Indian Spiced Beef and Peas (Keema Matar)

Another recipe any moron can make. Mail-order yourself some garam masala.

Cook Time: 40 min | Servings: 4 servings

Ingredients:

14½ OUNCE CAN WHOLE PEELED TOMATOES

2 TABLESPOONS TOMATO PASTE

3 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL

1 LARGE RED ONION, FINELY CHOPPED

4 LARGE GARLIC CLOVES, FINELY GRATED

4 TEASPOONS FINELY GRATED FRESH GINGER

3 TABLESPOONS GARAM MASALA

KOSHER SALT AND GROUND BLACK PEPPER

1 POUND 90 PERCENT LEAN GROUND BEEF

2 CUPS FROZEN PEAS

½ CUP PLAIN WHOLE-MILK YOGURT, PLUS MORE TO SERVE

⅓ CUP CHOPPED FRESH CILANTRO LEAVES AND TENDER STEMS

Directions:

In a medium bowl, use your hands to crush the tomatoes into small pieces. Stir in ½ cup water and the tomato paste, then set aside.

In a 12-inch skillet over medium-high, heat the oil until shimmering.

Measure out and reserve ¼ cup of the onion, [I always forget this]

then add the remainder to the skillet. Cook, stirring, until softened and beginning to brown, about 6 minutes.

Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.

Reduce to low, add the garam masala and ½ teaspoon pepper, then cook, stirring constantly, until fragrant, about 30 seconds.

Stir in the tomato mixture. Bring to a simmer over medium and cook, stirring and scraping up any spices, until the mixture is slightly thickened, about 5 minutes.

Break the ground beef into 1- to 2-inch pieces and add to the skillet on top of the tomato mixture, but do not stir. Sprinkle 2 teaspoons salt over the beef, then cover, reduce to medium-low and cook without stirring until the beef is no longer pink on the exterior, about 6 minutes.

Stir in the peas and cook, uncovered and breaking up the bits of beef, until the meat is no longer pink, another 4 minutes.

Remove from the heat and let stand, covered, for 5 minutes.

Stir in the yogurt. Serve topped with the cilantro, the reserved chopped onion and with additional yogurt.

Notes: Tip: Don’t stir in the yogurt without first letting the keema matar cool for about 5 minutes. Adding the yogurt while the mixture is piping hot increases the chances the yogurt will curdle.

Source: https://www.177milkstreet.com/recipes/indian-spiced-beef-and-peas-keema-matar

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