Traditionally this recipe would be eaten with rice and chapatis. Instead of rice I would replace this with the low carbers favourite; cauliflower rice (link to recipe), and avegetable curry.
In this recipe I recommend toasting and grinding the cumin and coriander yourself as this bring out all the lovely flavours of these spices. I use a coffee grinder for this job. Of course feel free to add already ground cumin and coriander if this will make the recipe quicker and easier. After all I hate the idea of cooking becoming a chore.
Beef Curry Recipe: Masala Kheema
Ingredients – serves 4
500g lean minced beef (or any other minced meat you prefer to use).
3 tablespoons olive oil
2 tsps whole cumin seeds
2 onions diced finely
5 garlic cloves crushed
1 tablespoon fresh ginger grated
2 tablespoons coriander – to grind
1 tablespoon cumin – to grind
1 tablespoon garam masala
Salt to taste
Juice from 1/2 lemon. Garnish small handful of coriander leaves.
To prepare the ground spices – In a dry frying pan toast the coriander and cumin seeds until you can smell the spicy aromas. Careful not to burn. Tip the spices into a coffee grinder and grind until a powder has been formed. Use in this recipe after the garlic and ginger have been added.
Heat the olive oil in a large frying pan. Fry the cumin seeds in the oil for a couple of minutes. Add the diced onion.
Fry the onions and cumin gently until the onions take on a light brown colour. Add the crushed garlic and grated ginger to the pan and fry together for another minute.
Add the ground coriander, cumin and garam masala and salt. Then add the minced beef. Brown the beef until a good dark colour. This will take around 6 minutes.
Add the chopped tomatoes to the mince mixture and cook until the tomatoes are soft.
Add the lime juice stir and take off the stove. Sprinkle over chopped coriander leaves when the dish is served.