Beef and Spinach Keema Recipe

As you will be able to tell by looking at my blog, I totally love keema curries.

Keema is a curry made using minced meat that can be eaten with bread, dosa or rice.

Today I cooked a beef and spinach keema curry and it tasted fabulous. If you have never tried spinach in an Indian style curry then you really must as the combination of spices, onions and spinach is out of this world.

I ate mine with fluffy brown rice made using my pressure cooker.

Spinach is high in Vitamin C, Vitamin A, Folate, Magnesium, Iron and many more Vitamins and Minerals.

This recipe is really easy to cook with my step-by-step picture recipe guide to help you along the way.

You can add as little or as much chilli as you like, extra mushrooms also taste good in this recipe.

The smell of this tasty curry is amazing so remember to take in all those lovely aromas as you cook it.

You can make fabulous Indian style recipes at home too so get cooking with Jeena.

Ingredients for Beef Keema Recipe
1 Pack Lean Minced Beef
1 Onions (chopped)
2-3 Garlic Cloves
2 Inch Fresh Ginger
1 Large Flat Mushrooms (chopped small)
2-3 Handfuls Fresh Spinach Leaves
1 Red Pepper (chopped small)
1 Cup Water
1 Tbsp Tomato Puree
Rapeseed Oil (or other vegetable oil)
1 Tbsp Dried Coconut or Creamed Coconut

For the Spices
1 tsp Chilli Powder
1/2 tsp Paprika
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Cayenne Pepper
1 tsp Turmeric
Pinch Yellow Mustard Seeds
Pinch Black Kalonji Seeds
Pinch Cumin Powder
Pinch Coriander Powder
Pinch Salt (optional)
Pinch Paprika

How to make Jeenas Kitchen Beef and Spinach Keema Curry Recipe

Place the chopped onion into a blender and blend into a paste.

Heat some oil in a large pan/wok and fry the onions on a medium heat stiring always for a few minutes.

Blend the garlic ginger and chilli.

Add blended garlic mixture with turmeric, mustard and kalonji seeds.

Cook for a few minutes stiring well.

Turn the pan heat off.

Take the curry base mixture from the pan and blend it into a thick paste.

You can add a drizzle of oil and a little splash of water to the mixture to held it blend together.

Now pour it back into the pan.

Turn the heat back on.

Add the cup of water, 1 tsp cumin, 1 tsp coriander, 1/2 tsp Cayenne, pinch methi leaves and 1/2 tsp paprika.

Stir well bring to the boil and simmer for a few minutes.

Add the tomato puree, red peppers and beef.

Simmer for 5-10 minutes chopping at the minced beef and stiring from time to time.

Add mushrooms.

Simmer for 5-10 minutes.

Add the coconut, stir well.

Add a pinch of paprika, cumin and coriander and salt (optional) with a drizzle more of oil.

Once your keema curry is cooked and thickened add the fresh spinach leaves.

It looks a lot of spinach at first but the leaves soon cook down a lot smaller and wilt.