Indian Beef Keema with Carrots & Potatoes

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Original recipe from BBC good food

kept byJacquelineTiong
recipe by

Notes:

4 servings

= TIPS =
01) when there's no hot curry powder, use any curry powder together with dried chilli flakes to adjust the level of spiciness will do

02) cut the potatoes & carrots into same size of chunks would have better presentation. Smaller chunks absorb the curry better & easier to cooked, makes the chunks tasteful

Categories:
- Curry
- Indian
- Lunch
- Meat
- Spicy
- Vegetable

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Ingredients:

4 bowls cooked Basmati Rice

650ml Vege Stock
3x medium sized Tomatoes
1 large potato (smaller chunks)
2 medium size carrots (smaller chunks)
3 tbsp hot curry powder
few petals curry leaves
500g lean minced beef
black pepper
garlic salt
1 large onions (choppped)
4 red onions (chopped)
2 tbsp vege oil

boil tomatoes & peel off skins (keep the boiling water)
smash tomatoes & cook under medium heat to make puree
keep stirring the smashed tomatoes & further smash until it thicken (no water left)
use the boiled water that cooks tomatoes, add more water (make up to 650ml altogether) & bit of garlic salt, to cook potato & carrot chunks until quite soft (keep the water as vege stock)
stir-fry minced beef with black pepper & red onions, discard the fat & set aside
saute onions
add in potato & carrot chunks
add in vege stock, + curry powder + curry leaves
Add beef & cover pan with lid, cook under low heat & let it simmer for 20min so the potato & carrot chunks may absorb the flavor
After 20min, when mixture thicken, off the heat
serve with Basmati rice