Keema Matar- Ground Beef and Pea Curry

Keema Matar- Ground Beef and Pea Curry

Keema Matar is a dish made in India and Pakistan for hundreds of years. Keema means minced meat in Turkish. Matar means peas, so Keema Matar is minced, or ground meat, with peas. There are many versions, but there are common spices, like Garam Masala, Cinnamon, Green Cardamom Pods, and Black Peppercorns. Our Garam Masala is very flavorful, with warm spiced notes. so some of the work is done for you. Our version adds a bit of yogurt with the tomatoes to add a richness to the mixture. It is usually served alone or with rice, preferably Basmati, and naan or other flatbread. Enjoy!

Serves 4

Ingredients:
2 Tablespoons Olive Oil, Avocado Oil or Canola Oil
6 to 8 Black Peppercorns
6 Green Cardamom Pods
1 1″ to 2″ Cinnamon Stick
1 Medium Onion, Halved and Sliced Crosswise Into ¼” Slices
1 Teaspoon Minced Garlic
1 Pound Ground Beef. We Use 85/15.
½ Teaspoon Sea Salt
1 Tablespoon Kashmiri Chili Powder. You can also use a mild chile pepper, like New Mexico Red Chile Powder, or Guajillo Chile Powder.
3 Tablespoons Sheffield’s Garam Masala
1 Cup Fresh Tomatoes, Cored and Chopped
¼ Cup Plain Whole Milk Yogurt
1 Cup Frozen Peas. Set out to thaw while prepping other ingredients.
½ Cup Chopped Fresh Cilantro, Divided
Cooked Rice for Serving. We use Basmati Rice

Directions:
Heat the oil in a large non-stick skillet over medium heat. When it starts to shimmer add the peppercorns, cardamom pods, and cinnamon stick. Cook 1 minute until fragrant. Stirring constantly so they don’t burn. Add the onion and cook 7 to 9 minutes until golden brown. Stir occasionally so they don’t burn. Add the garlic, stir to combine and cook about 30 seconds stirring constantly until fragrant.

Add the ground beef and sea salt. Increase the temperature to medium high, and cook about 10 minutes until browned and the rendered fat has mostly cooked away but the ground beef is still moist. Break up the beef into small pieces while cooking, scraping up any browned bits. Add a bit of water if too dry.

Add the Kashmiri Chili Powder and Garam Masala. Cook a minute, stirring constantly to combine well. Add the tomatoes, and yogurt. Cook about 2 minutes, stirring frequently until it starts to simmer. Reduce the heat to maintain the simmer. Cover and cook about 12 minutes until the tomatoes have broken down, stirring occasionally so the tomatoes don’t stick to the pan. Add a bit of water if it gets too dry. It should be moist, but not watery. Add the 1 cup of peas and stir to combine. Cook for 3 or so minutes to bring up to temperature. Stir in half of the cilantro. Adjust salt and pepper lo taste. Remove the cinnamon stick, and the cardamom pods, but you can leave the cardamom pods in and remove them when served. Transfer to a serving bowl, and garnish with the remaining cilantro.

Keema Matar is served both alone, as well as with rice, usually Basmati. It is also served with Naan Bread, Roti. or other flatbread on the side. You can use pita bread or even a flour tortilla if Naan isn’t available. Enjoy!