Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 2 medium onions, peeled and sliced
- 500grams beef mince
- 3 medium carrots, peeled and chopped into chunks
- 4tablespoons ginger, peeled and grated
- 3 cloves garlic, peeled and minced
- 2tablespoons curry powder
- 4tablespoons tomato puree
- 260grams wholegrain basmati rice
- 2 1/3 cups beef stock, made with two cubes
- 1 bunch coriander, fresh, chopped
- 1 red onion, peeled and finely sliced
- 2 limes
Nutrition per serving
1590kJ / 380Cal
1590 Kilojoules or 380 Calories
18% of daily energy intake*
Protein
29.8grams
Fat
13.0grams
Carbs
33.8grams
Sugars
9.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A different way to enjoy beef mince with lots of spice and only one pan to clean up.
Method
Step 1 of 5
Heat the oil in a large, deep pan over a medium high heat. Add the onions and cook for 3 minutes then add the beef mince and cook for another 4 minutes.
Step 2 of 5
Add the carrot, ginger and garlic and cook for 1 minute. Stir in the tomato paste and curry powder, mix well to coat and cook for 2 minutes.
Step 3 of 5
Stir the rice into the pan, mix well and pour over the beef stock. Bring to the boil and reduce to a simmer, cooking for 25-30 minutes or until the rice is cooked and the stock has been absorbed.
Step 4 of 5
In a small bowl, steep the red onion slices in the juice of one lime. Drain and reserve the lime juice, stirring into the keema before serving.
Step 5 of 5
Serve the keema in bowls topped with the quick pickled lime red onions, fresh coriander and a lime wedge.
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