The Kingfisher beer makes good curry great!
I have long been a big fan of Kingfisher beer. Ice cold, it just seems to go with a spicy curry like no other lager can. But what about Kingfisher beer served hot?
I was recently put to the challenge by the good people at Kingfisher to come up with a few curry recipes using Kingfisher Beer and it was a challenge I just couldn’t pass up!
In fact, over the past few weeks I’ve experimented with many recipes using Kingfisher and I’ll be sharing them with you in the coming months. This Kingfisher black bean keema was one of my first. My kids loved it so much I made it for a second time yesterday evening.
I served it with my homemade stovetop naans but you could just as easily serve the curry with plain rice or simply on its own as a soup.
I would love to see pictures if you try this recipe and hear what you think!
If you love Kingfisher beer but aren’t crazy about spice,
just reduce the amount of chilli or leave it out.
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|Beef Keema With Black Beans And A Spicy Kingfisher Sauce||
- 2cm cinnamon stick
- 6 whole cloves
- 6 peppercorns
- 4 green cardamom pods
- 1 teaspoon cumin seeds
- 3 bay leaves
- 700g Lean minced beef
- 500g black beans – soaked in water overnight
- 1 large onion – very finely chopped
- 1 tablespoon garlic puree
- 1 tablespoon ginger puree
- 125ml rapeseed oil or ghee
- 2 tablespoons cumin powder
- 1 tablespoon red chilli powder
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 400ml tinned tomatoes
- 350ml Kingfisher Premium Lager
- 1 small bunch chopped coriander
- Salt and pepper to taste
- The black beans take the longest to cook so start with them first.
- Rinse the beans that have been soaked in water overnight and then place them in a large saucepan.
- Cover with water so that the beans are completely covered in liquid and then add the Kingfisher beer.
- Bring the beans to a simmer and then reduce the heat. The secret to perfectly cooked black beans is to simmer them slowly and for a long time. (Never add salt until just before serving or the beans will become tough.)
- Allow the beans to simmer until they are soft – about 1 hour or even up to four hours. The longer cooking time will make a nicer and more complex broth.
- You may need to add more water or beer to the beans so that they don’t dry up.
- Meanwhile, heat the oil/ghee in another large saucepan or wok.
- When the oil comes to a bubble, add the minced beef and fry for about four minutes.
- Now add the whole spices and let them sizzle for about 30 seconds to release their flavour into the oil.
- Toss in the chopped onion and allow to fry slowly for about five minutes until the onion is soft and translucent.
- Throw in the garlic and ginger purees and fry for a further minute.
- You can now add the cumin powder, chilli powder, turmeric and garam masala followed by the tinned tomatoes.
- When the black beans are nice and soft, pour the minced meat mixture into the saucepan. Taste the curry and add more water or beer if needed.
- Just before serving, add the chopped coriander and season with salt and pepper to taste.