Garam Masala Spiced Beef and Pea Keema

• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 14-ounce can diced tomatoes
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat oil in a large skillet over medium heat.
2. 2 Add chopped onion and cook until translucent, about 5 minutes.
3. 3 Stir in garlic and cook for another minute.
4. 4 Add ground beef, breaking it into small pieces with a spoon, and cook until browned.
5. 5 Mix in garam masala, cumin, coriander, and turmeric; cook for 1 minute to toast the spices.
6. 6 Stir in diced tomatoes and tomato paste, then bring to a simmer.
7. 7 Add frozen peas and cook until heated through, about 5 minutes.
8. 8 Season with salt to taste and garnish with cilantro before serving.

Equipment

• Large skillet

Variations

• Add diced potatoes for a heartier version or swap beef for lamb for a traditional twist.

Substitutions

• If garam masala is unavailable, substitute with a mix of cinnamon, cardamom, cloves, and pepper.

Pairings

• Raita on the side balances the spiciness perfectly.

Nutrition

Tips

• For extra depth of flavor, consider browning the beef in batches and draining off excess fat.
• If you like a saucier keema, add a splash of water or beef broth.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with warm naan or over basmati rice for a complete meal.

FAQ