Indian cuisine no stranger to beef
By Associated Press
Though it might surprise some people, many natives of India eat beef. Thanks to its versatility, ground meat is a popular form of red meat among people in India, where exporting beef is big business. But those who want to keep beef for their own dinner tables and enjoy a taste of India can accomplish both of these goals with the following recipe for “Keema Matar (Spiced Ground Beef With Peas)” from Suneeta Vaswani’s “Easy Indian Cooking” (Robert Rose).
Keema Matar (Spiced Ground Beef With Peas)
Serves 8
2 tablespoons oil
2 pounds onions, chopped
2 pounds lean ground beef or lamb
1½ tablespoons minced, peeled ginger root
1 tablespoon minced garlic
3 to 4 teaspoons chopped green chiles
1 tablespoon coriander powder
1½ teaspoon cumin powder
3/4 teaspoon cayenne pepper
3/4 teaspoon turmeric
1½ teaspoon salt to taste
1 28-ounce can chopped tomatoes, including juice
1 10-ounce package frozen peas
1 teaspoon garam masala
1/3 cup cilantro, chopped
1. In a large saucepan, heat oil over medium-high heat. Saute the onions until they begin to color, 10 to 12 minutes. Reduce heat to medium and saute until dark brown, 25 to 30 minutes longer, stirring frequently to prevent sticking to pan. If necessary, deglaze periodically with 2 tablespoons of water.
2. Add the ground beef, ginger, garlic, and chile. Brown well, stirring frequently, 15 to 20 minutes. Continue to deglaze with water as necessary.
3. Reduce heat to medium-low. Add coriander, cumin, cayenne pepper, turmeric, and salt. Mix well. Saute, stirring continuously, for 3 to 4 minutes.
4. Add tomatoes with juice and mix well. Cover and cook for 10 minutes.
5. Add peas and simmer for 10 to 15 minutes. Remove from heat and sprinkle with garam masala. Cover and let stand for 5 minutes. Stir mixture. Garnish with cilantro just before serving.
Note: Keema can be served over halved hamburger buns like a sloppy Joe, over rice or with any Indian bread. Some chefs like to make a big pot of keema and freeze it in small containers to use as an ingredient in other dishes, such as stuffed peppers. Do not cook more than 3 pounds of ground beef at a time, as it will be difficult to brown.
