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Curried Ground Beef and Peas

Curried Ground Beef and Peas

For a super-quick and fresh-flavored chili alternative, we look to the Indian curried beef dish keema matar, topped with fresh mint and yogurt, scooped up with warm naan.

By Julie RackowOctober 13, 2020

  • Makes
    4 to 6 servings
  • Cook Time
    25 minutes
  • Rating

Keema matar, from the Indian subcontinent, is a simple, flavor-packed curry that can be on the table in minutes. We sauté a good amount of sliced shallots until caramelized at the edges to create a rich flavor base. Adding the beef at the end and cooking it gently prevents it from drying out and becoming tough and mealy. Serve with warm naan, basmati rice or potatoes.

Ingredients
  • 2

    tablespoons neutral oil

  • 4

    medium shallots, halved and sliced

  • 4

    teaspoons garam masala

  • Kosher salt and ground black pepper

  • 14½

    ounce can crushed tomatoes OR tomato puree

  • 1

    tablespoon finely grated fresh ginger

  • 1

    pound 80 percent lean ground beef

  • 1½

    cups frozen peas, thawed

  • Optional garnishes: Plain yogurt OR chopped fresh mint OR chopped fresh cilantro

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the shallots and cook, stirring, until deeply browned at the edges. Reduce to medium and stir in the garam masala and 1 teaspoon each salt and pepper. Stir in the tomatoes, ginger and 1 cup water. Simmer, uncovered and stirring occasionally, until thick. Add the beef and cook, breaking it up, just until no pink remains. Stir in the peas, then season with salt and pepper.

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