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Beef Keema
on Ginger Basmati Rice
Hearty beef keema is low on calories but big on spice and flavour! Chili garlic sauce adds a savoury and unexpected twist to this wholesome supper of Indian stewed beef.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
¾ cup
Basmati Rice
60 g
Yellow Potato
56 g
Red Onion
56 g
Green Peas
¼ cup
Tikka Sauce
(Contains Milk)
1 tbsp
Indian Spice Blend
15 g
Ginger
1 tsp
Chili-Garlic Sauce
7 g
Cilantro
Not included in your delivery
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Heat Guide for Step 4:(dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium and 2 tsp spicy and 1 tbsp for extra-spicy! Cut potato into 1/2-inch pieces. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Roughly chop cilantro. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).
Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice and half the ginger, then reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, heat a large pot over medium-high heat. When hot, add beef and onions. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully remove and discard excess fat.
Add Indian Spice Mix and remaining ginger to the large pot with beef. Cook, stirring often, until fragrant, 1-2 min. Add potatoes, 1/4 cup Tikka Sauce (use all for 4 ppl), peas and 1 cup water (dbl for 4 ppl), then reduce heat to medium. Cover and cook, stirring occasionally, until potatoes are tender and keema has thickened slightly, 12-14 min. Add 1 tsp chili garlic sauce, then season with salt and pepper. (NOTE: Reference Heat Guide.)
Fluff rice with a fork. Stir in half the cilantro and season with salt. Divide rice between plates. Top with keema and sprinkle remaining cilantro over top.
