Quick & Easy

Beef keema with cumin and currant pulao

Keema is minced meat, usually beef or lamb, and is what is used for samosas. Our subtle yet fragrant version is fairly thick, more like a bolognese sauce than a wet curry, and can also be served as a filling rolled in a wrap.
beef keema with cumin and currant pulao



1.To make pulao, heat half the oil in large frying pan; cook brown onion, garlic and spices, stirring, until onion softens. Add rice; cook, stirring, until rice is coated in spice mixture. Stir in stock; bring to a boil. Reduce heat; simmer, covered, 12 minutes. Remove from heat, stir in currants; stand, covered, about 5 minutes or until rice is tender.
2.Meanwhile, heat remaining oil in large frying pan. Add mince; cook, stirring, until cooked through. Add curry powder and ginger; stir until fragrant. Add sauce, the water, green onion and peas; cook, stirring, until peas are tender.
3.Serve keema on pulao, sprinkled with coriander.

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