Kheema matar

This is a curry with ground beef and peas. From Madhur Jaffrey

Serves 4-6

Ingredients:

• • 1 Jalapeño chili pepper (or other green chili)

  • 4 tbs vegetable oil (or ghee)

  • 3 oz onion, finely diced

  • 6 garlic cloves, crushed

  • 1.5 lbs lean ground beef

  • 1 inch cube of fresh ginger, grated to a pulp

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1/8 tsp cayenne pepper

  • 10 fl oz water

  • 6-7 oz frozen peas

  • 4-6 heaped tablespoons fresh cilantro (coriander leaf)

  • 1 tsp salt

  • 1 tsp garam masala

  • 1.5 tbs lemon juice

Method:

• 1. Remove the ribs and seeds from the chili pepper and dice finely

  2. Heat the oil in a frying pan pan over a medium high flame.

  3. When hot, add the onions and fry until lightly browned.

  4. Add the garlic, stir and fry for a further minute.

  5. Add the ground beef, ginger, ground coriander, cumin and cayenne. Stir and fry for 5 minutes, breaking up lumps.

  6. Add half the water and bring to a boil.

  7. Cover, turn heat to low, and simmer for 30 minutes.

  8. Add the peas, cilantro, salt, garam masala, lemon juice, and the other half of the water. Mix and bring to a simmer.

  9. Cover and cook for another 10 minutes. 

  10. Taste and adjust salt and lemon juice if necessary

  11. Serve with a slotted spoon, leaving behind excess fat.