Rafi's Kheema (Mince Curry)
One of the Fernandez family's favourite recipes.
Rafi would use up any leftovers for breakfast by serving the leftover kheema on a slice of toast with a fried egg on top.
Ingredients
Serves 6 |
| 1 tbsp oil |
| 1 finely chopped onion |
| 1/2 tsp Onion Seeds |
| 1/2 tsp Mustard Seeds |
| 2 Dried Red Chillies |
| 8 Curry Leaves |
| 2 garlic cloves |
| 2-inch ginger (finely grated) |
| 2 tbsp Mild Curry Paste |
| 450g lean minced beef/lamb |
| 250g passata or chopped tomatoes |
| 225g frozen peas |
| Coriander to garnish |
| Salt to taste |
Instructions
- Heat the oil in a large saucepan and fry the onions, seeds, dry chillies and curry leaves until the onion is translucent.
-
Stir in the ginger, garlic, green chilli and curry powder and fry for a further 5 minutes.
-
Add 300ml water and reduce until the oil separates and a paste forms.
-
Add the mince and stir well using the back of the spoon to break up the mince as much as possible.
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Add the tomatoes or passata and cook gently with a lid for a further 20 minutes.
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Once the mince is cooked, add the peas and cook for a further 5 minutes. Garnish with coriander and season well.
