Matar Keema Ground Meat And Peas Recipes

KHEEMA: INDIAN GROUND BEEF WITH PEAS

Provided by Aarti Sequeira

Time 25m

Yield 4 servings

Number Of Ingredients 20

Kheema: Indian Ground Beef with Peas image

Steps:

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.
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.

Ingredients

3 tablespoons canola oil
1 medium onion, finely diced
4 cloves garlic, minced
One 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
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

KHEEMA MATAR (BEEF AND PEA CURRY)

An easy and delicious curry dish with aromatic spices to warm you up from the inside out. Serve warm with rice or a side of naan bread.

Provided by This One Woman

Categories World Cuisine Recipes Asian Indian

Time 1h

Yield 4

Number Of Ingredients 16

Kheema Matar (Beef and Pea Curry) image

Steps:

Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. Cook, stirring occasionally, until onion starts to soften, about 5 minutes.
Pour tomatoes into the skillet; stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add beef; cook, stirring with a wooden spoon to break up the meat, until no longer pink, about 5 minutes.
Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.

Nutrition Facts : Calories 373.9 calories, Carbohydrate 20.9 g, Cholesterol 85.2 mg, Fat 20.9 g, Fiber 6.4 g, Protein 25.1 g, SaturatedFat 9.4 g, Sodium 643.7 mg, Sugar 8.4 g

Ingredients

2 tablespoons ghee (clarified butter)
1 teaspoon cumin seeds
1 onion, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon curry powder
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and grated
2 bay leaves
1 (16 ounce) can diced tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon salt
1 pound ground beef
2 cups frozen peas

KEEMA MATAR (GROUND MEAT AND PEAS)

Lamb is more traditional, but you can substitute beef if you like. Adapted from Woman's Day Encyclopedia of Cookery.

Provided by Chocolatl

Categories Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Keema Matar (Ground Meat and Peas) image

Steps:

Brown meat in a large skillet, using a spoon to break up clumps.
When pan becomes moist, add garlic, curry powder, cinnamon, ginger and salt.
Cook, stirring, until meat is cooked, continuing to break it up into crumbles.
Add peas and cook, stirring, just until peas are thawed and heated through.
Remove cinnamon stick before serving.

Ingredients

1 1/2 lbs ground lamb (beef may be substituted)
1 tablespoon minced garlic
2 tablespoons curry powder
1 cinnamon stick
1 teaspoon fresh ginger, minced
1 teaspoon salt
1 (10 ounce) package frozen peas

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Heat a medium-sized pan over high heat. Once hot, add the oil, cumin seeds, and onions and sauté until the onions are slightly brown, about 8 minutes.
Add the garlic and ginger, and stir for a minute. Add the ground beef and cook for 4-5 minutes, stirring often, until it’s no longer pink and most of the moisture dries up. Use a wooden spatula to break up the meat into small pieces to ensure no lumps.
Add the tomato, green chili pepper, yogurt, red chili powder, turmeric, and 1 tsp of the salt and continue to cook for 2 minutes, until the tomatoes start to break down. You’ll notice the liquid in the mixture is beginning come to a boil.
Lower the heat to medium, cover and allow it to cook for about 15 minutes, stirring once in between. If you feel that there is not enough moisture and the meat is sticking to the bottom of the pan, add ¼ cup water.

Matar Keema Ground Meat And Peas Recipes

KHEEMA: INDIAN GROUND BEEF WITH PEAS

KHEEMA MATAR (BEEF AND PEA CURRY)

An easy and delicious curry dish with aromatic spices to warm you up from the inside out. Serve warm with rice or a side of naan bread.

KEEMA MATAR (GROUND MEAT AND PEAS)

Lamb is more traditional, but you can substitute beef if you like. Adapted from Woman's Day Encyclopedia of Cookery.

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