Beef Sooka Keema
with Fried Okra
Okra is also known as "lady fingers".
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
30 min
Okra is also known as "lady fingers".
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Sooka Keema
Lean beef mince
0 Grams
Vegetable stock cube
15*
0 Pieces
Allergens
*15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Add 0.5 tsp of zest, 1 Tbsp of lemon juice and the yogurt to a bowl, mix and set aside. Peel and finely chop the onion. Peel and mince the garlic. Peel and mince the ginger.
2 Fry onions
Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion and cook for 5-6 min or until softened. Add the garlic and ginger, cook for 2 min further. Increase the heat to medium.
3 Add beef
Add the beef and fry for 5 min or until browned. Add the turmeric, garam masala and chilli. Season with salt and pepper. Add the stock cube and measured water. Cover and simmer, stirring occasionally, for 15 min or until the water is fully absorbed - this is your sooka keema.
4 Prep okra
Meanwhile, wash the okra and slice it into 1.5-2 cm pieces. Combine the milk and vinegar in a bowl. In another bowl, combine the almond flour, corn starch, paprika and a generous pinch of salt. Dip the okra in the milk, then turn it in the flour mix.
5 Fry okra and serve
Heat a large pan over a high heat with a generous amount of vegetable oil. Once hot, add the okra and fry until browned and crispy. Drain the fried okra on kitchen paper. Chop the coriander. Serve the sooka keema with the fried okra and lemon yogurt. Garnish with chopped coriander.
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