Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
Mild beef mince keema with peas, tomato, basmati rice, coriander, lime, and cooling cucumber yoghurt.
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Ingredients
large frying pan, saucepan, sieve, grater, knife, chopping board, small bowl
Method
Rinse the basmati rice. Finely chop the onion, grate the garlic and ginger, dice half the cucumber, grate the remaining cucumber into a small bowl, and roughly chop the coriander stalks and leaves separately.
Put the rinsed rice in a saucepan with 450ml water and a pinch of salt. Bring to a simmer, cover, and cook over a low heat for 10 to 12 minutes until absorbed. Turn off the heat and leave covered for 5 minutes.
Heat 1 tablespoon vegetable oil in a large frying pan over a medium-high heat. Add the onion and coriander stalks for 4 minutes until softened, then add the beef mince, garam masala, cumin, turmeric, black pepper, and a pinch of salt. Cook for 6 to 7 minutes, breaking up the mince, until browned.
Stir in the garlic and ginger for 1 minute, then add the chopped tomatoes and 100ml water. Simmer uncovered for 10 to 12 minutes until the sauce is thick and the beef is coated.
Stir the frozen peas into the keema and cook for 3 to 4 minutes until hot through and bright green. Squeeze in half the lime juice, then taste before adding any extra salt.
Squeeze the grated cucumber over the sink to remove excess water, then stir it into the Greek yoghurt with a squeeze of lime juice and half the coriander leaves.
Fluff the rice and divide it between bowls. Spoon over the beef keema, add the diced cucumber and cucumber yoghurt, then scatter with the remaining coriander leaves.
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