Tomato Keema Curry – Minced Beef Curry
It isn’t very often you see a curry made with minced beef. Most use lamb, chicken or some sort of seafood and the few that use beef tend to use stewing beef or steak strips. The fact that this Pakistani curry is made with minced beef means that it can be made very quickly and fairly cheaply too. The authentic recipe is made with fresh tomatoes, which you can also use but it is time consuming and not something I can eat as I am allergic to fresh tomatoes.
They use a high fat beef mince to make this in Pakistan but I really don’t like it so I used lean mince instead. You can use whichever you prefer. Be warned, if you choose to use a fatty mince then you will end up with a layer of grease on the top when the curry is cooked.
You can also make this in your slow cooker where the flavours will be have more depth or make it in a pot, the flavour will still be lovely but not have as much depth as the slow cooker version.
You can also choose to add the potatoes for the last half hour of cooking before you serve the curry if you would like them chunky. I prefer them chunky.
Add the tomatoes to your slow cooker after cooking them then add the contents of the pan, stir well and cook on low for 4 hours or high for 2. Remove the lid for half the time. This will allow steam to evaporate and the sauce to thicken nicely.
Serve with your favourite rice