ENGLISH PEAS RECIPES

Name: Kheema: Indian Ground Beef with Peas
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 3 tablespoons canola oil; 1 medium onion, finely diced; 4 cloves garlic, minced; One 1-inch thumb fresh ginger, peeled and minced; 2 teaspoons ground coriander; 1 teaspoon paprika; 1/2 teaspoon store-bought or Homemade Garam Masala, recipe follows; 1/2 teaspoon ground cumin; 1/2 teaspoon cayenne, optional; 1 pound ground beef; 2 medium tomatoes, chopped; Kosher salt and freshly ground black pepper; 1 cup shucked fresh English peas or 1/2 cup frozen peas, thawed; 2 teaspoons malt vinegar or apple cider vinegar; 1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish; 4 chapatis or pitas, warmed; 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits); 3 tablespoons whole cloves; 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds); 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

INDIAN GROUND BEEF WITH PEAS | BEST KHEEMA RECIPE | AARTI ...

Indian Ground Beef with Peas | Best Kheema Recipe | Aarti ... image

Provided by Aarti Sequeira

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 20

Ingredients

3 tablespoons canola oil
1 medium onion, finely diced
4 cloves garlic, minced
One 1-inch thumb fresh ginger, peeled and minced
2 teaspoons ground coriander
1 teaspoon paprika
1/2 teaspoon store-bought or Homemade Garam Masala, recipe follows
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, optional
1 pound ground beef
2 medium tomatoes, chopped
Kosher salt and freshly ground black pepper
1 cup shucked fresh English peas or 1/2 cup frozen peas, thawed
2 teaspoons malt vinegar or apple cider vinegar
1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish
4 chapatis or pitas, warmed
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

Steps:

In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

ENGLISH PEA SALAD RECIPE - COUNTRY LIVING

English Pea Salad Recipe - Country Living image

Eggs, mayo, and Cheddar cheese lend extra creaminess to this decadent side.

Provided by COUNTRYLIVING.COM

Categories vegetarian baby shower Barbeque bridal shower Easter feed a crowd Mother's Day picnic dinner lunch side dish soup

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 8

Number Of Ingredients 15

Ingredients

2 large hard-boiled eggs, whites chopped and yolks crumbled
1 yellow bell pepper, finely chopped (1/2 cup)
2 oz. Cheddar cheese, shredded (1/2 cup)
1/2 c. mayonnaise
1/2 c. sour cream
3 tbsp. dried basil
2 tbsp. finely chopped red onion
2 tsp. chopped pimiento
1 tsp. apple-cider vinegar
1 tsp. sugar
1 tsp. soul-food seasoning or seasoned salt
1 tsp. granulated garlic
1/2 tsp. freshly ground pepper
2 dash hot sauce
4 (15-ounce) cans early peas, such as Le Sueur, drained

Steps:

In a large bowl, combine all the ingredients except the peas, mixing well. Then stir in the peas. Refrigerate the salad for at least 10 hours or up to overnight. Serve at room temperature.

Nutrition Facts : Calories 301 calories

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