- Double Bonus
Although this ground-meat curry is often made with lamb, we've found that the distinctive combination of spices tastes just as good with beef. Serve the thick, chili-like keema with warm naan (Indian flatbread), if available, or pita.
Whenever there are a lot of elements in a dish, it is best to keep the wine simple. Here, an uncomplicated but fruity Beaujolais will be charming.
- 2 tablespoons cooking oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh ginger
- 1 1/2 pounds ground beef
- 2 1/2 teaspoons ground coriander
- 2 1/2 teaspoons ground cumin
- 1/4 teaspoon fresh-ground black pepper
- 1/2 teaspoon turmeric
- 1/8 teaspoon cinnamon
- 1 1/2 teaspoons salt, divided
- 1 pound boiling potatoes, peeled and cut into 1/2-inch pieces
- 1 cup plain yogurt
- 3/4 cup whole milk
- 3/4 cup frozen petite peas
- 1 1/2 teaspoons lemon juice
- 1/2 cup chopped cilantro
In a large deep frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic and ginger and cook 1 minute longer. Add the beef and cook until no longer pink, about 3 minutes. Drain off any fat.
Add the coriander, cumin, pepper, turmeric, cinnamon and 1 teaspoon of the salt to the pan. Cook, stirring, for 1 minute. Stir in the potatoes, yogurt and milk. Bring just to a boil. Cover the pan. Reduce the heat and simmer for 20 minutes. Uncover the pan and simmer for 5 minutes longer.
Stir in the peas and the remaining 1/2 teaspoon salt. Simmer until the peas are just done, about 2 minutes. Stir in the lemon juice and the cilantro.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
547 calories; 25g total fat; 72mg cholesterol; 1103mg sodium; 35g carbohydrates; 4g fiber; 44g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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