Lunch · Dinner · Indian

Beef keema with peas

Name: Beef keema with peas
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: 2 Brown onions; 3 cloves Garlic, grated; 20g Fresh ginger, grated; 1 Red chilli, finely chopped; 30g Fresh coriander; 1 tbsp Vegetable oil; 500g Beef mince; 2 tsp Ground cumin; 2 tsp Ground coriander; 1 tsp Ground turmeric; 2 tbsp Tomato purée; 1 tin Chopped tomatoes; 200g Frozen peas; 2 tsp Garam masala; 4 Naan breads, warm on the day

Spiced beef mince and sweet peas, cooked down until thick and rich. Scoop it up with warm naan.

Start to finish: 1 hr
Hands-on: 32 min
In the fridge: 3 days
Freezes: Yes

A little heatContains gluten, dairy

Ingredients

4 portions

2Brown onions
3 clovesGarlic, grated
20gFresh ginger, grated
1Red chilli, finely chopped
30gFresh coriander
1 tbspVegetable oil
500gBeef mince
2 tspGround cumin
2 tspGround coriander
1 tspGround turmeric
2 tbspTomato purée
1 tinChopped tomatoes
200gFrozen peas
2 tspGaram masala
4Naan breads, warm on the day

Plus salt, pepper and water.

Method

1
Finely chop the onions, grate the garlic and ginger and finely chop the chilli. Chop the coriander, keeping the stalks and leaves separate.
2
Heat the oil in a large, wide pan and fry the onions over a medium heat for 10 minutes, until soft and golden.
10 min, mostly hands-off
3
Turn up the heat, add the mince and cook for 8 minutes, breaking it up with a wooden spoon, until browned with no pink left and any liquid has cooked off.
4
Stir in the garlic, ginger, chilli, coriander stalks, cumin, ground coriander and turmeric and cook for 2 minutes. Add the tomato purée, chopped tomatoes and 150ml water and bring to a simmer.
5
Simmer with the lid ajar for 20 minutes, stirring now and then, until thick and rich.
20 min, mostly hands-off
6
Stir in the peas and garam masala and cook for 5 minutes, until the peas are tender. Season well and stir through the coriander leaves.
7
Leave to cool, then portion into tubs for the fridge or freezer.

On the day

Microwave for 3 to 4 minutes, stirring halfway, until piping hot. Warm the naans in a dry frying pan or under the grill and tear them in for scooping.

Cook’s tip

Add the garam masala at the end rather than the start. Its warm, fragrant spices fade with long cooking.