You can add the cooked keema of your choice to the keema curry sauce recipes.
You are in for a treat with this keema curry sauce recipe. At curry houses, you are usually offered a selection of main ingredients to go with your sauce of choice. You could have a lamb tikka masala or a prawn vindaloo for example.
When if comes to the keema curry sauce, however you are usually limited to just one meat and that’s lamb.
I love lamb but having written my blog for so many years, I know some of you out there would prefer another meat for your keema curry.
The good news is, when you cook this keema curry sauce, you can add the keema of your choice.
The flavour of this sauce is authentic BIR (British Indian restaurant).
Try this keema curry sauce with lamb keema or perhaps try another. It will still taste just like those you get at the best curry houses. You might like to try it with this turkey keema.
Beef, chicken, even Quorn are all good. If you are eating light, I suggest trying it with my turkey keema recipe. If that doesn’t appeal to you, try that same recipe but with lamb, beef or chicken. You could also use game such as minced venison.
Pre-cooking your keema is essential.
The most important part of getting a keema curry sauce right is using pre-cooked keema. Use this recipe and cook your minced meat of choice.
The reasons for this are both flavour and speed.
At busy curry houses, the chefs prefer to use pre-cooked keema so that they get the texture of the meat right. Doing this also adds flavour to the finished keema curry sauce.
It also speeds up the cooking process. If chefs had to cook up a keema each time it was ordered, it would take much longer to arrive at your table.
So by now it should be obvious that you need to make the actual keema for your sauce before mixing it all together.
This can be done up to a week before cooking up your sauce. You can also make the keema and freeze it for later use.
As for the actual sauce, this too can be made ahead of time. Cook it a day or two ahead of serving. The flavours will develop and even get better.
Cooking curry house style curries offers not only delicious flavour but convenience. Once the preparation is done, you can whip up curries like this keema curry sauce in minutes.
The base curry sauce
If you want to get curry house style curries right, you need to make them with a base curry sauce. The base sauce is the secret behind that BIR flavour.
Once you make a large batch of base curry sauce (gravy), you can cook all the curry house favourites in minutes.
This essential sauce can be made a few days ahead of time and it also freezes very well. If freezing, be sure to freeze it in small batches, the amount you’ll need for the curries you want to make.
If you like this keema sauce recipe, you might like to try some of these curry house favourites too…
- 2 tbsp rapeseed (canola) oil
- 1/4 onion - finely chopped
- 1/2 bell pepper - finely chopped
- 1 tbsp garlic ginger paste
- 1 green bird's eye chilli - finely chopped
- 1 tbsp coriander (cilantro) stalks - finely chopped
- 1 tbsp mixed powder
- 1/2 tsp ground cumin
- 1/2 tsp Kashmiri chilli powder
- 1 cup cooked keema
- 300ml (1 1/4 cups) base curry sauce
- 75g fresh or frozen peas
- 1/2 medium tomato - quartered
- 1/2 tsp dried fenugreek leaves
- 1/2 tsp garam masala
- 1 tbsp fresh coriander (cilantro) finely chopped
- 1 tbsp ginger - julienned
- Salt to taste
- Heat the oil over medium high heat in a frying pan. When hot, add the chopped onion and bell pepper.
- Fry for about three minutes, stirring regularly and then add the garlic and ginger paste, chillies and coriander stalks. Fry for a further 30 seconds.
- Stir in the mixed powder, ground cumin and chilli powder. Then add a splash of base sauce.
- Bring this to a simmer and add the cooked keema adding more base sauce as required. Only stir the sauce if it looks like it is catching to the pan.
- Stir in the peas and tomatoes and then add the fenugreek by rubbing the leaves between your fingers.
- To finish, add the garam masala and garnish with the fresh coriander (cilantro) and julienned ginger. Season with salt to taste.