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!
Author: Think Beef
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seeds
- 1 teaspoon garam masala
- ½ – 1 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
- Combine cumin, coriander, garam masala, cayenne pepper and aamchur in small bowl; set aside.
- 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.
- 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.
- Take off the heat and stir in the chopped cilantro. Serve with lime wedges.