Kheema Matar (Beef and Pea Curry) recipe

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Ingredients

2 tablespoons ghee (clarified butter)
1 teaspoon cumin seeds
1 onion, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon curry powder
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and grated
2 bay leaves
1 (16 ounce) can diced tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon salt
1 pound ground beef
2 cups frozen peas

Nutrition Info

373.9 calories
carbohydrate: 20.9 g
cholesterol: 85.2 mg
fat: 20.9 g
fiber: 6.4 g
protein: 25.1 g
saturatedFat: 9.4 g
servingSize: -
sodium: 643.7 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt ghee in a large skillet over medium-high heat. Add cumin seeds, stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. Cook, stirring occasionally, until onion starts to soften, about 5 minutes.

  2. Pour tomatoes into the skillet, stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt, stir thoroughly. Add beef, cook, stirring with a wooden spoon to break up the meat, until no longer pink, about 5 minutes.

  3. Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

An easy and delicious curry dish with aromatic spices to warm you up from the inside out. Serve warm with rice or a side of naan bread.

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