Ingredients
-
1
-
3/4
-
1
-
2
-
1
-
1
-
1/2
-
1/4
-
1/2
-
3/4
-
-
-
-
-
Directions
Keema,This, surprisingly, is a requested dish from the kids. It is unusual, spicy and very Indian.,This is delightful. I can’t wait to make it again when my butter lettuce comes in and wrap it up!,i’m so glad I found this recipe, it was excellent! I skipped the jalapeno because I’m feeding a 3 y/o and an 11 month old, and added 1/2 tsp corainder, 1/4 tsp tumeric instead. I also had a hard time grating my ginger (frozen) so I only added about 1/2 tsp of that and then another 1/2 tsp of ground ginger. Added another 1/2 cup of stock also to make it a little saucier. Mixed it in with 4.5 cups of cooked rice. Really really great. This recipe is versatile, I think you could add garam masala, golden raisins, etc to change it up. Thanks so much for the keeper!
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Steps
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1
Done
|
Heat Large Skillet Over Medium-High Heat. Add Beef and Cook, Stirring Until Browned, About 5 Minutes. |
|
2
Done
|
Add Next 7 Ingredients. |
|
3
Done
|
Reduce Heat to Medium and Cook, Stirring, Until Onions Are Translucent, 3 Minutes. |
|
4
Done
|
Add Broth and Peas; Cook Until Broth Is Reduced and Peas Are Are Hot; 2 Minutes. |
|
5
Done
|
Serve With Rice and Condiments: Chutney, Chopped Peanuts Chopped Fresh Cilantro and Sour Cream. |
|
6
Done
|
We Keep Minced Ginger in a Small Container in the Freezer Compartment and Make Chicken Broth from the Bones Whenever We Have Chicken and Keep a Bottle of Chutney Around Just For This Dish. One Small Jalapeno Is Sufficient If not Generous For the Amount (remember to Use Gloves). Warning; This Dish Is Too Small For Our Family of Eaters. We Double It and Have Extra Food the Next Day. |
