INGREDIENTS
500g / 1lb 2oz minced beef
2 tablespoons of tomato concentrate
3 medium sized ripe tomatoes
2 medium onions
4 garlic cloves
1 cup of peas (defrosted before adding to slow cooker)
800ml / 30fl oz of hot beef or vegetable stock (2 stock cubes)
30g / 1 oz of butter (ghee if you have it)
¼ teaspoon pepper
¼ teaspoon of ground ginger
½ teaspoon of ground cinnamon
½ teaspoon ground cumin
1 teaspoon of ground coriander
1 teaspoon of turmeric
1½ teaspoons of garam masala
1½ chillies (more if you like a hot keema curry)
½ level teaspoon of salt
PREPARATION
Peel the onions and garlic, top and tail then finely chop.
Chop up two (not three) of the tomatoes into smallish pieces.
RECIPE INSTRUCTIONS
STEP 1
Add the butter to a large frying pan on a medium heat and when it is melted add the minced beef.
Turn the meat in the pan and break it up, frying for about five minutes.
STEP 2
With the exception of the remaining tomato and peas add all the ingredients to the slow cooker on a high heat. Stir all the ingredients thoroughly and then replace the lid.
After one hour turn the heat to low and slow cook for 4 hours. When the time comes to cook the rice for the curry, first slice the remaining tomato and add it along with the peas to the slow cooker. Turn the slow cooker to high whilst the rice is cooking.
STEP 3
Taste the curry and add more salt if needed. Warm the plates and serve the curry on a bed of plain rice. If you have some fresh coriander or parsley then chop it finely and sprinkle over the curry.
500g / 1lb 2oz minced beef
2 tablespoons of tomato concentrate
3 medium sized ripe tomatoes
2 medium onions
4 garlic cloves
1 cup of peas (defrosted before adding to slow cooker)
800ml / 30fl oz of hot beef or vegetable stock (2 stock cubes)
30g / 1 oz of butter (ghee if you have it)
¼ teaspoon pepper
¼ teaspoon of ground ginger
½ teaspoon of ground cinnamon
½ teaspoon ground cumin
1 teaspoon of ground coriander
1 teaspoon of turmeric
1½ teaspoons of garam masala
1½ chillies (more if you like a hot keema curry)
½ level teaspoon of salt
PREPARATION
Peel the onions and garlic, top and tail then finely chop.
Chop up two (not three) of the tomatoes into smallish pieces.
RECIPE INSTRUCTIONS
STEP 1
Add the butter to a large frying pan on a medium heat and when it is melted add the minced beef.
Turn the meat in the pan and break it up, frying for about five minutes.
STEP 2
With the exception of the remaining tomato and peas add all the ingredients to the slow cooker on a high heat. Stir all the ingredients thoroughly and then replace the lid.
After one hour turn the heat to low and slow cook for 4 hours. When the time comes to cook the rice for the curry, first slice the remaining tomato and add it along with the peas to the slow cooker. Turn the slow cooker to high whilst the rice is cooking.
STEP 3
Taste the curry and add more salt if needed. Warm the plates and serve the curry on a bed of plain rice. If you have some fresh coriander or parsley then chop it finely and sprinkle over the curry.