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Keema Curry

4 tablespoons vegetable oil
1 large onion chopped fine
1 garlic clove crushed
1 Teaspoon salt
2 teaspoons ground ginger
1 1/2 lb minced beef
1 tablespoon garam masala
1/2 teaspoon hot chilli powder
6 tomatoes pealed and chopped
2 tablespoons tomato puree
2 5 oz cartons natural unsweetened yogurt
1/2 pint stock

Heat 2 tablespoons of oil in pan and fry mince to remove most of
the fat, drain when complete and put to one side ready for the next
stage. Heat remaining oil in a large pan. Add onions, garlic,
ginger and salt and fry until golden. Add meat, tomatoes, garam
masala, chilli powder, tomato puree, one carton of yogurt and some
of the stock to make a dry mixture then simmer for about 1/2 hour
or until meat is tender check regularly if mixture is getting to
dry add more stock, try to aim for a moist curry not sloppy. When
you are ready to serve mix in the rest of the yogurt and serve with
rice and a sweet chutney. You may like some garlic bread or papadams
with it also.


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22 of 26 people found the following review helpful:
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Killer Keema Curry, September 18, 2006 - 09:25 AM
Reviewer: Anonymous from Notting Hill, London, UK
The best Keema Curry recipe I have found on the internet so far, we make it all the time and love it. Very easy you can also add in fresh chilli for a little extra zing, and some red kidney beans work a treat.

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