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Per serving
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- 1
Brown the onion
Heat the oil in a medium pan over high heat. Once hot, add the cumin seeds and the finely chopped onion and saute until the onion is golden brown, about 8 minutes. Don't rush this part — the browned onion is where most of the flavor comes from and it costs you nothing but time.
- 2
Add aromatics and beef
Crush or very finely chop the garlic and the 1-inch piece of ginger, add them to the pan, and stir for a minute until aromatic. Add the ground beef and cook for 5 minutes, stirring often and breaking it into small pieces with a wooden spoon so there are no lumps. Cook until it's no longer pink and most of the moisture has dried up.
- 3
Build the masala
Finely chop the tomato and one green chili. Add them to the pan along with the yogurt, ground coriander, red chili powder, turmeric, and salt. Saute for 2 minutes until the tomato starts to break down, then add 1/4 cup water and bring it back to a simmer.
- 4
Simmer covered
Lower the heat to medium, cover, and cook for 15 minutes, stirring once halfway through. If it looks dry or starts sticking to the bottom, splash in another 1/4 cup water.
- 5
Stir in the peas
Uncover and stir in the thawed peas, the second chopped green chili if you want more heat, and 1/2 cup water. Cover again and cook 3 to 5 minutes, until the peas are tender (about 7 minutes if they went in still frozen).
- 6
Finish and rest
Stir in the black pepper, garam masala, and chopped cilantro and saute another minute or two, until you see the oil separating out at the edges. Taste and adjust salt and heat. Drop the heat to low, cover, and let it sit 5 minutes for the flavors to settle.
- 7
Serve
Turn off the heat, sprinkle with more cilantro, and squeeze in the lemon juice. Serve hot over rice, or scoop it up with roti, naan, or plain sliced bread.
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Ground Beef Keema with Peas
Created by: BudgetBites
Ingredients
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 onion
- 5 garlic
- 1 ginger
- 1 lb ground beef
- 1 tomato
- 2 green chili pepper
- 1 tbsp plain yogurt
- 1 tsp ground coriander
- 3/4 tsp red chili powder
- 1/2 tsp turmeric
- 1 tsp salt
- 1 cup peas
- 1 tsp black pepper
- 1/4 tsp garam masala
- 1/4 cup cilantro
- 1/2 tsp lemon juice
Instructions
- Brown the onionHeat the oil in a medium pan over high heat. Once hot, add the cumin seeds and the finely chopped onion and saute until the onion is golden brown, about 8 minutes. Don't rush this part — the browned onion is where most of the flavor comes from and it costs you nothing but time.
- Add aromatics and beefCrush or very finely chop the garlic and the 1-inch piece of ginger, add them to the pan, and stir for a minute until aromatic. Add the ground beef and cook for 5 minutes, stirring often and breaking it into small pieces with a wooden spoon so there are no lumps. Cook until it's no longer pink and most of the moisture has dried up.
- Build the masalaFinely chop the tomato and one green chili. Add them to the pan along with the yogurt, ground coriander, red chili powder, turmeric, and salt. Saute for 2 minutes until the tomato starts to break down, then add 1/4 cup water and bring it back to a simmer.
- Simmer coveredLower the heat to medium, cover, and cook for 15 minutes, stirring once halfway through. If it looks dry or starts sticking to the bottom, splash in another 1/4 cup water.
- Stir in the peasUncover and stir in the thawed peas, the second chopped green chili if you want more heat, and 1/2 cup water. Cover again and cook 3 to 5 minutes, until the peas are tender (about 7 minutes if they went in still frozen).
- Finish and restStir in the black pepper, garam masala, and chopped cilantro and saute another minute or two, until you see the oil separating out at the edges. Taste and adjust salt and heat. Drop the heat to low, cover, and let it sit 5 minutes for the flavors to settle.
- ServeTurn off the heat, sprinkle with more cilantro, and squeeze in the lemon juice. Serve hot over rice, or scoop it up with roti, naan, or plain sliced bread.