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Pork, beef & lamb· GF · DF

Beef Keema with Peas

A North Indian-style dry curry of beef mince with ginger, garam masala, green chilli and tomato, finished with peas and spinach.

makes 23 blocks, about 36p each

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batchjoy.com/recipes/beef-keema-with-peas/
Illustration of a bowl of Beef Keema with Peas
Time
50 min10 min prep · 40 min cook
Makes
23 blocks
Cost per blockPer block
36p
Calories per blockCalories
59 kcal
Spice
3 of 5

You’ll need

Batch size
  • 500gbeef mince (10% fat)
  • 2 (300g)onions, finely chopped
  • 150gcarrot, finely diced
  • 1 × 400g tinchopped tomatoes
  • 30gtomato purée
  • 200gfrozen peas
  • 150gfrozen leaf spinach
  • 15gfresh coriander
  • 15mlrapeseed oil
  • 1 cubebeef stock cube
  • 200mlwater, to make up the stock

For the paste

  • 4 cloves (20g)garlic
  • 25gfresh ginger
  • 2 (15g)green chillies
  • 21ggaram masala, cumin, coriander, turmeric, chilli powder

or 4 tbsp (about 60g) medium curry or keema paste

Allergens: none of the 14 major allergens in the ingredients as listed. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Basmati rice and raita · Wrapped in a warm chapati · Over a jacket potato

Method

  1. Heat the oil in a large, deep pan over a medium-high heat and brown the mince for 8–10 minutes, breaking it up, until no pink remains. Spoon off any excess fat.
  2. Lower the heat to medium, add the onions and carrot and cook for 8 minutes until soft.
  3. Add the garlic, ginger and chillies for 1 minute, then the spices and purée for 1 minute more.
  4. Add the tomatoes and stock. Simmer, uncovered, for 20 minutes, stirring now and then, until thick.
  5. Add the peas and spinach from frozen for 5 minutes. Season with about ½ tsp salt, stir in the coriander, then cool and freeze in 70g blocks.

Hotter: add 2 more green chillies and ½ tsp hot chilli powder.

kcalproteincarbsfatfibresalt
Per block595.9g4.5g2g1.5g0.24g
Per 3 blocks17717.7g13.5g6g4.5g0.72g

Cook’s notes

  • A squeeze of lemon and a spoon of yoghurt at serving lift it.
  • Lamb mince makes a richer, more traditional keema.
  • Use it to fill wraps, or puff pastry for quick samosas.

Serve it

Basmati rice and raita · Wrapped in a warm chapati · Over a jacket potato.

Keeps 3 months frozen · cool within 2 hours · never refreeze thawed blocksPrinted from BatchJoy

Freeze, reheat and serve

Freeze
Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat
Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion
3 blocks (210g) make a dinner for one adult: about 177 kcal and 17.7g protein before rice, bread or potatoes.

Beef Keema with Peas questions

Can I use turkey or chicken mince?

Turkey or chicken mince works. It is leaner and less beefy, so brown it well and don't skip the stock cube.

Why add the peas and spinach from frozen at the end?

They only need warming through, and a short cook keeps the peas bright and sweet. They cook a little more when you reheat the blocks.

Can I use fresh spinach?

Stir in a few large handfuls of fresh spinach with the peas. It wilts in a minute or two.

Sauces that go with it

More pork, beef & lamb recipes · All recipes

Updated . Nutrition, costs and yields are estimates. Gluten-free assumes gluten-free stock cubes.

Cooking Beef Keema with Peas