Keema Curry

greatcurryrecipes.net

Pablo

3 tbsp rapeseed (canola) oil or seasoned oil

1⁄2 onion, very finely chopped

1⁄4 red (bell) pepper, deseeded and finely chopped

1 tbsp garlic and ginger paste

2 fresh green bullet chillies, finely chopped

2 tbsp finely chopped coriander (cilantro) stalks

1 tbsp mixed powder

1 tsp ground cumin

1 tsp chilli powder or to taste

70ml ( ¼ cup) tomato purée

300ml (1 ¼ cup) base curry sauce approx, heated

300g pre-cooked keema

150g (1 cup) frozen peas

1 tomatoes, cut into 8 wedges

1 tsp dried fenugreek leaves (kasoori

methi)

1 tsp garam masala (see page 167) 3 tbsp chopped coriander (cilantro)

leaves

5cm (2in) piece of ginger, peeled and

julienned Salt, to taste

Directions at greatcurryrecipes.net

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