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Kheema: Indian Ground Beef with Peas

This recipe details how to prepare Kheema, a comforting Indian dish featuring seasoned ground beef simmered with tomatoes and peas. It involves sauteing aromatics and spices, browning the beef, and finishing with vinegar and cilantro for a flavorful, easy-to-make main course typically served with bread.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course lunch/dinner
Cuisine Indian
Servings 4 people
Calories 1758.8 kcal

Equipment

  • 1 Large Skillet
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Measuring Spoons and Cups
  • 1 Wooden Spoon or Spatula

Ingredients
  

Main

  • 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

Instructions
 

  • 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.

Notes

Ensure your skillet is hot before adding the onions for proper caramelization. Don't rush blooming the spices; cooking them briefly in oil releases their essential oils and deepens the flavor. Brown the ground beef well before adding liquids to develop richer taste. If using frozen peas, add them towards the end of simmering as directed to prevent them from becoming mushy. The touch of vinegar at the end brightens the dish, cutting through the richness of the beef and spices.