We've transformed Indian beef keema into a sensational one-pot for this mouthwatering Gousto twist. It's not just full of amazing flavour, there's also hardly any washing up – double win!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.1 g||4.2 g|
|Protein||8.9 g||33.1 g|
|Salt||0.87 g||3.22 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Peel and finely slice the brown onion[s]
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium-high heat
Once hot, add the sliced onion with a pinch of salt and sugar and cook for 3 min, or until starting to soften, then add the beef mince and cook for a further 3 min, breaking it up with a wooden spoon as you go
Top, tail, peel and chop the carrots into small, bite-sized pieces
Peel (scrape the skin off with a teaspoon) and grate (or finely chop) the ginger
Peel and grate (or finely chop) the garlic
Add the chopped carrot, grated ginger and grated garlic to the pan and cook for 1 min
Crumble the Knorr beef stock cube[s] into the pan, then add the tomato paste and curry powder and give everything a good mix up
Stir the basmati rice into the pan
Add 300ml [600ml] cold water to the pan and bring to the boil over a high heat
Once boiling, reduce the heat to low and cook, covered for 12-15 min or until the rice is cooked and the water has been absorbed
Check and stir occasionally to prevent the rice from sticking to the bottom
Tip: Add a splash of water if the rice looks a little dry!
Meanwhile, cut the lime[s] in half
Chop the coriander finely, including the stalks
Stir the chopped coriander and juice of 1/2  lime through the cooked rice – this is your beef keema
Taste for seasoning, adding more salt and pepper if needed
Chop the remaining lime into wedges
Serve the beef keema in bowls and garnish with the lime wedges and enjoy!