Kheema Matar
Ingredients
- 2 tablespoons ghee (vegetable or peanut oil)
- 2 teaspoons cumin seeds ⓘ
- 1 large onion, finely chopped ⓘ
- 1 tablespoon ginger-garlic paste ⓘ
- 2 bay leaves ⓘ
- 1 teaspoon mild curry powder (or to taste, can use medium or hot ) ⓘ
- 2 tomatoes, seeded and chopped ⓘ
- 1 teaspoon ground coriander ⓘ
- 1/4 - 1/2 teaspoon chili powder (if using Indian chili powder, it can be extremely hot) ⓘ
- 1/4 teaspoon ground turmeric
- 1 pinch sugar ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1 lb lean ground beef (or lamb) ⓘ
- 2 1/4 cups frozen peas, straight from the freezer ⓘ
Instructions
- Melt the ghee in a flameproof casserole or large skillet with a tight fitting lid. Add the cumin seeds and cook, stirring, for 30 seconds, or until they start to crackle.
- Stir in the onion, garlic and ginger paste, bay leaves and curry powder and continue to stir-fry until the fat separates.
- Stir in the tomatoes and cook for 1-2 minutes. Stir in the coriander, chili powder, turmeric, sugar, salt and pepper and stir around for 30 seconds.
- Add the beef and cook for 5 minutes or until it is no longer pink, using a wooden spoon to break up the meat. Reduce the heat and simmer, stirring occasionally, for 10 minutes.
- Add the peas and continue simmering for an additional 10-15 minutes, until the peas are thawed and hot. If there is too much liquid left in the casserole, increase the heat and let it bubble for a few minutes until it reduces. Serve with rice, if desired.
Nutrition & Diet Analysis (per serving)
796
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).