The first of the various curry you can make using the curry base is Keema, which is ground meat and pea curry. The best part of this recipe is, if there’s some leftover, you can turn this into samosa. Or, I even make omelets with samosa mixture (kind of Spanish omelets with Indian twist), and mixed with rice, you can make dry curry. See tomorrow’s post for the recipe for these leftover make-over ideas.
Keema Curry Directions:
- Brown ground meat in a skillet and season well. I like to start with extra ginger and garlic before adding meat (optional.) If using full recipe from the previous post, you will want to use about 2/3 lbs ground meat.
- Add the curry base, mix well, add some stock (1/2 c – 2/3 c, if using the full recipe) and simmer for about 10 min until the flavor is incorporated. Add frozen peas (about 1 c) and heat through. Adjust seasoning.
- Top with chopped cilantro (strictly optional. I hate it, so we don’t!) Serve with steamed rice, saffron rice or naan.