Beef Keema with Cumin and Currant Pulao

We had a busy evening tonight we doctor's appointments so I needed something quick and easy to prepare and put on the table. This dish perfectly fits both the "quick" and "easy" requirements and has a magnificent satisfying flavour.

Keema  is a traditional South Asian meat dish and it is main ingredient in mince meat, whether lamb or beef which is cooked with spices, peas and potatoes.  The meat mixture is also used as a filling for samosas or naan bread.  This dry style curry dish compliments the Cumin and Currant Pulau with both dishes flavours complimenting each other.  I love the sweetness of the currants against the spiciness of the beef curry.

This weeknight wonder is something we have cooked before and it was totally devoured.  It's somewhat simple but definitely packed with the perfect combination of spices.  The kids actually get excited when I cook this dish and there is generally nothing left for lunches the next day.

Beef Keema with Cumin and Currant Pulao

(Recipe sourced from Women's Weekly Weeknights Fast and Fabulous Cookbook)

Serves: 4

2 tablespoons peanut oil

1 small brown onion, sliced thinly

1 clove garlic, crushed

1 teaspoon cumin seeds

1 teaspoon caraway seeds

1/4 teaspoon ground turmeric

1 cup basmati rice

2 cups chicken stock

2 tablespoons dried currants

500 grams lean beef mince

2 teaspoons mild or hot curry powder (depending on taste)

1/2 teaspoons ground ginger

2 tablespoons sweet chilli sauce

1/4 cup water

4 green onions, sliced thinly

2/3 cup frozen peas

1/4 cup firmly packed fresh coriander leaves

To make pulao, heat half the oil in large frying pan. Cook brown onion, garlic and spices, stirring, until onion softens. Add rice, cook, stirring, until rice is coated in spice mixture. Stir in stock and bring to a boil. Reduce heat and simmer, covered, 12 minutes. Remove from heat, stir in currants; stand, covered, about 5 minutes or until rice is tender.

Meanwhile, heat remaining oil in large frying pan. Add mince and cook, stirring, until cooked through.

Add curry powder and ginger; stir until fragrant. Add sauce, the water, green onion and peas. Cook, stirring, until peas are tender.

Serve keema on pulao, sprinkled with coriander.

(Click here for a printable version of this recipe)