Go Back

Kheema: Indian Ground Beef with Peas

This Kheema recipe offers a flavorful and comforting Indian ground beef and peas dish. Finely diced onions, garlic, and ginger are sautéed with a blend of aromatic spices, then combined with ground beef, fresh tomatoes, and vibrant peas. Simmered to perfection and finished with a touch of vinegar and fresh cilantro, it's an easy-to-prepare meal, ideal for serving with warm chapatis or pita bread.
Print Recipe Pin Recipe
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 Spatula
  • 1 Measuring Spoons and Cups

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

For optimal flavor, ensure your spices are fresh and aromatic; gently toasting them in oil before adding the beef enhances their depth. When browning the ground beef, avoid overcrowding the skillet to achieve a proper sear rather than steaming, which can lead to a less flavorful outcome. Fresh English peas offer a brighter, sweeter bite compared to frozen; if using frozen, add them closer to the end to prevent mushiness. The malt or apple cider vinegar adds a crucial tang that cuts through the richness of the beef and spices, brightening the overall profile. Adjust cayenne to your preferred heat level. Garnish generously with fresh cilantro just before serving for vibrant color and aroma. Serve with warm naan or rice for a complete meal.