The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy Slow-cooked Beef Keema
Bring the rich spices and aromas of South India to your kitchen. This beef keema is ready in 3 simple steps, thanks to our slow-cooked British beef. Just heat it with tikka paste, garlic and ginger until melt-in-the-mouth tender. Add wholegrain pilau rice, shallots and peas, then dig in.
Ready in 20
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 500g steamed wholegrain pilau basmati (Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
- 2 shallot
- 3 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 80g baby spinach
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 150g peas
- 550g 8 hour slow cooked beef (beef, garlic puree, salt, tapioca starch, onion powder, thyme, black pepper.)
- 1 handful of fresh coriander
- 200g sugar snap peas
- 4 tbsp tomato purée
Nutritional Information
Calories: 524
Protein: 40g
Carbs: 45g
Fat: 20g
Speedy Slow-cooked Beef Keema
Bring the rich spices and aromas of South India to your kitchen. This beef keema is ready in 3 simple steps, thanks to our slow-cooked British beef. Just heat it with tikka paste, garlic and ginger until melt-in-the-mouth tender. Add wholegrain pilau rice, shallots and peas, then dig in.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a measuring jug & a sieve
Get started
- Roughly dice the shallots
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the shallots and cook for 3-4 mins, until softening
- Add the tikka paste, ginger & garlic paste, tomato puree and curry powder. Cook for 1 minute
Build the dish
- Halve the sugar snaps, then add them to the pan along with the beef (and all its juices), pilau rice and 100ml water
- Cook for 4-6 mins, until piping hot
- Meanwhile, rinse the spinach
Last bits
- Roughly chop the coriander and add to the pan along with the peas and spinach
- Cook for a final 2-3 mins until the spinach has wilted. Add a splash of water to loosen the sauce, if necessary
Plate up
- Season the beef keema to taste with salt and pepper, then serve in bowls
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