Name: Keema with Peas and Rice
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 1/2 pounds lean ground lamb or beef; 1 large onion, diced; 2 tablespoons finely chopped fresh ginger; 3 plum tomatoes, diced; 3 1/2 teaspoons garam masala; 1 1/2 teaspoons ground turmeric; Kosher salt and freshly ground pepper; 1 cup plain whole-milk yogurt, plus more for topping; 1 1/2 cups frozen peas; 2 cups cooked basmati rice, for serving; Fresh cilantro, for topping; Lime wedges, for serving

Directions

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Remove with a slotted spoon to a medium bowl. Discard the fat.
Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Add the onion and ginger and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the tomatoes, garam masala and turmeric and cook, stirring, until the tomatoes are softened, about 1 minute; season with 1 teaspoon each salt and pepper. Return the meat to the skillet; stir in the yogurt and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium low and cook until the mixture is thick (similar to chili), about 12 minutes.
Stir in the peas and cook until heated through, about 2 minutes. Season with salt and pepper.
Divide the rice among bowls and top with the meat mixture. Top with yogurt and cilantro and serve with lime wedges.

Cook’s Note

Lamb and beef are traditional in this curry dish, but you can also try ground turkey or chicken.

Photograph by Andrew Purcell

Keema with Peas and Rice

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