Spiced Minced Beef Keema with Potatoes
By Joe
Source: BBC Good Food — Jennifer Joyce, Indian beef keema with carrots & potatoes.
A indian beef keema with carrots & potatoes recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Cook. Heat 1 tsp of the oil in a big saucepan over a high heat. Tip in the mince, season and cook till browned, breaking it up using a wooden spoon as it cooks.
- 2
Step 2. Take out from the pan, discarding all the fat, and keep to one side. Heat the leftover oil plus heat the onion, garlic plus ginger using some seasoning for 8 mins till soft.
- 3
Mix. Tip in the curry powder, potato plus carrots, plus heat for a few mins extra. Mix in this tomato purée, 500ml water or vegetable stock, plus the beef.
- 4
Finish. Heat on a mid-sized heat for 20 mins or till the potatoes are tender. Offer using basmati rice, fresh coriander, plus mango or lime chutney.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
23.8 g protein for 427 kcal = 5.6 g per 100 kcal, so protein gives about 22% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 3.4 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.26 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 111 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 427 kcal |
| Protein | 23.8 g |
| Carbohydrate | 17 g |
| of which sugars | 3.8 g |
| of which free sugars | 0 g |
| Fat | 29.4 g |
| of which saturates | 10.2 g |
| Fibre | 4.4 g |
| Salt | 0.29 g |
Protein per 100 kcal
5.6 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
