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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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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


1 tsp

Chili Garlic Sauce

7 g


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
Utensilsarrow down iconarrow down icon
Measuring Spoons
Medium Pot
Measuring Cups
Large Pot
Instructionsarrow up iconarrow up icon
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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).


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.


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.


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.)


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.