Beef Keema Curry



600g beef mince with fat (70% lean beef, 30% quality fat
400g lamb bones
¼ cup oil
½ tsp salt
2 tbsp Supreme Garlic Paste
1 tsp Supreme Ginger Powder
½ tsp Supreme Turmeric Powder
½ cup oil
5 Supreme Black Peppercorns
1 Supreme Cassia Bark
3 Supreme Green Cardamom Pods
1 tsp Supreme Cumin Seeds
2 Supreme Cloves
3 medium onions, finely chopped
1 tbsp Supreme Garlic Paste
1 tbsp Supreme Kasuri Methi
2 tsp Supreme Cumin Powder
1 tsp Supreme Coriander Powder
1 tsp Supreme Chilli Powder
¼ tsp Supreme Turmeric Powder
1 tbsp Supreme Tandoori Masala Powder
1 cup passata
¼ cup yogurt
½ cup water
1 tsp Supreme Garam Masala
Chopped coriander
Bullet chillies


Add beef mince, lamb bones, ¼ cup oil, salt, garlic paste, ginger paste and turmeric powder into a pot. Cook covered over medium heat until cooked through and excess moisture has evaporated. (Stir & break up the mince every now and then) In the meantime, add ½ cup oil in another pot over medium heat. Add whole spices and once they release their aromas add chopped onions. Sauté until soft and golden, then add garlic paste and kasuri methi, cook for a minute. Now add cumin powder, coriander powder, chilli powder, turmeric powder and tandoori masala powder. Cook the spices for 1-2 minutes then stir in passata. Cover and simmer until the oil separates. Add yogurt and continue to simmer for another 1-2 minutes. Add cooked mince (along with some of the bones), water, garam masala and bullet chillies. Stir everything well, cover and simmer on low for 20 minutes. Garnish with chopped coriander and serve with naan/roti/steamed rice and raita.

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