Qeema Indian Curried Beef

Name: Qeema Indian Curried Beef
Ingredients: 3 tbsp vegetable or canola oil (, or other neutral oil); 4 tsp ginger (, finely mince); 5 large garlic cloves (, minced (about 4 tsp); 1 large onion (, finely diced); 500g / 1 lb beef mince (ground beef); 3/4 tsp cooking salt / kosher salt; 1 tsp cayenne pepper (or chilli powder (pure, not US chili powder spice mix), omit for not spicy); 1 1/4 tsp garam masala (Note 1); 1 1/4 tsp cumin powder; 1 1/4 tsp coriander powder; 1/2 tsp turmeric powder; 1 cup water; 1 green cayenne pepper (, deseeded, finely sliced); Cilantro/coriander leaves; Plain yogurt or Mint yogurt (below); 3/4 cup plain yogurt; 1/2 cup (lightly packed) mint leaves; 1/4 tsp cooking salt / kosher salt

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Total Time

20 minutes

Prep Time

5 minutes

Cook Time

15 minutes

Rating

(81)

Ingredients

4 servings

3 tbsp vegetable or canola oil (, or other neutral oil)
4 tsp ginger (, finely mince)
5 large garlic cloves (, minced (about 4 tsp)
1 large onion (, finely diced)
500g / 1 lb beef mince (ground beef)
3/4 tsp cooking salt / kosher salt
1 tsp cayenne pepper (or chilli powder (pure, not US chili powder spice mix), omit for not spicy)
1 1/4 tsp garam masala (Note 1)
1 1/4 tsp cumin powder
1 1/4 tsp coriander powder
1/2 tsp turmeric powder
1 cup water
1 green cayenne pepper (, deseeded, finely sliced)
Cilantro/coriander leaves
Plain yogurt or Mint yogurt (below)
3/4 cup plain yogurt
1/2 cup (lightly packed) mint leaves
1/4 tsp cooking salt / kosher salt

Beginner Dinner Dairy Sautéing ...

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Preparation

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Step 1

Sauté - Heat oil in a skillet over high heat. Add ginger and garlic and saute for 30 seconds until golden, don't let it burn! Add onion and cook for 1 minute until it is starting to turn translucent.

Step 2

Add beef and cook, breaking it up as you go, until it changes from pink to light brown. Add remaining ingredients EXCEPT water. Cook for a further 2 minutes to let the spices bloom.

Step 3

Cook 10 minutes - Add water, give it a stir, then put a lid on (or cover with a baking tray). Turn heat down to medium and let it simmer for 10 minutes or until most of the water has evaporated.

Step 4

Serve over with basmati rice or plain white rice, garnished with extra chilli and coriander/cilantro, and lots of Mint Yogurt. Naan or flatbreads would make it even better, though if time is not your friend, try frozen roti (pictured in post, Note 3).

Step 5

Mint yogurt

Step 6

Blitz then stir - Put just 1/4 cup of the yogurt with the mint leaves and salt in a jug just big enough to fit the head of a stick blender. Blitz until mint is very finely chopped. Then stir in remaining yogurt. (Note 4) Refrigerate until required.