Keema Matar (Ground Beef Curry with Peas)
, Serves 4
A dry-style Indian curry of spiced ground beef and peas, simmered in a tomato-onion base and finished with garam masala and lime.
| 3 tbsp neutral oil (such as grapeseed or avocado) | Sauté cumin & onion until golden, 8 min | Stir in garlic & ginger, 1 min | Brown beef, breaking up, 5 min | Add spices & tomato, sauté 2 min; add water | Cover, medium heat, 15 min | Stir in peas & chili, cover 3-5 min | Add pepper, garam masala, cilantro, 1-2 min | Rest covered 5 min; add lime, garnish |
| 1 tsp cumin seeds | ||||||||
| 1 medium onion, finely chopped | ||||||||
| 5-6 garlic cloves, crushed or very finely chopped | ||||||||
| 1-inch / 2.5 cm piece ginger, crushed or very finely chopped | ||||||||
| 450 g ground beef | ||||||||
| 1 medium ripe tomato, finely chopped | ||||||||
| 1-2 green chili peppers (small Serrano or Thai), chopped | ||||||||
| 1 tbsp plain whole-milk yogurt | ||||||||
| 1 tsp ground coriander | ||||||||
| 3/4 tsp mild red chili powder, or to taste | ||||||||
| 1/2 tsp turmeric powder | ||||||||
| 1 1/8 tsp kosher salt, or to taste | ||||||||
| 60 ml water | ||||||||
| 60 ml water, only if too dry | ||||||||
| 150 g frozen green peas, thawed | ||||||||
| 1 small mild green chili pepper (such as Serrano), chopped (optional) | ||||||||
| 120 ml water (for the peas) | ||||||||
| 1 tsp freshly ground black pepper | ||||||||
| 1/4-1/2 tsp garam masala (1/4 tsp if store-bought) | ||||||||
| 10 g cilantro leaves, chopped, plus more for garnish | ||||||||
| 1/2 tsp fresh lemon or lime juice, or serve with wedges |
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