Although this ground-meat curry is often made with lamb, we've found that the distinctive combination of spices tastes just as good with beef. Serve the thick, chili-like keema with warm naan (Indian flatbread), if available, or pita.
2 tablespoons cooking oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon chopped fresh ginger
1 1/2 pounds ground beef
2 1/2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
1/4 teaspoon fresh-ground black pepper
1/2 teaspoon turmeric
1/8 teaspoon cinnamon
1 1/2 teaspoons salt
1 pound boiling potatoes, peeled and cut into 1/2-inch pieces
1 cup plain yogurt
3/4 cup whole milk
3/4 cup frozen petite peas
1 1/2 teaspoons lemon juice
1/2 cup chopped cilantro
How to Make It
In a large deep frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic and ginger and cook 1 minute longer. Add the beef and cook until no longer pink, about 3 minutes. Drain off any fat.
Add the coriander, cumin, pepper, turmeric, cinnamon, and 1 teaspoon of the salt to the pan. Cook, stirring, for 1 minute. Stir in the potatoes, yogurt, and milk. Bring just to a boil. Cover the pan. Reduce the heat and simmer for 20 minutes. Uncover the pan and simmer for 5 minutes longer.
Stir in the peas and the remaining 1/2 teaspoon salt. Simmer until the peas are just done, about 2 minutes. Stir in the lemon juice and the cilantro.
Wine Recommendation: Whenever there are a lot of elements in a dish, it is best to keep the wine simple. Here, an uncomplicated but fruity Beaujolais will be charming.
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