Keema with Peas

Ingredients

• 1 tablespoon neutral oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 pound 90% lean ground beef
• 1 can (14.5 ounces) diced tomatoes with their juices
• 1 cup frozen peas
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 3/4 teaspoon fine salt
• 1/2 cup water
• 2 tablespoons chopped cilantro

Step-by-step instructions

1. Heat oil in a large skillet over medium heat. Cook onion for 5 minutes, then stir in garlic and ginger for 1 minute.
2. Add beef, cumin, coriander, and salt. Cook for 7 minutes, breaking up clumps, until the meat loses its raw appearance.
3. Add tomatoes and measured water. Simmer uncovered for 8 minutes, stirring occasionally, until the beef reaches 160°F (71°C).
4. Stir in peas and garam masala. Simmer for 4 minutes, until the peas are hot and the sauce coats the meat.
5. Remove from heat and fold in cilantro. Divide among four plates, spooning the remaining sauce evenly over each portion.

Ingredient substitutions

• Replace beef with ground turkey; cook it to 165°F (74°C).

Storage & reheating

Refrigerate within 2 hours for up to 4 days. Freeze for 2 months; thaw refrigerated and reheat to 165°F (74°C).

What to serve with it

Serve with basmati rice or warm flatbread.