How to Make Appetizing Saucy Tomato Beef Keema (non-curry) - Mince

Saucy Tomato Beef Keema (non-curry) - Mince. Great recipe for Saucy Tomato Beef Keema (non-curry) - Mince. This beef keema style has no curry flavour. It is stewed in fresh tomatoes and flavored with different soy sauces and seasoning.

Great recipe for Saucy Tomato Beef Keema (non-curry) - Mince. This beef keema style has no curry flavour. It is stewed in fresh tomatoes and flavored with different soy sauces and seasoning. You can have Saucy Tomato Beef Keema (non-curry) - Mince using 13 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Saucy Tomato Beef Keema (non-curry) - Mince

1. Prepare 300 g of ground beef.
2. Prepare 1/4 c of water.
3. Prepare 1/4 tsp of rock salt.
4. Prepare 1 Tbsp of Cooking oil.
5. Prepare 1 of medium red onion.
6. It's 1 of medium capsicum or bell pepper, diced.
7. You need 1-2 of long chili, sliced thinly (optional).
8. It's 3 of medium tomatoes, sliced.
9. It's 1/2-1 Tbsp of soy sauce + oyster sauce + Knorr or Maggi seasoning (or to taste).
10. Prepare 1/8 pc of beef bullion or broth cube, dissolved in 1/8c water.
11. You need 5 cloves of toasted minced garlic (optional garnish).
12. You need 1 of leek leaf, sliced thinly (optional garnish).
13. You need to taste of Cracked pepper.

Add the chopped tomatoes, potatoes and stock cube to a pot and bring to the boil, watch for splashes. Add the keema (minced beef) and cook on high heat until the water / liquid evaporates. Then add the chopped tomatoes, spices, yogurt and thinly sliced onion (raw). Though elite, upper-caste Hindus tend to be vegetarian, most Indians eat meat, and many millions of Muslim Indians eat beef This saucy keema, which can be made with chicken, lamb, beef or a combination of meat, is simple, comforting home cooking — the meat stretched out and made luxurious in a reduction of spiced tomato It can be dinner with a couple of soft, shiny bread rolls, or a chapati.

Saucy Tomato Beef Keema (non-curry) - Mince step by step

1. Heat pan with 1/4c water and place frozen ground beef in and cover, leave in medium heat. Check after few minutes and turn and break beef apart. Keep doing this until juices come out and all are browned..
2. Transfer beef to a container, including juices, sprinkle rock salt, mix and set aside..
3. In the same pan, add and heat cooking oil. Drop your garlic. Sauté until toasted then set aside for garnish..
4. In the same pan, sauté your onions, bell pepper and chili (if desired). Once onions are translucent drop in sliced tomatoes with seeds. Add cracked pepper (to taste). Spoon in some of the beef juices and cover. Let the flavors blend..
5. Check tomatoes, when it has softened and juices have come out, add your beef to the pan. Stir in and cover. Let the juices blend together..
6. After 5 minutes, taste, drizzle in 1/2 your soy sauce mix and taste. Add the rest if desired, stir and cover..
7. After another 5 minutes, taste, mix in beef broth water mix if desired for more flavour then cover..
8. After another 5 minutes, do a taste test and adjust accordingly. Add water if too salty or dry.
9. Turn off heat, transfer beef with juices to a bowl. Garnish with leek leaves/green onion, chili &/or toasted garlic..
10. SERVING SUGGESTIONS: -Use as a wrap filling, add tomatoes, lettuce and drizzle your favorite yogurt sauce, cream or mayo. -Eat with pita bread, a salad or as rice topping. -6.20.16. I just tried in lettuce wrap, yum! :).

Heat the oil over medium high heat in a frying pan. When hot, add the chopped onion and bell pepper. Fry for about three minutes, stirring regularly and then add the garlic and ginger paste, chillies and coriander stalks. Add the chopped tomatoes, potatoes and stock cube to a pot and bring to the boil, watch for splashes. Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink.