Adaptive Recipes
← All recipes

Main

Beef keema with mint yoghurt and crisp onions

Serves four. Beef keema with mint yoghurt and crisp onions.

Recipe bywjf.morris
MainBeef
To edit this recipe to your preferences, add it to your recipe book first.
Total time1 hr 15.5 min
DifficultyModerate
Community ratingNew recipe
Per serving41.2g protein
Representative photograph for Beef keema with mint yoghurt and crisp onions
OK
Structure checkedAdaptive recipe data
Serves
4

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    10 minHands-on

    Read the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.

  2. 02

    Mix mint yoghurt

    3 minHands-on

    Mix separate serving yoghurt with mint, lime juice and its salt. Refrigerate until service.

  3. 03

    Brown beef mince in batches

    10 minHands-on

    Pat beef mince dry and season with the listed seasoning. Brown in uncrowded loads in a heavy pan with the listed oil, turning to colour the surfaces. Transfer to a clean plate; it will finish cooking later.

  4. 04

    Soften the vegetables

    8 minHands-on

    Soften diced keema onion in remaining keema oil for 8 minutes.

  5. 05

    Toast the aromatics and spices

    1.5 minHands-on

    Stir in garlic, ginger and chilli for 1 minute, then cumin, coriander and turmeric for 30 seconds.

  6. 06

    Start the keema simmer

    2 minHands-on

    Return beef, add stock and bring to a gentle simmer.

  7. 07

    Simmer keema (1)

    4.333333333333333 minHands-off · check as directed

    Simmer for 15 minutes, stirring occasionally, until the beef is fully cooked and liquid reduced.

  8. 08

    Stir and check

    1 minHands-on

    Stir, check the base is not catching and adjust the heat. Add the listed top-up water if needed.

  9. 09

    Simmer keema (2)

    4.333333333333333 minHands-off · check as directed

    Continue at a gentle simmer until the stated readiness cue is reached.

  10. 10

    Stir and check

    1 minHands-on

    Stir, check the base is not catching and adjust the heat. Add the listed top-up water if needed.

  11. 11

    Simmer keema (3)

    4.333333333333333 minHands-off · check as directed

    Continue at a gentle simmer until the stated readiness cue is reached.

  12. 12

    Cook peas

    5 minHands-on

    Add peas and cook for 4–5 minutes, stirring.

  13. 13

    Fry crisp onions

    13 minHands-on

    Fry the separately sliced onion in its working oil over medium heat for 10–15 minutes, stirring often. Lift out when golden before it darkens and drain on kitchen paper.

  14. 14

    Cool the onions

    4 minHands-off · check as directed

    Let the onions cool briefly to crisp.

  15. 15

    Finish keema

    2 minHands-on

    Take the cooked keema off the heat and stir in its yoghurt, garam masala and coriander. Taste for salt.

  16. 16

    Finish and serve

    2 minHands-on

    Serve hot with mint yoghurt and the crisp onions on top.

Equipment check

4 items required

  • Digital scales
  • Appropriate chopping board
  • Probe thermometer
  • Wide frying pan

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

Community reviews

No reviews yet.

Rate a recipe and record how you cooked it using Made it. The community score uses each cook’s latest public rating.

Cook this recipe, then use Made it to add your first rating or review.