My web buddy Dharm over at Dad ~ Baker & Chef sent me this recipe out of the kindness of his heart when he learned how I love eating curries, but had never really tackled one, from scratch in my kitchen. So in order to help me out and get me on my way, he sent me one of his favorite dishes that he modified from his Mum’s recipe, a childhood favorite of his – Kheema. He shared with me some of his culinary secrets and has agreed to allow me to share them with all of you! Thanks a million Dharm!

I have to say I have always been intimidated to make curries at home. There are a lot of ingredients and spices that I normally don’t put together when making dishes and I guess I always worried that I wouldn’t create the right balance of spices and it wouldn’t turn out very good. However, with the help of a friend, you are able to branch out, get a culinary push and make a curry from scratch for your family. The family loved it and we agreed next time we will make a double batch because as with many Italian sauces, it will likely get better if it is able to sit for a few days before eating to really allow the complex flavors to mingle and marry and get happy! So thanks Dharm! Your recipe is certainly a keeper!



500g (1 LB) Minced Beef or Lamb (Lamb gives it an oilier, more fatty taste) – Although I love lamb and would have normally used it, the organic beef looked better that day so that’s what we went with.
200g (1/2 LB) frozen Mixed Vegetables (Peas, Carrots, Corn)
2 medium-sized Red Capsicums (Bell Peppers)
4 Large Tomatoes
1 Large Onion
6 Cloves
2 – 3 Tbsp Curry Powder
¾ Tbsp Chili Powder
1 tsp Ground Black Pepper
Cooking oil
Salt to taste



Slice onion into thin slices. Dice Capsicum and thaw frozen vegetables. Lightly fry onions in cooking oil with cloves until onions are soft. Add in Curry powder and Chili powder and fry until fragrant. Be careful not to burn the mix!


Add in tomatoes and mix well. Continue cooking until a nice paste is formed. Add in meat and cook well. Add in Capsicum and frozen vegetables, continue cooking, stirring frequently. Add a cup of water and cover pan. Simmer for a further 10 minutes then remove cover, mix well and cook for another 5 minutes till most of the water is evaporated. Serve with basmati rice, bread or noodles.