Beef Keema recipe

Ingredients:

• 500g of ground beef: The hero of this dish, though some might argue it’s the spices that steal the show. Choose your beef wisely, like picking a steed for a glorious battle. But unlike a steed, this one won’t judge if you go for the lean option.
• 1 large onion, finely diced: Dice this onion with the precision of a master swordsman. Weep not, for these tears will add… well, nothing really, but they might make the chopping more dramatic.
• 3 cloves of garlic, minced: Minced as finely as your best gossip. The more surface area, the stronger the garlic punch, which is like a tiny karate master in your dish.
• 1 thumb-sized piece of ginger, grated: Grate this ginger like you’re giving it a massage with a cheese grater. You want it to release all its wonderful warming oils, like a spa treatment for your taste buds.
• 2 tablespoons of vegetable oil: Any neutral oil will do, unless you’re feeling fancy and want to use truffle oil. But then again, truffle oil on beef keema? That’s like putting a monocle on a pirate – it’s a bit much.
• 1 tablespoon of garam masala: This magic spice blend is like a secret handshake for your curry. It’s a mix of warming spices that will have your taste buds doing the tango.
• 1 teaspoon of ground cumin: Cumin adds an earthy depth, like the wise old advisor to the hero (the ground beef, remember?).
• 1 teaspoon of coriander powder: Coriander brings a citrusy touch, like the jester to the court, always there to add a bit of lightness.
• 1 (400g) can of chopped tomatoes: These can be chopped, diced, or even puréed – the tomatoes, not the can. The can will remain stubbornly whole, bless its metal heart.
• 200ml of beef stock: You can use store-bought stock, or if you’re feeling particularly adventurous, you can make your own. Just remember, making your own stock is like building your own furniture – it’s rewarding, but also time-consuming and slightly terrifying.
• A handful of frozen peas: These little green spheres add a pop of color and freshness, like springtime bursting into your curry.
• Salt and pepper to taste: Seasoning is like giving your dish a good pep talk. Don’t be shy, let the flavors sing!
• Chopped fresh coriander (optional): A final flourish, like a tiny victory parade for your taste buds.

Instructions:

• Heat the oil in a large pan over medium heat. Imagine you’re firing up a spaceship engine for your delicious journey. If you use too high a heat, you’ll burn your onions faster than a shooting star entering the atmosphere.
• Add the chopped onion and cook until softened and translucent. This is like slowly warming up your spaceship before launch. Don’t rush it, or you’ll end up with a bitter, fiery dish – more like a crash landing than a smooth takeoff.
• Add the minced garlic and grated ginger, and cook for another minute. Now things are getting interesting! This is like boosting your spaceship’s engines – the aroma will fill your kitchen and prepare your taste buds for liftoff. But be careful not to burn the garlic, or your spaceship will smell like a post-victory party gone wrong.
• Enter the mighty ground beef! Add it to the pan and break it up with a spoon as it cooks. Here’s where you channel your inner warrior and battle those clumps of beef. Imagine you’re wielding a spatula like a lightsaber, separating the meat into glorious, browned bits.
• Spice up your life! Add the garam masala, cumin, and coriander powder. Stir it all together and let the spices toast for a minute, releasing their fragrant magic. This is like fueling your spaceship with exotic space spices for that extra kick.
• Pour in the chopped tomatoes and beef stock. Let it simmer for 15-20 minutes, or until the sauce has thickened and the beef is cooked through. Think of this as setting your spaceship on autopilot while you admire the beautiful nebula of your curry simmering away.
• Time for the green space peas! Add them to the pan and cook for a few more minutes until heated through. These little green peas are like friendly aliens joining your culinary adventure.
• Season to taste with salt and pepper. Don’t be shy, this is your chance to boldly go where no bland dish has gone before!
• (Optional) Sprinkle with chopped fresh coriander for an extra pop of color and freshness. This is like planting a victory flag on the delicious planet you’ve just created.
• Serve with fluffy rice or naan bread. Now, prepare for liftoff! Dig in and enjoy your spicy voyage through the flavours of beef keema.