Name: Keema Matar (Beef and Pea Curry)
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Ghee (clarified butter) - 2 tablespoons; Cumin seeds - 1 teaspoon; Onion, chopped - 1; Jalapeno pepper, seeded and minced - 1; Curry powder - 1 tablespoon; Garlic, minced - 3 cloves; Fresh ginger, peeled and grated - 1 (1 inch) piece; Bay leaves - 2; Diced tomatoes - 1 (16 ounce) can; Chili powder - 1 tablespoon; Ground cumin - 1 teaspoon; Ground coriander - 1 teaspoon; Ground turmeric - ½ teaspoon; Salt - ½ teaspoon; Ground beef - 1 pound; Frozen peas - 2 cups

Ingredients for - Keema Matar (Beef and Pea Curry)

1. Ghee (clarified butter) 2 tablespoons

2. Cumin seeds 1 teaspoon

3. Onion, chopped 1

4. Jalapeno pepper, seeded and minced 1

5. Curry powder 1 tablespoon

6. Garlic, minced 3 cloves

7. Fresh ginger, peeled and grated 1 (1 inch) piece

8. Bay leaves 2

9. Diced tomatoes 1 (16 ounce) can

10. Chili powder 1 tablespoon

11. Ground cumin 1 teaspoon

12. Ground coriander 1 teaspoon

13. Ground turmeric ½ teaspoon

14. Salt ½ teaspoon

15. Ground beef 1 pound

16. Frozen peas 2 cups

How to cook deliciously - Keema Matar (Beef and Pea Curry)

1 . Stage

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, jalapeño pepper, curry, garlic, ginger, and bay leaves. Cook, occasionally stirring, until onion starts to soften, about 5 minutes.

2 . Stage

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 meat, until no longer pink, about 5 minutes.

3 . Stage

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.