Ingredients
- 3 tablespoons canola oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 (1-inch thumb) fresh ginger, peeled and minced
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon store-bought or homemade garam masala, recipe follows
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne, optional
- 1 pound ground beef
- 2 medium tomatoes, chopped
- Kosher salt and freshly ground black pepper
- 1 cup shucked fresh English peas or 1/2 cup frozen peas, thawed
- 2 teaspoons malt vinegar or apple cider vinegar
- 1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish
- 4 chapatis or pitas, warmed
Directions
In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, garam masala, cumin and cayenne, if using and cook for 1 minute.
Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
Aarti's Hot (not heavy!) Homemade Garam Masala:
- 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
- 3 tablespoons whole cloves
- 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
- 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional
Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight. Yield: about 1/2 cup.
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By patricia_2505
on January 31, 2012
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Really tasty. I took others' advice and added more spices than called for. I'm curious to try it with lamb.
By jerri1022
Merritt Island, FL
on January 23, 2012
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The combination of spices was fabulous. I wanted something different to put over rice that was quick but good and out of the ordinary. This was it. Since this recipe is made to be eaten with some type of bread rather than over rice, I increased all of the spices by 50%, then dusted the meat mixture with a bit of flour to make a rue before adding tomatoes and water. My kids really appreciated the flavor change and are now more willing to try other things. Thanks Aarti!
By clogrpam
Owings Mills, MD
on January 23, 2012
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Love the flavor and agree with others about the amount of water and spices. I would add water for a consistancy based on preference. I added a little more spices, but also made this on during my Sunday cook for the week and Monday it was amazing! Spices really had time to meld together.
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