Dry Keema Curry is a traditional Indian recipe for a classic curry of minced (ground) beef in an onion, garlic, yoghurt and tomato puree base flavoured with curry powder that's cooked until dry. The full recipe is presented here and I hope you enjoy this classic Indian version of: Dry Keema Curry.
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Ingredients:
500g minced (ground) beef (or mutton)
1 small onion, finely minced
2 garlic cloves, finely minced
60g ghee or butter
1 tbsp curry powder
1 tsp tomato purée
4 tbsp yoghurt (any set or thick natural yoghurt)
Method:
Melt the ghee or butter in a pan and when hot, add the onion. Fry for 2 minutes then add the garlic and fry for 2 minutes further. Scatter over the curry powder, then stir in the tomato purée. Mix thoroughly to combine and stir-fry over medium-high heat for 3 minutes more.
At this point stir in the minced meat along with the yoghurt. Stir to combine, then bring to a simmer. Cover and cook gently for 60 minutes, adding a little hot water to the mixture as needed during this time. You are aiming for a moist curry where there is no gravy.
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