Spiced Minced Beef Keema with Peas
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Keema matar follows the classic keema method and spice base, with frozen peas stirred in for the final 3 minutes for sweetness and colour. Serve with warm rolls, rice or chapatis.
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Method
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Equipment
- large saucepan or deep frying pan (24-28 cm) with lid
- wooden spoon
- instant-read probe thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 533 kcal |
| Protein | 35.2 g |
| Carbohydrate | 46.6 g |
| of which sugars | 10.7 g |
| of which free sugars | 4.4 g |
| Fat | 22.9 g |
| of which saturates | 6.3 g |
| Fibre | 5.9 g |
| Salt | 2.15 g |
Protein per 100 kcal
6.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Keema
- 2 tbsp neutral oil
- 6 black peppercorns
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 1 large red onion, halved and thinly sliced about 150 g
- 4 garlic cloves, finely grated
- 1 tbsp fresh ginger, finely grated
- 500 g beef or lamb mince (10-15% fat)
- 4.5 g fine sea salt or table salt about ¾ tsp
- 2 tsp ground coriander
- 2 tsp Kashmiri chilli powder (or 1.5 tsp sweet paprika plus a pinch of cayenne)
- ½ tsp ground turmeric
- ½ tsp ground cumin
- 2 medium tomatoes, chopped
- 60 g whole-milk natural yoghurt
- 1 long green chilli, halved lengthwise optional
- 150 g frozen peas
To serve
- 15 g fresh coriander, chopped
- ½ tsp garam masala
- 4 soft white bread rolls (pav), warmed or rice or chapatis
- 1 lime, cut into wedges
- 1
Bloom whole spices. This is the classic keema with peas added at the end. Warm the oil in the saucepan over medium heat, add the peppercorns, cardamom and cinnamon and stir for 30 seconds until they smell fragrant; the hot oil draws out their flavour.
- 2
Colour the onion. Add the onion and stir it often for 8-10 minutes until it turns a deep brown. The caramelised onion gives the sauce its sweet, savoury backbone.
- 3
Brown the mince. Add the garlic and ginger for 30 seconds, then the mince and salt. Over medium-high heat, cook for 8-12 minutes, breaking the meat up finely, until the juices have evaporated, it sizzles and the pan base looks dry and browned. Once the water is gone the meat can brown, which builds flavour.
- 4
Toast the spice powders. Sprinkle in the coriander, chilli powder, turmeric and cumin and keep stirring for 1 minute so they lose their raw edge in the hot fat.
- 5
Cook down the sauce. Mix in the tomatoes, yoghurt and green chilli and bring to a simmer. Put the lid on and cook over low heat for 15-20 minutes, stirring from time to time, until the tomatoes have collapsed and a spoon pulled through leaves a clean trail. Make sure a thermometer in the keema shows at least 71 °C.
- 6
Add the peas. Stir in the frozen peas and simmer for 3 minutes until hot and bright green. Adding them late keeps them sweet and vivid instead of dull and mushy.
- 7
Garnish and serve. Take out the cinnamon stick and cardamom pods if you prefer, fold in most of the coriander and finish with the garam masala and the rest of the coriander. Serve with the warm rolls and lime wedges.
Storage
Cool within 2 hours and refrigerate for up to 3 days, or freeze for up to 3 months. Reheat until piping hot (74 °C).
