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Keema Curry


Serves: 4

Takes: Takes 15 minutes to prepare and 30 minutes to cook

Tip: Try serving with warm naan breads and a dollop of natural yogurt.

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Ingredients

Curry paste  
Tomato puree 2 tbsp
Ground coriander 1 tbsp
Ground cumin 1 tbsp
Ground turmeric 1 tbsp
Chilli powder 1/2 tsp
Green chilli, deseeded and finely chopped 1
Piece fresh ginger, peeled and grated 3cm
Cloves garlic, crushed 2
Medium onion, finely chopped 1
Keema  
Lean minced beef 500g
Can chopped tomatoes 400g
Hot beef stock 300ml
Potatoes, cooked and diced (Mudwalls)  300g
Frozen peas, defrosted 150g
Salt and white pepper  
Freshly chopped coriander 2 tbsp

Method

1

Place all of the curry paste ingredients into a mini food processor and blend until smooth. Add a couple of tablespoons of cold water if the paste is thick.

2

Heat a pan and add the minced beef and dry fry over a moderate heat for about 5 minutes until the meat has browned and break up any lumps with a spatula. Add the curry paste and fry for 3 minutes, stirring constantly.

3

Pour the tomatoes and stock into the pan and simmer uncovered for 10 minutes. Add the potatoes and cook for a further 10 minutes.

4

Finally stir in the peas and cook for 2 minutes until heated through then season with salt and white pepper and garnish with coriander.

Mudwalls

Mudwalls have a high reputation for producing beautiful seasonal produce all year round, which you will find in the Mudwalls section of the store.

Outdoor Pig co.

The outdoor Pig Company is an award winning family based business based in Evesham who supply us with our beef

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