Beef Keema Curry and Green Beans with Curry Leaves & Lime

I know most curry recipes with these particular spices have predominantly been from India, and I know mine are not authentic. But I think that anyone can cook a curry and if they like it - that's what matters! SO, this is my version of the sort of curries we like to eat in our house in London. Not too many spices, but certainly had a kick. You can put in as many chillies or as much chilli powder as you like, really. To your taste! Not too difficult a recipe and very, very tasty.

The green beans recipe is a favourite and we tend to have them every time I make a curry. Am sure I'll get bored of them - but not yet!

Ingredients:    (Serves 2-3)  

Curry spice mix:

1 tbsp. ground coriander
1 tbsp. garum masala
1/2 tbsp. ground cumin
1 tsp. turmeric
1 tsp. cayenne pepper
1 tsp. fenugreek leaves
3 cardamom pods (seeds inside only)
1/4 tsp. salt
1/4 tsp. black pepper

Mix the above spices and set to one side

30g butter
2 medium onions
3 cloves garlic, peeled
1 inch piece ginger, peeled
spice mix (above)
380ml beef stock (cube is fine)
1 small glass white wine
1 tbsp. oil
500g beef mince
1 large tomato, roughly chopped

Method:

Chop one of the onions roughly and put into a mini food processor and whizz to a puree.  Tip into a large pan with 10g of the butter and pop on a lid on a very low heat for 10 minutes. While the onions are cooking finely chop the garlic and ginger (or whizz in the mini processor). Add to the onions with another 10g butter. Pop the lid back on and leave on a low heat for another 10 mins. Then add the spice mix with the last 10g butter. Stir well for a couple of minutes on a high heat and then add the stock and wine. Stir and leave to simmer for 30 minutes with the lid off on a medium/low heat. 

Chop the other onion into large pieces. In a pan, heat 1 tbsp. oil and add the onion, stirring as it cooks for 10 minutes, until soft. Then add the beef mince and cook until any juices evaporated and is beginning to fry again and the beef is browning. Add the tomato and cook for 5 minutes. Add the curry sauce to the beef and stir well. Simmer gently for about 20 minutes. Taste to check for and salt needed. Serve with rice.

The Green Beans:

1 tbsp. oil
pinch of asafoetida
1 tsp. mustard seeds
2 dried chillies, broken into bits
150g green beans, halved & cooked (either boil or steam)
10 curry leaves
1 tsp. ground coriander
juice of 1/2 lime

Heat the oil in a pan and add the asafoetida and mustard seeds. Cook on high until the seeds begin to pop. Add the chillies, green beans and curry leaves. Stir fry for a moment and then stir in the ground coriander. Just before serving, squeeze over the juice of half a lime and top with a little fresh coriander. Delicious!