Minced beef curry known in India as Keema is one of the most versatile and satisfying weeknight dinners you can make. With KABO Kolhapuri Masala, the bold, roasted Maharashtrian spices bring deep flavour to every grain of mince. Almost no prep, and most of the time is just cooking on the heat.
Serves: 4 | Prep time: 2 minutes | Cook time: 18 minutes
What You Need
- 500g beef mince
- 75g (about 5 tablespoons) KABO Kolhapuri Masala
- 2 tbsp oil
- 0.5 cup water
- Salt to taste
- Optional: frozen peas, diced potato
Method
- Heat oil in a pan over medium-high heat.
- Add beef mince and cook, breaking it up, for 4–5 minutes until browned.
- Add KABO Kolhapuri Masala and stir through the mince for 1–2 minutes.
- Add water (and peas or potato if using), reduce heat and simmer until cooked through.
- Season with salt and serve with rice, naan, or use as a filling for wraps and toasties.
Chef's Tip
This keema curry freezes brilliantly, make a double batch and freeze half in portions for the quickest possible weeknight meal. Also incredible stuffed into a toasted sandwich.
