A Great affordable meal from leftovers :-) !

Ok so I was “umming and Arring” , (debating), on wether to put this recipe on.  But in actual fact I realised it was a great little number to write about.  
  Now this recipe isn’t one to “wow really” at first glance (please excuse the poor photo!),       and there are so many versions of this recipe,  just purely because I suppose it is very versatile.  However, one Vital point I have to make about this recipe, is that it is cost effective or even so, thus can be created from the brilliant leftovers from the day before! 
 One thing all of My readers out there will probably agree with, is that we all like to save a few pennies. To buy maybe the finer foods we enjoy to eat?  Or Fine wine?  Or even for that break away to maybe have them all ha ha! Here it is…

 Beef Keema Matar Curry:

Recipe: For 2-3 people (approx)

If you dont like dishes too spicy, just go easy on the chillies ok!

300g Minced Beef Or Lamb Mince (or if you had left over lamb or beef from a roast you could use)
1/2 tsp of Ginger
2 Garlic cloves finely chopped or minced
1 Onion Diced finely
salt and pepper
1 chopped green chilli (add more if you like it hot but we are adding hot chilli powder aswell)
1 tsp of hot chilli powder
1 tbsp of Mild curry powder
1/2 tbsp of Garam masala – Normally bost of these spices wouldn’t work quite well together and you could just use Tumeric powder, but I took the chance and it worked.
1/2 tin of chopped tomatoes or fresh
1/2 tbsp of Tomato puree
about 4 medium sized potatoes 
Frozen Petit pois or garden peas
A little beef stock with water just to keep a nice sauce and to enhance the Beef. Use Chicken stock or lamb if it is Lamb meat.
Chopped Coriander to serve.

Chop your potatoes into small chunks or quarters and blanch them off. Do not boil totally as you want them to still have a crunch as they are going into the curry.  Then defrost your peas.

Fry off the Onion, Garlic, Ginger, chillies and dry spices for a few minutes. Add the meat and the seasoning until the meat has browned and cooked through.  Add the Stock, Tomatoes, puree, and cook on the stove for about 10 minutes, checking that it wont go too dry or stick etc. Add the potatoes and cook for a further 5-10 mins and a few minutes before it is done, add the defrosted peas.
Serve with the chopped Coriander on top.  I served this with Basmati rice but you could just have this with lovely Chapatis…your choice!


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