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Kheema: Indian Ground Beef with Peas

This recipe creates a flavorful Indian ground beef dish (kheema) with peas. It involves sautéing aromatics and spices, browning ground beef, and simmering with tomatoes and water until tender. Finished with vinegar and fresh cilantro, it's traditionally served with warm chapatis or pita bread. An easy and quick main course.
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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 Wooden Spoon Or other stirring utensil
  • 1 Measuring Spoons

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 spices are bloomed in hot oil for a minute after aromatics; this unlocks their full flavor. Brown ground beef thoroughly before adding tomatoes/liquid for depth. If using fresh peas, add early; frozen peas cook quickly, add towards the end to avoid mushiness. Malt vinegar offers a unique tang; apple cider vinegar is a good substitute. A squeeze of lemon or lime at the end brightens the dish. Adjust spice levels to preference.