BEEF KEEMA
Travel through the aromatic spices of India right in your kitchen with my delicious and easy-peasy beef Keema!
A Meat Lover’s Dream
For those who revel in the pleasures of meat, the beef keema is an undisputed champion. This is a dish that requires no elaborate spice cabinet, just what you already have in your cupboard! Not forgetting the addition of two humble ingredients: petit pois (green peas) and tomatoes!
A Glimpse into History
Every dish carries with it a piece of history, and my beef keema recipe is no exception.
The word “keema” itself is derived from the Persian word “qeymeh,” meaning minced meat. Over time, keema has traversed borders and won hearts around the world.
Keema’s magic lies in the perfect balance of heat from spices and a touch of sweetness from tomatoes and petit pois.
Exploring Corbières-Boutenac
Now, I will talk about enhancing my beef keema experience with the right wine pairing : a red Corbières-Boutenac from my beautiful Languedoc-Roussillon.
At the heart of Corbières-Boutenac’s winemaking tradition lies a harmonious blend of grape varieties. Carignan, Grenache, and Syrah.
Corbières-Boutenac wines are celebrated for their depth and character. Expect a deep ruby hue that hints at the richness within. The aroma is nothing short of enchanting, with prominent notes of black fruit, spices, and a delicate kiss of sweet vanilla.
Carignan’s Profound Influence
Upon the first taste, you will be welcomed by a full-bodied and complex flavor profile. Here, the Carignan grape leaves an indelible mark, shaping the very structure of the wine.
The Carignan grape, a cornerstone of Corbières-Boutenac winemaking, plays a pivotal role in defining the wines’ structure and character. Its presence weaves a unique narrative into every bottle, adding depth and complexity that sets Corbières-Boutenac apart.
So, if you are ready to indulge your inner meat lover, this dish is your gateway to culinary delight.
Meet the beef meat!
Meat lover! If you are looking for culinary feast with beef, it’s here :
You may try a beef and peanut wholewheat noodle or a Stroganov beef !
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it.
Happy cooking and bonne dégustation!
Sixtine ;)
BEEF KEEMA
Ingredients
- 400 g beef minced
- 1 onion chopped
- 1 garlic clove crushed
- fresh coriander chopped
- 2 tbsp curry Madras for me
- 400 g chopped tomatoes tinned
- 15 cl water
- 1 vegetarian stock cube
- 2 tbsp Greek yogurt
- 200 g garden peas
- 3 cm ginger freshly grated
- ghee
Instructions
- In a pan, brown the onion with the ginger and garlic in a little bit of ghee.
- Add the meat and cook for a further 5 minutes.
- Add the curry, water, stock and tomatoes.
- Bring to the boil then simmer, stirring occasionally for 20 minutes.
- Add the yogurt, garden peas and a bit of coriander.
- Cook for 2 minutes then serve with rice and naan bread.
Notes
