Kheema Matar (Beef and Pea Curry) recipe
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Ingredients
- 2 tablespoons ghee (clarified butter) 1 teaspoon cumin seeds 1 onion, chopped 1 jalapeno pepper, seeded and minced 1 tablespoon curry powder 3 cloves garlic, minced 1 (1 inch) piece fresh ginger, peeled and grated 2 bay leaves 1 (16 ounce) can diced tomatoes 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon ground coriander ½ teaspoon ground turmeric ½ teaspoon salt 1 pound ground beef 2 cups frozen peas
Nutrition Info
- 373.9 caloriescarbohydrate: 20.9 gcholesterol: 85.2 mgfat: 20.9 gfiber: 6.4 gprotein: 25.1 gsaturatedFat: 9.4 gservingSize: -sodium: 643.7 mgsugar: 8.4 gtransFat: : -unsaturatedFat: : -
Directions Kheema Matar (Beef and Pea Curry)
Directions
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Melt ghee in a large skillet over medium-high heat. Add cumin seeds, stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. Cook, stirring occasionally, until onion starts to soften, about 5 minutes.
Pour tomatoes into the skillet, stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt, stir thoroughly. Add beef, cook, stirring with a wooden spoon to break up the meat, until no longer pink, about 5 minutes.
Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.