Spicy Beef Keema Vindaloo
with Homemade Raita
Cooking time
15 minutes
Servings
2/4
Calories
480 /serving
You want dinner to (a) be comforting as all get out (b) spice up your life, and (c) done fast. This meaty keema heats up with our Going for Goa blend, while you stir up sour cream, cucumber, garlic and lime for a fresh raita to drop on top.
We will send you:
- 250g Canadian-raised lean ground beef
- 15ml Minced garlic
- 4 Cucumbers
- 1 Lime
- 150g Green peas
- 30ml Tomato paste
- 12g Beef demi-glace
- 43ml Sour cream
- 8g Going for Goa spices (garlic puree, ginger puree, sea salt, chili powder, coriander powder, mustard seeds, cumin powder, turmeric, black peppercorn, curry leaves, cinnamon, star anise, fennel seeds, coriander seeds, cumin seeds)
Contains: Milk • Mustard
You will need:
Large pan
Oil
Salt & pepper (S&P)
Zester
Total Fat
28 g
Saturated Fat
10 g
Sodium
840 mg
Total Carb
28 g
Sugars
10 g
Protein
32 g
Fibre
7 g
Preparation
Start the keema
- In a large pan, heat a drizzle of oil on medium-high.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the beef; season with the spices (add ½ for medium spicy).
- Cook, breaking up the meat, 3 to 4 min., until partially cooked; season with S&P.
Finish the keema
- To the pan, add the tomato paste. Cook, stirring often, 1 to 2 min., until dark red.
- Add the demi-glace, ½ cup water (double for 4 portions) and S&P.
- Cook, stirring occasionally, 4 to 6 min., until thickened and the beef* is cooked through.
- In the last 2 min., add the peas; stir well.
Make the raita
- Meanwhile, zest and quarter the lime.
- Quarter the cucumbers lengthwise; thinly slice crosswise.
- In a medium bowl, combine the cucumbers, sour cream, lime zest (start with ½), remaining garlic, a drizzle of oil and S&P.
Plate your dish
- Divide the keema between your bowls.
- Dollop with the raita.
- Garnish with the lime wedges. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
