Minced Beef Kheema with Potato and Peas

7 November 2016 By


  • 2 tbsp oil or ghee
  • 1/2 tsp fennel seeds, slightly crushed
  • 1 whole Kashmir chilli, crushed
  • 1 cinnamon stick
  • 2 cloves
  • 2 green cardamoms
  • 1 red onion, finely diced
  • 1 tsp minced ginger
  • 1 clove garlic,minced
  • 1 green chilli, finely diced
  • 2 tbsp Latasha’s Kitchen Madras Curry Paste
  • 500g minced beef
  • Salt to taste
  • 4 heaped tbsp raw cashews, soaked for 2 hours, then ground
  • 1 cup diced potato
  • 1 cup peas
  • 2 tomatoes, diced
  • 1 cup coconut milk
  • 1 cup water
  • Garnish
  • 1 green chilli, finely diced (optional)
  • Large handful of fresh coriander and mint leaves, finely chopped
  • Juice of 1/2 a lemon
  • 1 tsp Latasha’s Kitchen garam masala powder


  1. In a deep saucepan, add oil, crushed fennel seeds, crushed dried chillies, cinnamon stick, cloves and cardamoms.
  2. Then add diced onions, a pinch of salt and ghee and cook until onion caramelises, approx. 10 minutes.
  3. Then add minced ginger and garlic, cook for a minute then add green chillies and curry paste. Cook for a further 5 minutes.
  4. Now add the mince and fry the meat in the paste until well browned. Mix through the diced tomatoes, ground cashew paste, diced potatoes, coconut milk and water. Bring to a boil then simmer the kheema on low to medium heat with a lid on for at least 45 minutes until the oil floats to the top.
  5. Remove the lid,  turn the heat slightly up and dry off some of the juice in the pan until the khema is not too runny for approx 5-10 minutes.
  6. Adjust salt to taste, then garnish with chopped chillies, coriander and mint, lemon juice and garam masala.

Works well with veal, lamb or goat mince. Swap peas for spinach, silver beets or fresh fenugreek leaves. And potatoes can be replaced with diced roasted eggplant or roasted sweet potato.

Serve with flat breads, or as side dish with rice and other accompaniments. Use yoghurt for a milder flavour.