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Curried Ground Beef and Peas

4-6 Servings

25 minutes

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Keema matar, from the Indian subcontinent, is a simple, flavor-packed curry that can be on the table in minutes. We sauté a good amount of sliced shallots until caramelized at the edges to create a rich flavor base. Adding the beef at the end and cooking it gently prevents it from drying out and becoming tough and mealy. Serve with warm naan, basmati rice or potatoes.



25 minutes


  • 2

    tablespoons neutral oil

  • 4

    medium shallots, halved and sliced

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Patricia B.

This is a great recipe ... loved it! I substituted ground beef for sirloin strips and also added one thinly Serrano Chile! Delicious! Also I didn’t have shallots, so it substituted red onion.

Kimberly D.

We love this! So fast and easy..great with Steamed cabbage or cauliflower!

Sandra M.

This is a delicious easy dish. The yoghurt is necessary. I ate with pita (my naan stand in, because it was Tuesday after work and that's what I had). I made an error and grabbed the cumin and put in two teaspoons of that before realizing my error. I proceeded with the 4 teaspoons of garam masala. Just make it. This will definitely go into regular rotation.

Rochelle D.

After one bite, my wife said, "let's add some pickled jalapenos"--which we did. They added a nice, vinegary heat that balanced perfectly with the sweetness of the dish. Loved it!