Recipes Beef Keema 3.0 (4,209) 6 Reviews 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. By Food & Wine Editors Updated on October 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Andrew Purcell Yield: 4 Ingredients 2 tablespoons cooking oil 1 large onion, chopped 3 cloves garlic, minced 1 tablespoon chopped fresh ginger 1 1/2 pounds ground beef 2 1/2 teaspoons ground coriander 2 1/2 teaspoons ground cumin 1/4 teaspoon fresh-ground black pepper 1/2 teaspoon turmeric 1/8 teaspoon cinnamon 1 1/2 teaspoons salt 1 pound boiling potatoes, peeled and cut into 1/2-inch pieces 1 cup plain yogurt 3/4 cup whole milk 3/4 cup frozen petite peas 1 1/2 teaspoons lemon juice 1/2 cup chopped cilantro Directions 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. 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. 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 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. Rate it Print