Kheema: Indian Ground Beef with Peas
This recipe guides you through preparing a classic Indian Kheema, a hearty dish featuring perfectly spiced ground beef and tender peas. It involves sautéing aromatics and spices, browning the beef, then simmering it with tomatoes and water. Finished with vinegar and fresh cilantro, it's a flavorful, easy-to-make meal best served with warm chapatis or pita.
Equipment
- 1 Large Skillet Preferably a heavy-bottomed one for even heat distribution.
- 1 Cutting Board
- 1 Chef's knife For precise dicing and mincing.
- 1 Wooden Spoon or Spatula For stirring and breaking up ground beef.
- 1 Measuring spoons/cups For accurate ingredient measurement.
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
1. Achieving a deep golden color on the onions is crucial; this forms the flavor base. Don't rush this step.2. "Blooming" the spices by cooking them briefly in oil before adding the beef enhances their aroma and flavor significantly. Be careful not to burn them.3. Breaking up the ground beef finely ensures it cooks evenly and integrates well with the other ingredients, creating a more cohesive texture.4. The addition of vinegar at the end is a game-changer. It provides a vital acidic lift, brightening the rich flavors of the dish and preventing it from tasting flat. Malt vinegar adds a unique tang, but apple cider vinegar is a good substitute.5. Fresh cilantro garnish not only adds visual appeal but also a burst of fresh, herbaceous flavor that complements the robust spices.