Keema Matar
with peas and carrots / basmati rice
This satisfying Indian dish features ground meat cooked in fragrant tomato sauce. Filled with vegetables and spices, it packs big flavor into one pan.
Smarts: Our version uses readily available ground beef, but you can use any type of ground meat you prefer.
Ingredients
- Water - 1 3/4 cups
- Rice, uncooked basmati - 1 cup
- Garam masala - 1 Tbsp
- Cumin - 1 tsp
- Coriander, ground - 1 tsp
- Brown sugar - 1 tsp
- Salt - 3/4 tsp
- Black pepper - 1/4 tsp
- Onions, medium - 1 , chopped
- Garlic - 4 cloves , chopped
- Ginger, fresh - 2 Tbsp , minced or grated
- Peas and carrots, frozen - 2 cups , defrosted
- Cilantro, fresh - 1/4 cup , chopped
- Oil, cooking - 1 Tbsp
- Beef, ground and lean - 1 lb
- Tomato paste - 1 Tbsp
- Tamari - 1 Tbsp
- Tomatoes, crushed (14 oz / 397 g) - 1 can
- Water - 1/4 cup
- Yogurt, plain or Greek - 2 Tbsp , plus more for serving
Prep
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Cook rice - (Skip if made ahead for Monday.) Fill a saucepan with water (portion for rice) and a pinch of salt. Bring to a boil and then add rice. Bring to a simmer, cover, turn heat down to low and cook until rice has absorbed all the liquid, 15 to 18 minutes. (Can be done up to 5 days ahead)
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Make spice mix - Combine garam masala, cumin, coriander, brown sugar, salt, and pepper. Store in an airtight container. (Can be done up to 5 days ahead)
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Onions / Garlic / Ginger - Prep as directed. Store onions in their own container. Store garlic and ginger together in one container. (Can be done up to 5 days ahead)
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Peas and carrots - Defrost.
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Cilantro - Prep as directed.
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Make
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Heat a Dutch oven or saute pan with a lid over medium heat. Add cooking oil, then add onions to heated oil. Saute until onions are softened and translucent, 5 to 6 minutes. Stir in garlic and ginger and saute until fragrant, 1 to 2 minutes more.
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Add ground beef and saute, breaking it up as it cooks, until beef is browned and cooked through, 6 to 7 minutes.
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Stir in spice mix, tomato paste, and Tamari and saute until spices are incorporated, ~1 minute.
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Stir in crushed tomatoes, water (portion for Keema Matar), peas, and carrots and reduce heat to low. Allow mixture to simmer, covered, until the flavors have come together, 6 to 8 minutes.
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Remove from heat and stir in yogurt. Taste and season with some additional salt and pepper, if needed.
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If rice was made ahead, warm it in the microwave.
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Serve Keema Matar over rice, topped with chopped cilantro and some additional yogurt, if you’d like. Enjoy!
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