Beef - Kheema: Indian Ground Beef w/Peas

By BlueSchmoo

Ingredients

• 3 tablespoons canola oil
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 1 (1-inch thumb) fresh ginger, peeled and minced
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon store-bought or homemade garam masala, recipe follows
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne, optional
• 1 pound ground beef
• 2 medium tomatoes, chopped
• Kosher salt and freshly ground black pepper
• 1 cup shucked fresh English peas or 1/2 cup frozen peas, thawed
• 2 teaspoons malt vinegar or apple cider vinegar
• 1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish
• 4 chapatis or pitas, warmed
• HOMEMADE GARAM MASALA
• 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
• 3 tablespoons whole cloves
• 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
• 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

Details

Servings 4
Preparation time 5mins
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, garam masala, cumin and cayenne, if using and cook for 1 minute.

Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.

Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.

GARAM MASALA
Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight. Yield: about 1/2 cup.