Keema And Peas Recipe

Keema Recipe (Keema Curry) Swasthi's Recipes

WEBApr 28, 2023 · Heat oil in a pan and fry the whole spices. 1 bay leaf (or 1 sprig of curry leaves, 2 to 3 cloves, 2 to 3 cardamoms and 1 to 2 inch …

Rating: 5/5(299)
1. Heat a pan with oil and saute the dry spices for a minute - bay leaf, cinnamon, cloves, cardamoms.
2. Add keema and saute for 2 to 3 mins on a low heat.

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Easy Beef Keema Curry Recipe Effortless Foodie

WEBSep 22, 2023 · In a shallow casserole heat the olive oil and fry the onion, garlic and ginger over a medium heat for about 4-5 minutes until soft. …

1. In a shallow casserole heat the olive oil and fry the onion, garlic and ginger over a medium heat for about 4-5 minutes. Stir in the curry paste.
2. Turn the heat up and add the minced beef, breaking it up with a wooden spoon as it cooks. Cook until the beef turns from pink to brown.
3. Add the peas, passata and mango chutney, turn the heat down to medium, and simmer for 10 minutes. Season to taste.
4. Serve with rice and naan bread.

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Instant Pot Keema Lobia (Ground Beef & Black Eyed …

WEBJul 12, 2019 · This recipe uses pre-cooked black-eyed peas. To cook 1 pound in the Instant Pot, first, soak them for 30 minutes and drain. Then …

1. Add the onion, tomatoes, and garlic in the food processor and pulse to chop until a coarse mixture forms.
2. Heat the Instant Pot to high sauté mode. Add the onion mixture, ground beef, cumin seeds, spice powders, and salt. Sauté on high setting for 2-3 minutes. You will notice that the mixture has started to release water.
3. Cover and pressure-cook on high for 15 minutes. You do not need to add water.
4. Allow the pressure to naturally release for 5 minutes, then manually release any remaining pressure. Sauté again on high for 5-7 minutes or until most of the water evaporates.

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Keema Matar (Beef and Pea Curry) Allrecipes

WEBJan 23, 2023 · Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. …

1. Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. Cook, stirring occasionally, until onion starts to soften, about 5 minutes.
2. Pour tomatoes into the skillet; stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add beef; cook, stirring with a wooden spoon to break up the meat, until no longer pink, about 5 minutes.
3. Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.

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