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Mince Curry (kema) |
|
| Cook the minced meat | |
2 tbsp vegetable oil |
Heat the oil in a large frying pan |
500g minced beef, pork or lamb |
Stir fry over medium heat until golden brown about 20 minutes |
| Make the spice paste | |
4 tsp garam masala 2 tsp ground coriander 1 tsp ground cumin 2 tsp chilli powder |
Mix the spices with a little water to make a runny paste. |
| Finish in a Large saucepan | |
2 tbsp butter or ghee |
Heat the butter or ghee |
Above spice paste |
Stir fry for 30 seconds |
4 tsp bottled minced garlic |
Stir fry for 30 seconds |
50g fresh ginger, shredded 4 fresh chillies, chopped 150g spring onions leaves & bulbs, chopped |
Stir fry for a minute or so |
Above cooked mince |
Stir in |
400g tin of plum tomatoes 2 tbsp tomato ketchup 150g mushrooms, chopped |
Stir in and simmer for 5 minutes |
200g tinned red kidney beans, rinsed |
Stir in and simmer for 10 mins adding a little water if necessary |
2 tbsp fresh coriander, chopped Salt |
Stir in and season to taste |