Keema With Peas Recipes

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KEEMA (INDIAN SPICED GROUND VEAL AND BEEF WITH PEAS)



Keema (Indian Spiced Ground Veal and Beef with Peas) image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 onion, minced
8 ounces ground veal
8 ounces ground lean beef
Salt and freshly ground pepper, to taste
2 large cloves garlic, minced
2 firm, ripe tomatoes, diced
1 tablespoon minced gingerroot, or 1 teaspoon ground ginger
1 teaspoon Garam Masala
1 teaspoon minced fresh hot green chilies, or to taste
3 cups frozen peas
1 lemon, juiced, or to taste
2 to 3 tablespoons minced fresh cilantro, or to taste
Indian flatbreads (rotis) or tortillas, as an accompaniment

Steps:

  • In a nonstick skillet set over moderately high heat, warm the oil until hot. Add the onion and cook, stirring occasionally, 5 minutes. Add the veal, beef, and salt and pepper to taste, and cook, stirring, until no longer pink. Add the garlic, tomatoes, gingerroot, Garam Masala, and chilies, and cook, stirring, for 5 minutes. 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. Either transfer to a bowl and serve with warm rotis or tortillas or spoon Keema down center of bread and roll up like a burrito.

KHEEMA: INDIAN GROUND BEEF WITH PEAS



Kheema: Indian Ground Beef with Peas image

Provided by Aarti Sequeira

Time 25m

Yield 4 servings

Number Of Ingredients 20

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

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.

KEEMA WITH PEAS AND RICE



Keema with Peas and Rice image

Many versions of this minced meat recipe show up all-across India. Similar in style to chili, keema uses ground lamb (traditionally mutton) or beef that's slow simmered in fragrant spices and vegetables. We used garam masala and turmeric, but cardamom, cumin, coriander and cinnamon are also common additions.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1 1/2 pounds lean ground lamb or beef
1 large onion, diced
2 tablespoons finely chopped fresh ginger
3 plum tomatoes, diced
3 1/2 teaspoons garam masala
1 1/2 teaspoons ground turmeric
Kosher salt and freshly ground pepper
1 cup plain whole-milk yogurt, plus more for topping
1 1/2 cups frozen peas
2 cups cooked basmati rice, for serving
Fresh cilantro, for topping
Lime wedges, for serving

Steps:

  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Remove with a slotted spoon to a medium bowl. Discard the fat.
  • Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Add the onion and ginger and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the tomatoes, garam masala and turmeric and cook, stirring, until the tomatoes are softened, about 1 minute; season with 1 teaspoon each salt and pepper. Return the meat to the skillet; stir in the yogurt and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium low and cook until the mixture is thick (similar to chili), about 12 minutes.
  • Stir in the peas and cook until heated through, about 2 minutes. Season with salt and pepper.
  • Divide the rice among bowls and top with the meat mixture. Top with yogurt and cilantro and serve with lime wedges.

Nutrition Facts : Calories 530, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 106 milligrams, Sodium 661 milligrams, Carbohydrate 51 grams, Fiber 6 grams, Protein 38 grams, Sugar 8 grams

KHEEMA MATAR (BEEF AND PEA CURRY)



Kheema Matar (Beef and Pea Curry) image

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

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

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

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