Keema With Peas And Rice Food

KHEEMA: INDIAN GROUND BEEF WITH PEAS

Steps:

• 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.
• Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

KHEEMA WITH POTATOES AND PEAS

Steps:

• Heat the oil in a lidded fying pan, add the onions and cook until sof.
• Add the spices and fry for 5 minutes over low heat; add 1 tablespoon water if the mixture starts to burn.
• Stir in the meaned beef and cook over high heat until very well browned.
• Lower the heat and add the potatos and salt to taste. Cover and cook gently for 5 minutes, then add the peas.
• Continue cooking until the potatoes and peas are tender.

KEEMA WITH PEAS

Steps:

• Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.
• Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.

KEEMA CURRY & RAITA

Steps:

• Whizz together the ingredients for the paste in a blender or food processor - add a splash of water if you need.
• Cook the onion in a splash of water for about 5 mins until softened. Stir in the mince and cook for another 5 mins to brown. Add the paste, cook for 1 min, then pour in 100ml water. Bring to the boil and simmer for 10 mins. Add the peas then simmer for a further 5 mins.
• Meanwhile, mix together the raita ingredients and season to taste. When the mince is cooked, season and stir through the fresh coriander. Serve with the raita and brown rice, if you like.