INDIAN GROUND BEEF WITH PEAS | BEST KHEEMA RECIPE | AARTI ...
Provided by Aarti Sequeira
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 20
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.
INDIAN GROUND BEEF WITH PEAS | BEST KHEEMA RECIPE | AARTI ...
Provided by Aarti Sequeira
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 20
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.
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I replaced 1/2 lb. of the ground pork for 1/2 lb. of ground veal, which is often done here in Quebec. I made a good pastry with a blend of shortening and butter and I also put some thyme in the pastry as well. I've made it twice and the second time I put in a cup of frozen peas …
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Peperonata is a popular dish in most Italian regions, when the summer comes, Italians prepare this tasty recipe in advance and bring it to barbecue parties. It is delicious served over toasted bread and alongside grilled meats. Although the recipe varies from region to region, peperonata …
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I replaced 1/2 lb. of the ground pork for 1/2 lb. of ground veal, which is often done here in Quebec. I made a good pastry with a blend of shortening and butter and I also put some thyme in the pastry as well. I've made it twice and the second time I put in a cup of frozen peas …
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See details
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