Everyday dinners
Gluten-free mince dinners: beef keema with potatoes and peas
A gently spiced beef mince dinner with tender potatoes, peas and a thick tomato sauce, cooked in one pan.
Free guide: thirty gluten-free dinners, with the shopping lists
This keema-inspired dinner brings beef mince, potatoes and peas together in a gently spiced tomato sauce. The potatoes cook in the pan, making it a complete meal to spoon into bowls.
Cut the potatoes into small, even cubes and check them before serving: they should yield easily to a fork. This recipe is in development and has not been kitchen-tested.
The recipe
Gluten-free mince dinners: beef keema with potatoes and peas
- Prep
- 15 min
- Cook
- 55 min
- Total*
- 70 min
- Makes
- 4 servings
*Estimated development timings. No standing time is required. Allow extra simmering time if the potatoes are not yet tender.
Ingredients
Tick things off as you go.
For the keema
Equipment
- Use a wide, deep sauté pan with a lid and a capacity of at least 3 litres.
- Use a chopping board, sharp knife and vegetable peeler.
- Use kitchen scales, measuring spoons and a measuring jug.
- Use a wooden spoon or heatproof spatula.
- Use a clean food thermometer to check the finished mince.
Let’s make it.
- 01
Prepare the ingredients
Weigh and prepare the ingredients before heating the pan. Check that the potato cubes are roughly 1.5 cm across so they cook evenly. Keep the raw mince separate from the vegetables, and wash hands and any utensils or surfaces that touch raw meat.
- 02
Soften the onion
Heat the oil in the sauté pan over a medium heat. Add the onion and cook for 8 minutes, stirring regularly, until softened and beginning to turn golden at the edges.
- 03
Brown the mince
Turn the heat to medium-high and add the beef mince. Cook for 8–10 minutes, breaking it into small crumbs with the spoon. It should lose its raw pink appearance and develop some browned patches, with most of the released liquid evaporated. It will finish cooking in the sauce.
- 04
Add the flavourings
Reduce the heat to medium. Stir in the garlic and ginger for 1 minute, then add the cumin, coriander, turmeric and tomato purée. Stir for another minute until the mince is evenly coated and the spices smell fragrant. Do not let the mixture catch or blacken.
- 05
Simmer the potatoes
Add the chopped tomatoes, potatoes, 300 ml water, salt and black pepper. Stir thoroughly and bring to a steady simmer, allowing about 3 minutes. Cover and cook over a low heat for 25 minutes, stirring every 5–10 minutes. If the sauce begins sticking before the potatoes soften, add some of the extra water in 50 ml measures. Check several potato cubes with a fork; continue cooking if their centres are firm.
- 06
Cook the peas
Stir in the frozen peas and simmer uncovered for 5–7 minutes, or longer if their packet requires, until the peas are cooked, the potatoes are tender and the sauce coats the mince without a watery pool. Stir well and check several places in the mixture with a clean food thermometer: it must reach at least 75°C for 30 seconds. Continue cooking if needed, then stir in the lemon juice and divide between four bowls.
Ingredient checks
Use plain unseasoned mince and check all packaged ingredients for gluten-free suitability, including ground spices, tomato purée and tinned tomatoes. Avoid seasoning blends containing wheat or barley. Check labels again when making substitutions. For someone with coeliac disease, use clean equipment and work surfaces and keep ingredients away from gluten-containing foods.
Allergens: No ingredients from the 14 UK regulated allergen groups are intentionally included in the recipe as written.; Check every packet for declared allergens and cross-contact warnings, particularly spices and tomato purée; ingredients and manufacturing conditions vary by brand..
Make it work for you
Replace the beef with 500 g plain lamb mince; spoon off excess rendered fat after browning and use the same final temperature check.
Replace the peas with 200 g frozen chopped green beans, following their packet cooking time and simmering until tender and thoroughly hot.
Replace the fresh ginger with 1 tsp ground ginger and add it with the other spices.
For another day
Divide leftovers into shallow containers, cool promptly and refrigerate within 1–2 hours; keep the fridge at 0–5°C.
Eat refrigerated leftovers within 48 hours, or freeze cooled portions promptly in sealed, labelled containers.
Defrost frozen portions thoroughly in the fridge and use within 24 hours of full defrosting.
Reheat only once, stirring frequently, until steaming hot throughout; add a little water if the sauce has thickened.
Exploding food
What goes in.
The ingredients, seen a little differently. This image is an illustration of the main ingredients; use the written recipe for the full list and quantities.
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