A vibrant, hand-knitted chevron fabric featuring a repeating zigzag pattern. The chevrons move upward in sharply angled rows, with each stripe blending smoothly into the next through a radiant rainbow spectrum. Starting from deep purples and blues at the bottom, the colors transition through magenta, hot pink, red, orange, yellow, and into teal and green near the top. The texture of the stitches is clearly visible, adding dimension and a tactile quality to the fabric. The yarn appears to be hand-dyed, creating rich gradients and tonal depth throughout the piece.

Mini Muse & Me

30 Minute Keema: A Curry Guy Recipe Adventure


Last night I took on The Curry Guy’s 30 Minute Keema — and what a journey it was! From chopping chilies (Thai green and Scotch Bonnet), grating onions, and gathering the most fragrant spices, to the final wine pairing with the perfect Shiraz. (Special thanks to my friend Randy for recommending the Hardy’s Shiraz Cab Sauv from the trio I had picked up!)

I shared the play-by-play on Instagram and Facebook as I cooked, but here I’ve gathered all the cutaways so you can follow the whole process in one place. From slow-browning onions to spice-laden masala, from raw mince hitting the pan to the glorious simmering reduction — every step was as fragrant and colourful as the last.

This keema wasn’t exactly quick (though I wasn’t in a hurry, and I doubled the recipe to make sure there’d be a freezer stash). But it was deeply comforting and endlessly versatile — wrap it in chapati, spoon it over rice, or just dive in with a bowl and a glass of red (Shiraz highly recommended 🍷). Tonight I’ll enjoy some leftovers with fresh roti, and the rest will be prepped into easy work lunches and dinners.

📸 I’ve added a full gallery of the process shots below so you can see the transformation unfold, step by step.

  • A kitchen counter with mis en place ready for keema: a sieve with minced onions, small bowls of ground spices, chopped chili mixture, and a large bowl of raw beef mince. A printed recipe for “30 Minute Keema” lies in the foreground.
    Setting up for The Curry Guy’s 30 Minute Keema — spices, mince, onions, and a plan
  • A hand holds a mason jar with an espresso martini near a frying pan on the stove, where ghee is melting with a wooden spoon resting inside.
    Ghee melting , espreso martini in hand — foundation prepped for the keema
  • A frying pan on the stove with pale chopped onions cooking gently with scattered cumin seeds, stirred with a wooden spoon.
    The quiet start — onions sweating down with cumin seeds
  • A frying pan with chopped onion paste sautéing, starting to turn golden brown, stirred with a wooden spoon.
    Onions slowly turning golden — patience builds flavour
  • A frying pan filled with sautéed onion paste now mixed with chopped green and Scotch Bonnet chilies ginger, and garlic, forming a fragrant savoury base.
    Adding heat and depth — onions meet chilies, ginger, and garlic
  • A large frying pan with passata added to the, browned onion and chili base. A printed keema recipe sits nearby.
    Passata meets savoury — bringing it all together
  • A large frying pan filled with raw ground beef simmering in stock with the passata and onion and chili base. A wooden sppon is in the mixture, handle resting at the lower right edge of the pan. A printed keema recipe sits nearby.
    Mince meets masala — bringing it all together
  • A pan on the stove filled with beef keema, now simmering in a rich red-brown sauce, with a ladle resting in a small bowl of keema that has been ladled out of the main pan is sitting on the counter to the right of the stove.
    From raw to rich — keema bubbling away into something glorious
  • A close-up of a frying pan filled with rich, simmering beef keema. A hand holds a spoonful of the thick curry up from the pan, with a wooden spoon resting inside.
    Moment of truth — taste-testing the keema
  • A printed keema recipe page splattered with curry sauce rests on the counter beside a frying pan of finished keema. The orange pan handle and bubbling sauce are visible.
    A good recipe should look lived-in — splattered pages = delicious results
  • Three bottles of red wine standing side by side on a counter: Hardy’s Shiraz Cabernet (Australia), Konzelmann Estate Shiraz (Niagara, Canada), and Smoky Bay Shiraz (Australia).
    Pairing time! Shiraz + keema = perfect match 🍷🥘
  • A hand holds a glass of red wine that is mostly empty in front of an empty white bowl with spoon, set on a table with a laptop in the background, suggesting a finished meal and drink.
    Keema devoured, Shiraz enjoyed — the perfect ending

If you followed along live while I was cooking — thank you for the company! If not, here’s your chance to catch my whole keema adventure in one place.

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