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Note A wonderfully spiced Hungarian style savoury mince that is only 200 calories per portion.
Heat a non-stick frying pan and dry fry the minced beef for 5 minutes, or until the meat is brown and crumbly. Add the remaining ingredients and about half a tin (tinned tomatoes) of water, mix well, cover and cook gently (simmer) stirring occasionally for 30 to 35 minutes. Thanks so much for letting me know how my Hungarian Savoury Mince went down in the Mayer family! Slowly working my way through all of your recipes – tried this one last night, absolutely delicious!
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
If you feel that the chocolate cake you just made needs more chocolate then remind yourself here for when you cook it again.
I remember kheema very well, this dish goes right back to my childhood when I lived in Hong Kong; every Sunday we would go to the USRC (United Services Recreation Club) in Kowloon where they had an amazing curry buffet.
A lovely low-calorie beef Kheema, which, is an Indian curry that uses minced beef or lamb; it is well worth making the spice mix as shown in the recipe ingredients, as this makes for a more fragrant rather than hot curry, and can be easily measured out before cooking commences. Note A lovely low-calorie beef Kheema, which, is an Indian curry that uses minced beef or lamb; it is well worth making the spice mix as shown in the recipe ingredients, as this makes for a more fragrant curry, and can be easily measured and mixed before cooking commences. Add the Kheema spice mix and fry over a medium heat for about 2 to 3 minutes, or until the spices have released their fragrance and the seeds start to pop, stirring all the time. Add the peas and fresh (or dried mint) and continue to cook for a further 5 minutes, making sure the Kheema doesn't boil.
Adjust the seasoning with salt and pepper before serving with freshly cooked spinach or rice.
I love kheema curry, got a recipe from a friend a few months ago and made it for the first time then. I am currently out of the country traveling in Thailand, and won't be posting as frequently or replying to comments as quickly while I'm gone.

I made this Pinto Bean and Ground Beef Stew with Cumin and Cilantro in a few minutes in my pressure cooker, but you can make it in a regular pan if you have more time.
This delightful Pressure Cooker Pinto Bean and Ground Beef Stew with Cumin and Cilantro is something I had for lunch three days in a row, and I completely enjoyed it each time. By the way, if anyone looked at that photo and thought about chili, there's no chili powder in this, so it's definitely not chili! One thing I love about the pressure cooker is how you can start with unsoaked beans and have a wonderful dish less than an hour later.
Since I was only going to pressure cook the soup a few minutes, after I sauteed the onions and garlic, I added the dried and ground herbs and sauteed for a few minutes to release the flavor. Here's how the stew looked in the pressure cooker before I put the lid on and pressure cooked for just 2 minutes, before letting pressure release slowly for about 15 minutes.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
This recipe was originally posted for Weekend Herb Blogging, hosted by Cheryl from Gluten Free Goodness, and managed by Haalo at Cook (almost) Anything At Least Once. I must admit to only having one fast day last week, but I am going to try to have two days this week – lots of soup! Although we changed the veg to gem squash and summer cabbage( summer here in South Africa) it was delish.
Kheema was just one of the exciting dishes on offer, with a plethora of curries available from India, Malaysia, Pakistan and many other South East Asian and Indian Sub-continent countries, as well as South African Cape Malay curry. Dried mint is JUST as good as fresh mint and if you want to garnish the kheema with mint leaves, that’s also a great way to add a stronger minty flavour to the dish. This recipe makes 4 portions of Kheema, which is only 230 calories per portion, and is perfect for the freezer if 4 portions is not needed straight away. This recipe makes 4 portions of Kheema, which is only 230 calories per portion, and is perfect for the freezer if 4 portions are not needed straight away.
How cool and what an experience for a child… I love the sound of this dish and the color is amazing with the tomatoes and lentils… Love the spice mix!

If you want to see what I'm doing on my travels, you can follow me on Instagram where I'll be sharing my adventures from the trip.
One of them, Hungarian Savoury Minced Beef, I am posting today, at the end of my meal plan, the other one, Coronation Potato Salad, will be posted towards the weekend. As well as the frugal minced meat element, mum often used to make a big batch of curry sauce for curried eggs and prawns, you just had to add the boiled eggs and peeled cooked prawns to the curry sauce for a few minutes and a meal was ready. I will be sharing my mum’s curry puffs recipe soon, as I actually made some with the leftover kheema I had, not for a fast day of course! Serve this with steamed fresh spinach, (add an extra 25 calories for a medium serving) or with boiled Basmati rice. Typically canned tomatoes are frowned upon in the Made with Love Monday series, but I’m allowing because tomatoes are not season and everything else is from-scratch.
I am a freelance writer and recipe developer with a passion for art, travel, books, photography, seasonal food and especially cheese!
Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs. Again, curried eggs was a cheap and cheerful meal and was padded out with steamed rice and sambals. That’s all for today, have a great start to the week and I will see you a little later with a NEW giveaway, so watch out for that! Please do get in contact with me if you have any questions about my work or commissioning me. Combine browned meat, onion mixture, chicken stock, water, cooked beans, tomato paste, and canned tomatoes in heavy soup pot, adding 1 cup more chicken stock for cooking in open pan.

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