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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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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