My Nana's Keema Curry
My Nana's Keema Curry

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, my nana's keema curry. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

My Nana's Keema Curry is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. My Nana's Keema Curry is something that I have loved my entire life.

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To begin with this particular recipe, we must prepare a few components. You can have my nana's keema curry using 21 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make My Nana's Keema Curry:
  1. Take 550 g minced beef meat, I used 5% fat lean,
  2. Make ready 2 large onions, chopped finely,
  3. Make ready 1 green chilli, sliced, seeds left in (according to taste),
  4. Get 1 tbsp tomato pureé paste,
  5. Get 2 tbsp corriander leaves, if not using fresh use 1tsp powder,
  6. Take 3 cloves garlic,
  7. Take 1 tsp ginger,
  8. Make ready 1 tsp tumeric,
  9. Prepare 1 tsp cumin,
  10. Make ready 1/4 chilli powder,
  11. Take 6 tbsp cooking oil,
  12. Make ready Salt to season,
  13. Get 3/4 pint water
  14. Make ready Garnish:
  15. Take leaves Additional corriander
  16. Make ready Equipment Needed:
  17. Make ready 1 food processor or blender
  18. Make ready Serving Suggestions:
  19. Get Naan or chapati bread,
  20. Get Basmati or pilau rice,
  21. Take Dhaal or Bombay potatoes

Blend the garlic together with the ginger using a food processor. Add the green chilli, coriander and half the onions in with the garlic. Then add the turmeric, chilli powder and cumin and blend until a very fine texture. Heat the oil and the remaining onions in a large saucepan over a medium heat until the onions just begin to turn translucent.

Instructions to make My Nana's Keema Curry:
  1. Blend the garlic together with the ginger using a food processor.
  2. Add the green chilli, coriander and half the onions in with the garlic. Then add the turmeric, chilli powder and cumin and blend until a very fine texture.
  3. Heat the oil and the remaining onions in a large saucepan over a medium heat until the onions just begin to turn translucent. Add in the blended ingredients and stir together with the onions then fry gently until beautifully fragrant. Add the mince, and season well with salt, stir until combined and brown off then add in the water.
  4. Cover and simmer gently until the mince is cooked. Add the tomato puree, then mix thoroughly. Cook for a further few minutes then serve, garnish with a few corriander leaves. Enjoy! :)

My Nana's Keema Curry Natalie Marten Windsor, UK. This is my Grandmother's Keema Curry recipe that I was lucky enough to get from her recently. It's a curry she used to eat a lot of when living in India and she still makes it regularly today. It's wonderful served with rice, chapati or naan bread. Bombay potatoes also go well with this as a side or a lovely dhaal. #indian.

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