Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.0 oz (340 g) ground beef, 90% lean
- 6.3 oz (180 g) peas, frozen
- 8.8 oz (250 g) tomatoes, chopped
- 3.5 oz (100 g) onion, chopped
- 0.4 oz (10 g) garlic, minced
- 0.4 oz (10 g) ginger, grated
- 2.0 tsp (9 g) olive oil
- 1.0 tsp (2 g) ground cumin
- 1.5 tsp (3 g) ground coriander
- 1.0 tsp (2 g) garam masala
- 0.4 oz (10 g) cilantro, chopped
- 3.4 US fl oz (100 ml) water
- 0.3 tsp (2 g) salt
Method
- Heat oil in a skillet. Cook onion over medium heat for 6 minutes. Stir in garlic and ginger for 1 minute.
- Add beef, cumin and coriander and cook for 7–8 minutes, breaking the beef into small pieces.
- Add tomatoes, water and salt and simmer for 10 minutes. Stir in peas and garam masala and cook for 5–7 minutes until peas are tender and beef reaches 160°F (71°C).
- Finish with cilantro and serve.
Cook’s note: Keema is made with different meats across South Asia; this version uses beef. Extra flatbread or rice is not included.
Allergens: None among the listed ingredients; check packaged products.
Approximate nutrition per serving: 466 kcal · Protein 41 g · Carbohydrates 26 g · Fat 22 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.