This recipe for GROUND BEEF KEEMA is quick and simple, perfect for a weeknight dinner! It’s a great introductory Indian curry dish that’s ready in about 30 minutes. Save this flavorful recipe, and add it to your busy weeknight rotation!
PRO TIP: Serve with basmati rice and naan bread. Seriously so good!
INGREDIENTS
2 Tbsp extra virgin olive oil
1 cup yellow onion, chopped
1 lb ground beef
2 tsp fresh garlic, minced
1 tsp fresh ginger, minced
2 Tbsp tomato paste
1 1/2 Tbsp curry powder
1 tsp garam masala
1 tsp coriander
1/2 tsp turmeric powder
1 (14.5 oz) can fire roasted diced tomatoes
1 (13.5 oz) canned coconut milk
2 Tbsp lemon juice
1/4 tsp serrano pepper, diced (optional)
1 Tbsp cilantro, chopped (more for serving)
1 cup frozen peas
Salt, to taste
Black pepper, to taste
HOW TO MAKE
-In a skillet, sauté onion in the oil over medium heat for 5 mins.
-Add the ground beef, and cook until no longer pink.
-Add the ginger and garlic, and sauté for 2 minutes.
-Add the tomato paste, curry powder, coriander, garam masala, and turmeric. Stir to mix, and sauté for 2 mins until fragrant.
-Add the diced tomatoes and coconut milk. Stir to mix.
-Stir in the lemon juice, serrano, and cilantro.
-Bring to a boil. Then lower the heat to medium-low, and simmer for 15 minutes, stirring occasionally. Curry should thicken and be a deep orange color.
-Stir in frozen peas, and cook for 5 more mins.
-Taste to adjust salt and pepper to preference.
-Top with cilantro, and serve with basmati rice and naan bread.
