This Kheema is a Mumbai street food recipe adapted from a recipe by Michelle Peters-Jones at The Tiffin Box. Simple but exotic, this will quickly become one of your favourites. We’re adding it to our ground beef weekly ‘recipe rotation’ – Yum!

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  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon garam masala
  • ½1 teaspoon mild (or hot) cayenne pepper, to taste
  • ¼ teaspoon aamchur (dried mango powder) – or use ketjep manis (optional)
  • 2 tablespoons canola or sunflower oil
  • 1 tablespoon ghee or butter (optional)
  • 1 cup, finely diced onion
  • 4 garlic cloves, crushed
  • 1 inch piece of ginger, peeled and grated
  • 1 to 2 hot, green bird’s eye chilies, finely chopped
  • 1 cup, finely chopped tomatoes
  • 500 g (1 lb) medium or lean ground beef
  • ½ cup water
  • ½ cup fresh or frozen peas
  • Salt and freshly ground black pepper, to taste
  • Small handful fresh cilantro, chopped
  • Lime wedges, to serve


  1. Combine cumin, coriander, garam masala, cayenne pepper and aamchur in small bowl; set aside.
  2. Heat the oil, and ghee (if using) in a heavy based sauté pan; add onion and fry over medium heat for 7 to 8 minutes, until softened and beginning to brown on the edges. Add the crushed garlic, ginger and chilies and stir together for a minute, until fragrant. Add the chopped tomatoes and the spice mix to the pan and season with a little salt. Fry, stirring often, for 10 to 15 minutes, until the mixture is thick.
  3. Add the ground beef and fry for 2 to 3 minutes. Add the water, cover the pan, and let the kheema simmer for about 10 minutes. Add the peas and cook another 5 minutes. Uncover the pan and continue to cook for another 5 to 7 minutes, until the mixture is on the dry side. Season to taste with salt and freshly ground black pepper.
  4. Take off the heat and stir in the chopped cilantro. Serve with lime wedges.


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