RECIPE TITLE "Beef
Source: Quick from Scratch - One Dish Meals,
courtesy of Cooking.com
Although this ground-meat curry is often made with lamb, we've
found that the distinctive combination of spices tastes just as
good with beef. Serve the thick, chili-like keema with warm naan
(Indian flatbread), if available, or pita.
Whenever there are a lot of elements in a dish, it is best to keep
the wine simple. Here, an uncomplicated but fruity Beaujolais will
2 tablespoons cooking oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon chopped fresh ginger
1 1/2 pounds ground beef
2 1/2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
1/4 teaspoon fresh-ground black pepper
1/2 teaspoon turmeric
1/8 teaspoon cinnamon
1 1/2 teaspoons salt
1 pound boiling potatoes, peeled and cut into 1/2-inch pieces
1 cup plain yogurt
3/4 cup whole milk
3/4 cup frozen petite peas
1 1/2 teaspoons lemon juice
1/2 cup chopped cilantro
In a large deep frying pan, heat the oil over moderate heat. Add
the onion and cook until starting to soften, about 3 minutes. Stir
in the garlic and ginger and cook 1 minute longer. Add the beef
and cook until no longer pink, about 3 minutes. Drain off any fat.
Add the coriander, cumin, pepper, turmeric, cinnamon, and 1 teaspoon
of the salt to the pan. Cook, stirring, for 1 minute. Stir in the
potatoes, yogurt, and milk. Bring just to a boil. Cover the pan.
Reduce the heat and simmer for 20 minutes. Uncover the pan and simmer
for 5 minutes longer.
Stir in the peas and the remaining 1/2 teaspoon salt. Simmer until
the peas are just done, about 2 minutes. Stir in the lemon juice
and the cilantro.
Recipe reprinted by permission of Food and Wine. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 547 Fat: 25g Carbohydrates: 35g
Cholesterol: 72mg Sodium: 1103mg Protein: 44g
Fiber: 4g % Cal. from Fat: 41% % Cal. from Carbs: 26%
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