Beef Curry with Keema Flatbreads

Created by our development chef, this warming Beef Curry is the ideal choice for those cold Winter evenings.  Serves 4-6.


Beef Marinade
  • 800g Diced Beef
  • 1.5 tsp Ground Cumin
  • 1.5 tsp Ground Turmeric
  • 1.5 tsp Ground Coriander
  • 1.5 tsp Garam Masala
  • 1 tsp Salt
  • Splash of Water
Curry Sauce
  • 3 tbsp Oil
  • 1 Large Onion Diced
  • 1.5 tsp Black Mustard Seeds
  • 3 Garlic Cloves - Grated
  • Thumb size piece of Peeled Ginger - Grated
  • 1 Cinnamon Stick
  • 2 Bay Leaves
  • Half tsp Smoked Paprika
  • 1 tsp Ground Turmeric
  • 1 tsp Ground Coriander
  • 1.25 tsp Ground Cumin
  • 1.25 tsp Garam Masala
  • Quarter tsp Cayenne Pepper
  • 40g Tomato Puree
  • 1 Beef Stock Pot / Cube
  • 400g Tin Chopped Tomatoes
Keema Flatbread
  • 150g Self Raising Flour
  • 150g Natural Yogurt
  • Half tsp Salt
  • Quarter tsp Baking Powder
  • 140g Beef Mince
  • 10g Tomato Puree
  • Half tsp Ground Turmeric
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Garam Masala
  • 30g Melted Butter
  • Finely Chopped Fresh Coriander
Beef Curry

  1. Place all the marinade ingredients together in a bowl and mix well.  Add the Diced Beef and coat with the marinade before covering and leaving in the fridge for an hour or overnight.
  2. Heat a suitably sized heavy based pan over a medium high heat.  Add 2 tbsp oil and sear the beef (in 2 batches) until browned.  Remove the beef from the pan and set aside.
  3. In the same pan, add the remaining 1 tbsp oil and add the diced onion.  Cook gently for 5 minutes until they begin to go translucent then add the mustard seeds and fry for a further 2 minutes.
  4. Add the grated garlic and ginger to the pan with the cinnamon stick and bay leaves and cook for 2 minutes.  Add all the dry spices and cook gently for 10 minutes until the spices don't feel grainy when tasted.  When not stirring, please keep a lid on the pan.
  5. Add the tomato puree and beef stock pot (or crumbled stock cube) and cook for 5 minutes.
  6. Add the chopped tomatoes, then fill up the empty tin with water and also add to the pan.  Stir well and cover.
  7. Cook on a low heat for 2 hours, stirring occasionally - remove the lid for the last 10 minutes of cooking, or until the desired sauce consistency is reached.
Keema Flatbreads
  1. Mix together the self raising flour, natural yogurt, salt and baking powder to form a dough.  Divide into 6 equal balls, cover and keep to one side.  This can be quite a sticky mix so additional flour may be needed.
  2. For the Keema filling, mix together the beef mince, tomato puree, dry spices, salt and fresh coriander and again divide into 6 equal balls.
  3. Take 1 of the dough balls and slightly flatten, place a Keema ball on top and enclose with the dough ball.  Repeat for the remaining 5 balls of each.
  4. With a rolling pin, lightly roll out the flatbreads on a well-floured surface until approx 2mm thick.  Score a few marks in to each flatbread otherwise they will puff up like a balloon!!
  5. Place a griddle pan on a high heat, and cook each flatbread for 2 minutes on each side, turning with tongs.
  6. Remove from the pan and brush with melted butter before serving.
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