Beef Keema
© Andrew Purcell

Beef Keema


Although this ground-meat curry is often made with lamb, we've found that the distinctive combination of spices tastes just as good with beef. Serve the thick, chili-like keema with warm naan (Indian flatbread), if available, or pita.

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  1. 2 tablespoons cooking oil
  2. 1 large onion, chopped
  3. 3 cloves garlic, minced
  4. 1 tablespoon chopped fresh ginger
  5. 1 1/2 pounds ground beef
  6. 2 1/2 teaspoons ground coriander
  7. 2 1/2 teaspoons ground cumin
  8. 1/4 teaspoon fresh-ground black pepper
  9. 1/2 teaspoon turmeric
  10. 1/8 teaspoon cinnamon
  11. 1 1/2 teaspoons salt
  12. 1 pound boiling potatoes, peeled and cut into 1/2-inch pieces
  13. 1 cup plain yogurt
  14. 3/4 cup whole milk
  15. 3/4 cup frozen petite peas
  16. 1 1/2 teaspoons lemon juice
  17. 1/2 cup chopped cilantro
  1. In a large deep frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic and ginger and cook 1 minute longer. Add the beef and cook until no longer pink, about 3 minutes. Drain off any fat.
  2. Add the coriander, cumin, pepper, turmeric, cinnamon, and 1 teaspoon of the salt to the pan. Cook, stirring, for 1 minute. Stir in the potatoes, yogurt, and milk. Bring just to a boil. Cover the pan. Reduce the heat and simmer for 20 minutes. Uncover the pan and simmer for 5 minutes longer.
  3. 3.Stir in the peas and the remaining 1/2 teaspoon salt. Simmer until the peas are just done, about 2 minutes. Stir in the lemon juice and the cilantro.

Suggested Pairing

Whenever there are a lot of elements in a dish, it is best to keep the wine simple. Here, an uncomplicated but fruity Beaujolais will be charming.