Keema Matar (Garam Masala-Spiced Ground Beef with Peas)

Name: Keema Matar (Garam Masala-Spiced Ground Beef with Peas)
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp Vegetable Oil (2 tablespoons vegetable oil); 6 pieces Black Peppercorns (6 black peppercorns); 4 pieces Cardamom (4 green cardamom pods); 2 pieces Black Cardamom Pod (2 black cardamom pods); 1 piece Cinnamon Stick (1 cinnamon stick); 1 piece Red Onion (1 red onion, halved and sliced thin crosswise); 1 tsp Garlic (1 teaspoon grated garlic); 1 tsp Ginger (1 teaspoon grated fresh ginger); 1 lb Ground Beef (1 pound 90 percent ground beef); ¾ tsp Table Salt (3/4 teaspoon table salt); 2 tsp Ground coriander (2 teaspoons ground coriander); 2 tsp Kashmiri Red Chili Powder (2 teaspoons Kashmiri chile powder); ½ tsp Ground Turmeric (1/2 teaspoon ground turmeric); ½ tsp Cumin Powder (1/2 teaspoon ground cumin); 2 pieces Tomato (2 (6-ounce) vine-ripened tomatoes, cored and chopped); ¼ cup Yogurt (1/4 cup whole-milk yogurt); 1 piece Green Chili (1 long green chile, halved lengthwise (optional)) — optional; 1 cup Green Peas (1 cup frozen peas); ¼ cup Cilantro (1/4 cup chopped fresh cilantro, plus extra for garnish)

A spiced Indian ground beef and pea curry, tempered with whole spices and simmered with tomatoes and yogurt until rich and tender.

60 minIndian

Servings4

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Halal

Ingredients

For 4 servings

Vegetable Oil2 tbsp · 2 tablespoons vegetable oil
Black Peppercorns6 pieces · 6 black peppercorns
Cardamom4 pieces · 4 green cardamom pods
Black Cardamom Pod2 pieces · 2 black cardamom pods
Cinnamon Stick1 piece · 1 cinnamon stick
Red Onion1 piece · 1 red onion, halved and sliced thin crosswise
Garlic1 tsp · 1 teaspoon grated garlic
Ginger1 tsp · 1 teaspoon grated fresh ginger
Ground Beef1 lb · 1 pound 90 percent ground beef
Table Salt¾ tsp · 3/4 teaspoon table salt
Ground coriander2 tsp · 2 teaspoons ground coriander
Kashmiri Red Chili Powder2 tsp · 2 teaspoons Kashmiri chile powder
Ground Turmeric½ tsp · 1/2 teaspoon ground turmeric
Cumin Powder½ tsp · 1/2 teaspoon ground cumin
Tomato2 pieces · 2 (6-ounce) vine-ripened tomatoes, cored and chopped
Yogurt¼ cup · 1/4 cup whole-milk yogurt
Green Chili1 piece · 1 long green chile, halved lengthwise (optional) · optional
Green Peas1 cup · 1 cup frozen peas
Cilantro¼ cup · 1/4 cup chopped fresh cilantro, plus extra for garnish

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Steps

1Heat oil in medium saucepan over medium heat until shimmering. Add peppercorns, green and black cardamom pods, and cinnamon stick and cook, stirring occasionally, until fragrant, about 30 seconds. Add onion and cook, stirring occasionally, until onion is browned, 7 to 10 minutes.
2Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add beef and salt. Increase heat to medium-high and cook, stirring to break up meat into very small pieces and scraping up any browned bits. Continue to cook, stirring occasionally, until mixture sizzles and bottom of saucepan appears dry, 7 to 12 minutes longer.
3Add coriander, chile powder, turmeric, and cumin and cook, stirring constantly, until spices are well distributed and fragrant, about 1 minute. Add tomatoes; yogurt; and chile, if using, and cook, stirring frequently, until tomatoes release their juice and mixture begins to simmer, about 2 minutes. Adjust heat to maintain gentle simmer. Cover and cook, stirring occasionally, until tomatoes have broken down and wooden spoon scraped across bottom of saucepan leaves clear trail, 12 to 18 minutes. Stir in peas and cook for 2 minutes. Stir in cilantro and season with salt and pepper to taste. If desired, remove cinnamon stick and cardamom pods. Transfer to serving bowl, garnish with extra cilantro, and serve.