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It’s easy to get stuck in a recipe rut so why not try something new, like this mouthwatering Keema curry? It's made using the same basic ingredients as a spaghetti Bolognese but is lifted with fragrant spices. Serve it with a tangy homemade chutney and creamy raita to make an impressive midweek spread for friends and family. See method
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For the chutney:
Mix the tomatoes, coriander and onions in a small bowl. Heat the oil and fry the cumin seeds for about 30 seconds then add them into the bowl. Mix, cover and chill.
For the raita:
With your hand, squeeze the water out of the cucumber over the sink. Mix in to the yoghurt, add the mint and season with salt and pepper.
Tip: This keema is even better cooked the night before, then warmed through on a medium heat. Add the peas and cook for 5 more minutes. Stir through the coriander just before serving.
See more Indian recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
This delicious recipe is part of our Tesco Dinner Tonight series, which shows you how to turn kitchen classics into new and inspiring dishes. You can watch the full recipe video here.