Pakistani
Keema prep jars
Batch keema for quick wraps, rice bowls and omelettes.
- 42minutes
- 5servings
- 528kcal each
- 31gprotein
Ingredients
For 5 servings.
- Beef mince 800 g
- Onions 2
- Tomatoes 3 medium
- Peas 200 g
- Ginger garlic paste 2 tbsp
- Garam masala 1 tsp
- Red chili powder 1 tsp
- Turmeric ½ tsp
- Cooking oil 2 tbsp
What you will need
Large wide pan, Wooden spoon, Five jars or boxes, Knife and board
Method
-
1
Fry the onions 10 min
Heat the oil and cook the chopped onions until soft and golden.
Ready when: Soft, golden onions.
-
2
Brown the mince 15 min
Add the ginger garlic and mince, breaking up lumps, and cook until the water dries and it starts to fry.
Ready when: Loose grains of mince, sizzling not boiling.
-
3
Add tomatoes and spices 12 min
Add the tomatoes, chilli, turmeric, garam masala and salt and cook until the oil separates.
Ready when: Oil at the edges, no watery gravy.
-
4
Peas and dry off 8 min
Stir in the peas and cook until the keema is dry enough to store.
Ready when: Dry, glossy keema.
-
5
Cool and jar 15 min
Cool completely, then fill five jars. Use it in wraps, with rice, or in an omelette.
Ready when: Four days in the fridge, three months frozen.
Cook Keema prep jars from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
