Beef Keema with Peas and Potatoes

Keema is a useful one-pan dinner when ground meat and a few spices are on hand. Cut the potatoes small so they soften while the beef simmers, and add the peas near the end to keep their color and shape.

Serves: 4
Prep: 15 minutes
Cook: 30 minutes

Ingredients

• 1 tablespoon neutral oil
• 1 medium yellow onion, diced
• 1 tablespoon grated fresh ginger
• 3 garlic cloves, minced
• 1 pound lean ground beef
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 medium Yukon Gold potatoes, cut into 1/2-inch cubes
• 1 cup crushed tomatoes
• 3/4 cup water
• 1 cup frozen peas
• 1/2 teaspoon fine salt

Method

1. Warm oil in a deep skillet over medium heat. Cook onion for 5 minutes until softened, then stir in ginger and garlic for 30 seconds.
2. Add beef and break it into small pieces. Cook until no pink remains and the beef reaches 160°F, stirring often.
3. Stir in garam masala, cumin, coriander, potatoes, tomatoes, water, and salt. Bring to a simmer.
4. Cover and cook gently for 15 to 18 minutes, stirring once, until the potatoes are tender. Add a splash of water if the pan becomes dry.
5. Stir in peas and cook uncovered for 3 to 4 minutes. Taste, adjust salt, and serve with rice or warm flatbread.

Variations

Ground turkey can replace the beef; cook it until it reaches 165°F. Add chopped spinach with the peas, or use a small diced sweet potato in place of one potato.

Storage and reheating

Refrigerate the keema promptly in a covered container for up to 3 days. Reheat in a covered pan with 1 to 2 tablespoons water until steaming hot, stirring so the potatoes warm evenly.

Read the the pantry-first meal planning guide and the weekly meal planning guide for more practical dinner planning. Add this recipe to the Lucru Home pantry and note any missing ingredients before shopping.