Spiced Minced Beef Keema with Peas
By Joe
Source: America's Test Kitchen and NYT Cooking.
Keema matar follows the classic keema method and spice base, with frozen peas stirred in for the final 3 minutes for sweetness and colour. Serve with warm rolls, rice or chapatis.
Always check the labels of the products you use.
Method
- 1
Bloom whole spices. This is the classic keema with peas added at the end. Warm the oil in the saucepan over medium heat, add the peppercorns, cardamom and cinnamon and stir for 30 seconds until they smell fragrant; the hot oil draws out their flavour.
- 2
Colour the onion. Add the onion and stir it often for 8-10 minutes until it turns a deep brown. The caramelised onion gives the sauce its sweet, savoury backbone.
- 3
Brown the mince. Add the garlic and ginger for 30 seconds, then the mince and salt. Over medium-high heat, cook for 8-12 minutes, breaking the meat up finely, until the juices have evaporated, it sizzles and the pan base looks dry and browned. Once the water is gone the meat can brown, which builds flavour.
- 4
Toast the spice powders. Sprinkle in the coriander, chilli powder, turmeric and cumin and keep stirring for 1 minute so they lose their raw edge in the hot fat.
- 5
Cook down the sauce. Mix in the tomatoes, yoghurt and green chilli and bring to a simmer. Put the lid on and cook over low heat for 15-20 minutes, stirring from time to time, until the tomatoes have collapsed and a spoon pulled through leaves a clean trail. Make sure a thermometer in the keema shows at least 71 °C.
- 6
Add the peas. Stir in the frozen peas and simmer for 3 minutes until hot and bright green. Adding them late keeps them sweet and vivid instead of dull and mushy.
- 7
Garnish and serve. Take out the cinnamon stick and cardamom pods if you prefer, fold in most of the coriander and finish with the garam masala and the rest of the coriander. Serve with the warm rolls and lime wedges.
Storage
Cool within 2 hours and refrigerate for up to 3 days, or freeze for up to 3 months. Reheat until piping hot (74 °C).
Why this label?
35.2 g protein for 533 kcal = 6.6 g per 100 kcal, so protein gives about 26% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
4.4 g per serving
8.8 % of the 50 g daily maximum · 17.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large saucepan or deep frying pan (24-28 cm) with lid
- wooden spoon
- instant-read probe thermometer
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 533 kcal |
| Protein | 35.2 g |
| Carbohydrate | 46.6 g |
| of which sugars | 10.7 g |
| of which free sugars | 4.4 g |
| Fat | 22.9 g |
| of which saturates | 6.3 g |
| Fibre | 5.9 g |
| Salt | 2.15 g |
Protein per 100 kcal
6.6 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
