BEEF KEEMA – DINNER
Prep: 10 mins
Cook: 35 mins
Nutrition per serving:
What you need
What you need to do
Heat a dry frying pan over high heat and cook the beef mince until browned.
Add in the onion, garlic and ginger and sauté for 6-8 minutes until soft. Stir in the coriander stalks and curry powder and continue cooking for another 2-3 minutes, while stirring.
Add the chopped tomatoes and beef stock. Season with salt and pepper. Bring to a boil, then reduce heat, and simmer, uncovered, for 20 mins, stirring occasionally.
After 20 minutes of simmering, stir in 1 tbsp. of yoghurt. Add the frozen peas and half the coriander leaves. Cook for another 2 mins, until peas are heated through, then season again if needed.
Serve with a portion of rice, garnished with the remaining coriander and a spoonful of yoghurt.
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