Beef keema instruction


  •     500g pack Boswell Farms beef mince 2 hundredth fat
  •     ½ onion, finely shredded
  •  three garlic cloves, finely shredded
  •     25g piece ginger, raw and finely shredded
  •     15g recent coriander, leaves and stalks shredded singly
  •  two tbsp medium tikka flavouring
  •     400g tin Grower’s Harvest shredded tomatoes
  •  one reduced-salt stock cube, created up to 200ml
  •     200g Grower’s Harvest long-grain rice
  •     200g pot 1/3 fat natural yoghurt
  •     300g tin Grower’s Harvest garden peas, drained


  •     Heat an outsized slippery  pan over a high heat. Add the mince and stir-fry for 3-4 minutes till brunet . Tip into a cullender placed over a bowl to empty. Repeat with the remaining mince.
  •  come back the strained meat juices to the pan and cut back the warmth to low-medium. Add the onion, garlic and ginger and cook for 6-8 minutes till softened. Stir within the coriander stalks and tikka powder and cook for 2-3 minutes, stirring, till fragrant .
  •  come back the brunet  mince to the pan and add the tomatoes and stock; season. wake up the boil, then simmer, uncovered, for twenty minutes, stirring often. Meanwhile, cook the rice to
  •     pack directions.
  •  once twenty minutes, stir in one tbsp of yoghurt, the drained peas and the coriander leaves. Cook for two minutes, then style and season if required. Scatter with the remaining coriander, then serve with the rice and a containerful of yoghurt.

Freezing and defrosting pointers

In order to fancy optimum flavour and quality, frozen things ar best used among three months of their freeze date. For a lot of recommendations on freeze and defrosting food, scan our article Love Your Deepfreeze.