Easy Keema Curry Recipe (2024)

FAQs

How do you make keema less watery? ›

If you go the opposite way and add too much water you can correct by simmering the keema without a lid so the liquid can evaporate and 'gravy' reduce.

Why is my keema watery? One reason your curried mince beef may be watery is due to the tomatoes. If you're using juicier tomatoes, the liquid can create a watery consistency. If you notice your tomatoes have a higher liquid content, use less broth to even out the recipe.

A high internal temperature results in dry, gray meat (especially for lean cuts that also have very little fat to keep them moist). To keep these cuts tender you need to stop cooking them when they reach (at most) a medium doneness, which corresponds to a core temperature of around 60°C.

Get rid of it with science! Let the excess liquid evaporate away by bringing the substance to a boil or a simmer until the desired consistency is reached. This method is great for sauces – including a quick pan sauce created after cooking a protein – and gravies that are only marginally looser than desired.

Adding too much pasta water to the spaghetti sauce is often the root cause of a watery sauce. Other causes include excess water from the noodles themselves or inadequately cooking down the sauce.

Due to this, some people wash meat before cooking, freezing, or marinating it. However, this is unnecessary and potentially even dangerous. Generally speaking, it is a bad idea to wash meat. Washing it will not kill all of the bacteria but will increase the risk of spreading potentially harmful bacteria.

In fact, though you might (understandably) rinse meat to clean it, doing so can lead to the opposite-of-desired effect. According to the USDA, cooks who rinse raw animal proteins increase the risk of cross-contamination in their kitchens, boosting the likelihood of food-borne illness.

Simmer for 20 minutes.

If the liquid evaporates before the mince finishes, add more water. Pour additional water into the skillet 1/4 cup (60 ml) at a time. Do not add any extra water during the last 5 minutes.

The curry-making process begins by chopping the vegetables and meat, followed by sautéing them in oil and butter. The meat will brown and the onions will soften. As soon as this occurs, add water and bring to a boil. Simmer over low heat for about twenty minutes, or longer if more tender meat is desired.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

How to make curry thick fast? ›

Mix cornstarch, tapioca starch, or arrowroot with cold water or a cup of liquid from the curry sauce to make a slurry. Add this at the end of the cooking process—the sauce should thicken as soon as it returns to a boil.

To make mince using a food processor: First cut meat into about 2.5cm (1in) square chunks, if butcher hasn't already prepared it. Put a handful of meat into food processor and pulse for a few seconds at a time until meat is just starting to form a ball on sides of bowl.

Beef chuck is a popular primal cut of meat favored for mincing due to its valued protein-to-fat ratio composition. Butchered from the cow shoulder, beef chuck is a tough cut that turns tender when ground or slow cooked, making it a top option for just about any dish that calls for minced meat.

Mince is cooked when the temperature has reached 75°C. If you don't have a thermometer, ensure it's been simmering on the heat (it should be bubbling gently) for at least 15 minutes. If you're cooking meatballs or meatloaf, use a thermometer to check the temperature or cut open to check it is cooked through.

A few things that can help, if it's not an issue with fat like @Aaronut suggested: Tomato paste. Yes, I know it's a sacrelige, but it'll act as a thickener. Take the pasta out before it's gotten to al dente, and finish cooking it in the sauce; the pasta will absorb any extra liquid, and help to thicken the sauce.

Crumble in the stock cubes, season and stir. Cover the pan and simmer the mince for about 20 minutes. Once the mince is cooked thicken the mince with about 3 teaspoons of gravy powder or corn starch mixed with a little cold water.

Use Flour and Water

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency.

Beef is washed during slaughter, but the small amount of water would be absorbed on the surface of the meat, not bound to the protein or inside the tissue and would quickly evaporate or drip out.