Spicy Indian Beef Mince Qeema
with Cauliflower 'Rice'
Instructions
1 Prep vegetables
Peel and grate the carrot. Peel and chop the onion. Chop the zucchini. Peel and finely chop the garlic. Peel and grate the ginger. Split the cardamom pods open with the back of a knife.
2 Fry beef
Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the beef mince and fry for 3-4 min or until browned.
3 Fry vegetables
Add the onion, zucchini and carrot to the pan and fry for 5 min until starting to soften.
4 Cook
Add the garlic, ginger, chilli flakes (reserve some for garnish), garam masala, turmeric, coriander cumin powder and cardamom pods, and fry for 2 min further. Add the measured water. Reduce the heat to low and cook for 5 min or until the water has evaporated. Season with salt and pepper.
5 Make cauliflower rice
Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a second large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the the cauliflower with a pinch of salt and stir-fry for 5 min.
6 Serve
Slice the lime into wedges. Serve the Qeema over the cauliflower rice with a dollop of natural yogurt. Garnish with the lime wedges and the reserved chilli flakes.
Tips for fussy eaters
Serve with regular rice instead of the cauliflower rice.
Pro tip
Keema or qeema is a traditional meat dish from India. The word may be borrowed from the Turkish kıyma, which means minced meat.
Healthy and aromatic!
Cooking Time: 30 min
Cals 524 · Prot 46 · Carbs 32 · Fat 25
Gluten-Free
Ingredients
Qeema
Rice
To serve
Healthy and aromatic!
Cooking Time: 30 min
Cals 524 · Prot 46 · Carbs 32 · Fat 25
Gluten-Free
Instructions
1 Prep vegetables
Peel and grate the carrot. Peel and chop the onion. Chop the zucchini. Peel and finely chop the garlic. Peel and grate the ginger. Split the cardamom pods open with the back of a knife.
2 Fry beef
Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the beef mince and fry for 3-4 min or until browned.
3 Fry vegetables
Add the onion, zucchini and carrot to the pan and fry for 5 min until starting to soften.
4 Cook
Add the garlic, ginger, chilli flakes (reserve some for garnish), garam masala, turmeric, coriander cumin powder and cardamom pods, and fry for 2 min further. Add the measured water. Reduce the heat to low and cook for 5 min or until the water has evaporated. Season with salt and pepper.
5 Make cauliflower rice
Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a second large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the the cauliflower with a pinch of salt and stir-fry for 5 min.
6 Serve
Slice the lime into wedges. Serve the Qeema over the cauliflower rice with a dollop of natural yogurt. Garnish with the lime wedges and the reserved chilli flakes.
Tips for fussy eaters
Serve with regular rice instead of the cauliflower rice.
Pro tip
Keema or qeema is a traditional meat dish from India. The word may be borrowed from the Turkish kıyma, which means minced meat.
Ingredients
Qeema
Rice
To serve
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