Indian beef keema recipe brings a little comfort

Here we are on the cusp of the holiday season and once again the coronavirus proves Christmas is its favorite time of year, looming like an ever-present shadow doing its best to put a wrench in them. works.

And just as the public began to see a light at the end of the tunnel, planning trips and vacations for the next year, Covid isn’t quite ready to back down and is proving it still has a few tricks in his bag.

Hoping that the vaccination program is the tool that allows us to fight against this period and save this Christmas and our mental health.

Staying strong during a time of anxiety

Old fears and anxieties boil below the surface again, fear of the virus itself, fear of returning to the shield and fear for my family and friends.

But I do the best I can against these old anxieties by acknowledging them and taking the time to rationalize them, say them out loud, and talk about them with my husband. It helps me enormously in my fight not to get lost again.

Debbie enjoys using local produce in her cooking.

From a health perspective, the past few weeks have been mixed. The days when I’m doing well and days not so well seem to be the way to go at the moment. My journey with Crohn is bumpy, full of twists and turns. Just when I think I’ve got stuff nailed down it happens and pulls the rug out from under me, I can literally hear his evil laugh as it undermines my confidence and self-esteem.

But like all warriors who live with chronic illnesses, you get up and keep going. What else is there? But some days it’s easier than others, and you keep hoping that the good will always outweigh the bad.

Cooking on good and bad days

Cooking for the past few weeks has once again been limited due to my Crohn’s disease, even my tried and trusted smoke pot caused problems. But on good days, I tried to stick to my basics of local, organic, no over-processed ingredients wherever possible.

Taking those ingredients and doing something a little different makes things interesting and can sometimes be a challenge during bad times.

But challenge or not, I tried. So instead of making our regular cottage pie, we made a chicken and potato pie. The same principle but using a creamy chicken filling topped with creamy mashed potatoes and cheddar cheese – a winning combination if you ask me.

Debbie’s Chicken and Potato Pie.

I will try to add other ingredients like ham shank or chorizo ​​to add another element and mix that as well.

I have frozen portions of everything I cook to make sure that even on work days I have a home cooked meal, rather than grabbing something from the supermarket on my way to work in the morning. I work long days with a short period of time for lunch so long term planning is essential.

The family’s favorite meal this month was Indian beef keema, which is my minced meat and tatties are made a little differently. Served with rice and mango chutney, it’s a warming week-long meal that is sure to please the whole family.

Indian beef keema

For 4 people


  • 500g of ground beef
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon of ground, ginger
  • 1 large potato, cut into small pieces
  • 2 carrots, sliced
  • 1 tablespoon of tomato puree
  • 2 tablespoons of curry powder
  • 500 ml of vegetable broth

To serve:

  • Rice
  • Mango chutney, a spoonful per person
  • Mini poppadoms


  1. First, brown the mince over medium-high heat in a pan and drain the fat, then set aside.
  2. Add a tablespoon of butter to the pan and melt, then add your onion, garlic and ginger and tenderize over medium heat, stirring regularly to prevent the onions from burning. It will take about 8-10 minutes.
  3. Now add the potatoes, carrot, tomato puree and curry powder and cook for a few more minutes, stirring well to coat the vegetables with the spices.
  4. Gradually add your broth, stirring well each time to allow it to mix with the spices. This will give you a nice thick sauce.
  5. Now add your mince to the pot and simmer over medium heat for about 20 minutes, stirring occasionally. Then serve with rice, mini poppadoms and mango chutney.

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