I’ve made beef keema before and liked it. This recipe is a little different. I really thought I had a can of coconut milk but alas halfway through making this recipe I realized that I didn’t. A frantic google search turned up boiling unsweetened coconut in water as a substitute. I think this dish would have been fantastic had I had a can! It was still really good and I’ll definitely be making it again.
Keema Beef Curry
adapted from five and spice
1 tablespoon butter
1 1/2 pounds ground beef
1 large onion, finely chopped
3 large garlic cloves, minced
Salt and freshly ground pepper
2 tablespoons minced fresh ginger
2 tablespoons Madras curry powder
1 large Yukon Gold potato, peeled and cut into 1/2-inch chunks
1 1/2 cups chicken broth
One 14-ounce can unsweetened coconut milk
One 14-ounce can diced tomatoes
1 1/2 cups frozen baby peas
Warm naan or chapati and cooked rice, for serving
In a large pot, or deep skillet, heat the butter over medium high heat, until foaming. Add the ground beef, sprinke with salt and pepper, and cook, breaking it apart into small pieces, until there is no pink left.
Add the onion, garlic, ginger, and curry powder. Stir and cook until the onion has softened, about 5-7 minutes.
Stir in the potato, making sure to coat it with all the flavors in the pot. Add the broth, coconut milk, and canned tomatoes with their juices. Bring to a boil, turn down to a simmer, and cook until the potato is tender and the sauce has thickened, about 15-20 minutes.
Use a wooden spoon to crush most of the potatoes into the broth. Stir in the peas and continue to cook until the peas are just cooked through, around 5 more minutes. Season with more salt and pepper to taste.
Serve sprinkled with chopped cilantro, accompanied by rice and/or naan or chapati.