Keema (Indian Ground Beef and Peas)


As you can probably tell, we eat mostly vegetarian, with fish or other meats every now and then. But our youngest daughter, who recently turned full vegetarian, was coming home. Since she will only be home for a couple of weeks, we would be having all vegetarian dinners as well. So, to give everyone their fill of meat, we ate meat or fish dishes every day during the week before she came home. My husband called it “party time.”

We rarely eat red meat, or dishes that are focused on the meat. But tonight was different, ground beef (grass-fed) would be front and center in the keema.IMG_7451.JPG

But don’t be fooled, it is not just meat and peas, keema is filled with foods from my garden – tomatoes, garlic, and hot pepper.

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I first had keema last summer when an Indian friend of mine brought it to a pot luck. I was immediately hooked, and very happy when I found a Padma Lakshmi recipe that recreated the yummy goodness of Nafeesa’s dish.Here is my adaptation, which we ate with garden-grown pan-seared okra, pan-seared pattypan squash, salad, and of course, some garlic naan.

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Keema (Indian Ground Beef and Peas)

Adapted from Padma Lakshmi http://www.cookingchanneltv.com/recipes/keema-indian-spiced-ground-veal-and-beef-with-peas.html

2 tablespoons canola oil

1 onion, minced

1 lb. ground lean beef

Salt and freshly ground pepper, to taste

2 large cloves garlic, minced (from the garden)

2 firm, ripe tomatoes, diced (from the garden)

1 tablespoon minced gingerroot, or 1 teaspoon ground ginger

1 teaspoon Garam Masala

1 teaspoon minced fresh hot green chilies, or to taste (from the garden)

3 cups frozen peas

1 lemon, juiced, or to taste

Indian flatbreads, naan, or tortillas, as an accompaniment

Directions

In a nonstick skillet set over moderately high heat, warm the oil until hot. Add the onion and cook, stirring occasionally, 5 minutes.

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Add the beef, salt and pepper to taste, and cook, stirring, until no longer pink.

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Add the garlic, tomatoes, gingerroot, Garam Masala, and chilies, and cook, stirring, for 5 minutes.

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Add the peas and continue to cook over moderate heat, stirring occasionally, for 10 minutes more, or until flavors blend. Stir in the lemon juice and cilantro and correct seasoning, adding more salt if necessary.

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Transfer to a bowl.

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Serve with warm rotis, naan, or tortillas and spoon Keema down center of bread and roll up like a burrito. Enjoy!

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Serves 4 – 6,

Categories: Kosher, Main Dish, Recipe, Tomatoes | Tags: , | Leave a comment

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Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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