Cherry & Dennis Helper Habitat
Indian Beef Keema Matar
印度青豆免治牛肉咖喱
Recipe overview
Minced beef and green peas cook in a thick tomato spice gravy for an easy, satisfying curry with rice or flatbread.
01
Ingredients
Main ingredients
- 600 g lean minced beef
- 250 g frozen green peas
- 400 g tomatoes
- 250 g onion
- 20 g ginger
- 4 cloves garlic
- 20 g coriander
Curry spices
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chilli powder
- 1 tsp garam masala
Cooking seasoning
- 2 tbsp cooking oil
- 1 tsp salt
- 150 ml water
02
Tools
- deep lidded frying pan
- raw-meat cutting board
- separate clean board
- kitchen knife
- wooden spoon
- food thermometer
03
Steps
Step 1
Chop onion and tomatoes
Chop onion, tomatoes, ginger and garlic separately.
Step 2
Measure spices and peas
Measure spices into separate bowls and keep peas chilled until needed.
Step 3
Cook onion until golden
Heat oil and cook onion over medium heat for eight minutes.
Step 4
Add ginger and garlic
Stir in ginger and garlic for one minute until fragrant.
Step 5
Brown minced beef
Add beef, break it into small crumbs and cook until browning.
Step 6
Confirm no pink meat
Continue until every piece is opaque and drain excessive fat.
Step 7
Add ground spices
Stir in cumin, coriander, turmeric and chilli for one minute.
Step 8
Reduce tomato gravy
Add tomatoes and salt and cook for eight minutes until thick.
Step 9
Add peas and water
Stir in green peas and water and bring to a boil.
Step 10
Cover and simmer
Cover and simmer over low heat for ten minutes, stirring occasionally.
Step 11
Check beef temperature
Confirm the centre reaches 75°C and the peas are cooked.
Step 12
Reduce and serve
Uncover to thicken, then add garam masala and coriander.
Common mistakes
- Leaving large clumps of minced beef.
- Adding other food before beef loses all pink colour.
- Raw-meat boards touching cooked food.
- Failing to reduce a watery gravy.
Tips
Break up minced beef fully and cook to 75°C; wash hands and change utensils after handling raw meat.
