Fenugreek infused Spicy Beef Keema - Feeding the masses, Pakistani style!

 When asked by Most Wanted to contribute to this Christmas and  come up with a simple recipe to feed 10 people for £3 each, that is both comforting in the cold winter months and thrifty -  I could think of no other but the one most cost effective way of eating meat known in Pakistan - Keema (spicy mince!). Pakistani people are meat eaters by nature, but not many can afford meat often, mince or keema is a cheaper alternative to any other cut of meat. The mince can range from the cheapest part to the most expensive part of the animal, but no matter what, the way Pakistani's cook keema, there is nothing but satisfying flavour delivered in the end.

This is quick and cost effective and enjoyed as a complete meal with naan bread or basmati rice.Some of my top thrifty tips to  are:1. Make a double batch of this keema and freeze rest, create a spicy version of shepherd's pie by topping with creamy mash mixed with green onions;2. Use the carcus of left over chicken and add to water boil with star anise, cumin, coriander and cardamom to make up a stock. Use this to make a pullao rice with peas3. Make rice pudding with leftover basmati rice by boiling whole milk with cardamom and sugar and adding cooked rice until soft. Cool and enjoy with a dollop of cream4. Always peel ginger with the back of a teaspoon to avoid wastage5. Rehyderate old drid up red chillis with hot water, puree and freeze. Add to curries or marinades. Ingredients:2 tbsp corn or sunflower oil (don’t use olive)1 chopped red onion1 tsp grated ginger1 tsp crushed garlic paste2 tomatoes, chopped½ kilo beef mine1/4 tsp turmeric1/2 tsp red chilli powder1/2 tsp ground coriander seeds1/2 tsp ground cumin seeds1 tsp salt
1 tsp dried Kasuri Methi (dried fenugreek)Water at hand in a jugWhole garam masalas:5- 6 black peppercorns6 cloves1 black cardamom1/2 tsp cumin seeds1 star anise
1 bay leaf1 inch piece of cinnamon1 tsp coriander seedsGarnish with:Chopped coriander, chopped cherry tomatoes, chopped spring onions, lemon juice, ginger julienne, garam masala powder Method:1. Heat oil in a sauté saucepan and add all whole garam masalas only to a hot pan and allow to splutter.2. Once garam masalas are fragrant, add onions and fry until light brown, add ginger garlic and cook until the raw smell leaves the pan3. Add chopped tomatoes and a splash of water and cook until tomatoes soft and oil rises to the top, add all the powder masalas and salt. 4. Add mince meat and cook and stir continuously until most of the moisture from the meat leaves the pan (bhuno)5. Add dried Methi leaves after about 5 minutes and cover pan on medium low heat and cook until any further moisture from the meat runs dry and meat is cooked through. Should be dark brown and dry. Top with all the garnishes.6. Serve with naan bread, Daal or Raita