Name: Qeema Indian Curried Beef
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 3 tbsp vegetable or canola oil , or other neutral oil; 4 tsp ginger , finely mince; 5 large garlic cloves , minced (about 4 tsp); 1 large onion , finely diced; 500g / 1 lb beef mince (ground beef); 3/4 tsp cooking salt / kosher salt; 1 tsp cayenne pepper or chilli powder (pure, not US chili powder spice mix), omit for not spicy; 1 1/4 tsp garam masala (Note 1); 1 1/4 tsp cumin powder; 1 1/4 tsp coriander powder; 1/2 tsp turmeric powder; 1 cup water; Garnish:; 1 green cayenne pepper , deseeded, finely sliced; Cilantro/coriander leaves; Plain yogurt or Mint yogurt (below); Mint yogurt (optional, pictured in post):; 3/4 cup plain yogurt; 1/2 cup (lightly packed) mint leaves; 1/4 tsp cooking salt / kosher salt

Recipe credit – very slightly adapted from this Indian Queema Minced Beef by Scrambled Chefs.

1. American “Chili Powder” is not pure ground chilli, it contains other spices like paprika and is not very spicy. This recipe calls for pure ground chilli for spiciness, or cayenne pepper.

2. Garam Masala – Spice mix used in Indian cooking, a more legit curry powder. Sold at regular grocery stores in Australia -> Coles, Woolworths, Harris Farms.

3. Roti – Flaky Indian round flatbread that’s sold in the freezer section of large grocery stores these days. Love them because they’re so handy – cook from frozen on the stove in just a couple of minutes. Cheap, tasty, if you’ve never tried it, it’s a game changer! 🙂

4. Mint yogurt – Blitzing makes yogurt watery. So just blitz the minimum to puree the mint, then stir the rest in which thickens the sauce up again.

5. Leftovers keep for 3 – 4 days in the fridge, or freezer for 3 months.

Nutrition for beef only, not including rice or yogurt sauce.

Qeema Indian Curried Beef

Ingredients

Garnish

Mint Yogurt (optional, Pictured In Post)

Steps

Notes

Nutrition Facts