry Paste

1 tbsp

Indian Spice Blend

15 g

Ginger

1 tsp

Chili Garlic Sauce

7 g

Cilantro

Not included in your delivery

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories650 kcal
Fat20 g
Saturated Fat8 g
Carbohydrate83 g
Sugar4 g
Dietary Fiber4 g
Protein35 g
Cholesterol75 mg
Sodium790 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Medium Pot
Measuring Cups
Large Pot
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.

Heat Guide for Step 4:(dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium and 2 tsp spicy and 1 tbsp for extra-spicy!

Cut potato into 1/2-inch pieces. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Roughly chop cilantro. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).

2

Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice and half the ginger, then reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

3

While rice cooks, heat a large pot over medium-high heat. When hot, add beef and onions. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully remove and discard excess fat.

4

Add Indian Spice Mix and remaining ginger to the large pot with beef. Cook, stirring often, until fragrant, 1-2 min. Add potatoes, curry paste, peas and 1 cup water (dbl for 4 ppl), then reduce heat to medium. Cover and cook, stirring occasionally, until potatoes are tender and keema has thickened slightly, 12-14 min. Add 1 tsp chili garlic sauce, then season with salt and pepper. (NOTE: Reference Heat Guide.)

5

Fluff rice with a fork. Stir in half the cilantro and season with salt. Divide rice between plates. Top with keema and sprinkle remaining cilantro over top.