This Muslim Girl Bakes: Keema Curry with Green Beans + Jalapenos.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

It's just the thing for a frosty (maybe even snowy?!!) January night.

Especially if you serve it with hot, buttered rotis or soft naan.

And, I'll give you a really delicious way to jazz up the butter - simply blend up spring onions and fresh ginger until smooth-ish. Then, stir them into softened butter and spread on to your flatbread of choice. Serious game-changer.

Our simple recipe for keema with peas and potatoes has long been a favourite on this blog. This time, we add green beans to it and plenty of jalapenos. You can add less peppers if you want, but promise me, you'll at least add one. It brings a freshness to this dish unlike anything else. And, don't forget the flavoured butter on your roti!

Keema, previously: Keema with Peas and Potatoes // Keema-Stuffed Karela // Keema Curry with Okra

A Simple List of Ingredients:

1. Vegetable Oil

2. Onions

3. Ginger Paste

4. Garlic Paste

5. Green Chillies

6. Lamb Mince

7. Tinned Tomatoes

8. Curry Powder

9. Ground Turmeric

10. Salt

11. Crushed Red Chilli Flakes

12. Ground Cumin

13. Ground Coriander

14. Green Beans

15. Water

16. Garam Masala

17. Jalapeno Chillies

18. Fresh Coriander

Bismillah, let's begin!

Place a pan over a medium heat. Add 1/4 cup (60 ml) Vegetable Oil and let it heat up.

Take 2 large Onions.

Give them a peel and dice. Add them to the hot oil.

Stir-fry them until golden brown - this should take about 10 minutes.

Once the onions are golden, it's time to add our aromatics.

We'll be using:

1 teaspoon Ginger Paste

1 teaspoon Garlic Paste

2 Green Chillies, sliced

Add them all to the pan.

Fry until fragrant - about 2 minutes.

Next, the keema! We used 1 pound (500 grams) Lamb Mince but you could just as easily switch it for chicken, beef or turkey.

Add the mince to the pan.

Use your spoon to break up the mince.

Cook the mince until it is brown and no longer pink.

Once the mince has been browned, it's time for the spices.

Let's measure them out:
1/2 teaspoon Curry Powder
1/4 teaspoon Ground Turmeric
1 teaspoon Salt
2 teaspoons Ground Coriander
1 teaspoon Ground Cumin
1 teaspoon Crushed Red Chilli Flakes

In go the spices!

Stir-fry until fragrant - about 3 minutes.

Next, the tomatoes! This is 200 grams (1/2 tin) Plum Tomatoes, which have been blended until smooth with a little water.

Add the blended tomatoes to the curry in stages, stir-frying after each addition.

Keep adding until all the blended tomato is in!

Then, stir-fry over a medium heat until the oil rises to the surface.

Now, for the green beans!

We used 220 grams Green Beans.

Trim the beans and give them a chop.

And, a rinse!

Add them to the pan.

Stir the beans in and let them heat through for a few minutes.

Then, pour in 300 ml Water.

Stir in and bring to the boil.

Once boiling, turn the heat right down and cover with a lid. Simmer for 20 minutes until the beans are cooked.

Once they have cooked, remove the lid.

Turn the heat up and dry the curry out to the consistency you like.

As it dries out, stir-fry it and add in the garam masala.

Sprinkle in 1/2 teaspoon Garam Masala.

We prefer our keema to be on the drier side.

Finally, the jalapenos! Add as many or as little as you like but at least add one! We put in 5 Jalapeno Chillies.

Give them a chop and add them in.

Stir in.

Finish with a handful of Fresh Coriander, chopped.

A final stir-fry and the curry is done!

Serve with hot, buttered roti and enjoy!

Full Written Recipe:

Keema Curry with Green Beans + Jalapenos.

Prep Time: About 10 minutes.

Cook Time: About 45-50 minutes.

Serves: About 4 people.

Ingredients

· ¼ cup (60 ml) Vegetable Oil

· 2 large Onions, peeled and diced

· 1 teaspoon Ginger Paste

· 1 teaspoon Garlic Paste

· 2 Green Chillies, sliced

· 500 grams (1 pound) Lamb Mince

· ½ teaspoon Curry Powder

· ¼ teaspoon Ground Turmeric

· 1 teaspoon Salt (or to taste)

· 1 teaspoon Crushed Red Chilli Flakes (or to taste)

· 1 teaspoon Ground Cumin

· 2 teaspoons Ground Coriander

· 200 grams Tinned Tomatoes (1/2 tin), blended with a little water until smooth

· 220 grams Green Beans, trimmed and chopped

· 300 ml Water

· ½ teaspoon Garam Masala

· 5 Jalapeno Chillies, sliced

· Handful of Fresh Coriander, chopped

Method

First, fry the onions and aromatics. Into a large pan over a medium heat, add the vegetable oil. Once hot, add in the diced onions. Fry until golden brown (about 10 minutes) then add in the garlic paste, ginger paste and sliced green chillies. Stir-fry for a few minutes until fragrant.

Next, brown the lamb mince. Add the lamb mince to the pan. Break it up with your spoon and cook until brown and no longer pink.

Time to spice things up! Add in the curry powder, salt, ground turmeric, red chilli, ground coriander and ground cumin. Stir-fry for a few minutes until the mixture is fragrant.

Next, the tomatoes! Pour the blended tomatoes into the pan in stages, stir-frying after each addition. Once it is all in, fry until the oil rises to the surface.

Next, the beans! Add them in and let them heat up for a few minutes.

Time to simmer! Pour in the water and bring to the boil. Then, turn the heat right down and cover with a lid. Simmer for 20 minutes until the beans are cooked.

To dry the curry out, remove the lid. Turn the heat up and stir-fry until the curry reaches the consistency you like. Add in the garam masala, chopped jalapenos and chopped coriander. A final stir-fry and we’re done!

To serve! This curry is perfect with roti or naan – especially if you slather them when they’re hot in a spring onion ginger butter. Boiled rice or soft tortillas would be good too. Enjoy!

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