Beef keema with rice
479cal, 38p, 43c, 15f (per meal)
2 inch (2.5cm) cube (10g)
1 large (150g)
2/3 cup(s) (158mL)
3 clove(s) (9g)
2 tsp (10mL)
2 tbsp (13g)
2/3 cup (89g)
1 tbsp (16g)
2/3 cup (123g)
1 large (72g)
1 lbs (452g)
1
Cook rice according to package instructions. Set aside.
2
Meanwhile, heat oil in a large skillet over medium heat. Add the beef and some salt/pepper. Break apart beef and cook until browned, about 7-8 minutes. Transfer beef to a plate and set aside.
3
Add ginger, garlic, and onion to the skillet and cook until browned and soft, about 10 minutes.
4
Stir in carrots, tomato paste, and curry powder. Cook for 1 minute.
5
Add the beef back into the skillet, along with the water. Bring to a simmer, cover, and cook for about 10 minutes.
6
Stir in frozen peas and cook until they have softened, about 2 minutes.
7
Serve beef keema with rice.