This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Indian Spiced Beef and Peas (Keema Matar)
Keema is often made with ground lamb or mutton and potatoes, but we use ground beef and green peas. The garam masala adds robust spiciness, but not much chili heat. If you'd like the bite of chili in the dish, serve it with hot sauce or minced fresh jalapeños or serranos. Warm naan is the perfect accompaniment to keema, but basmati rice is also good
01In a medium bowl, use your hands to crush the tomatoes into small pieces. Stir in ½ cup water and the tomato paste, then set aside. In a 12-inch skillet over medium-high, heat the oil until shimmering. Measure out and reserve ¼ cup of the onion, then add the remainder to the skillet. Cook, stirring, until softened and beginning to brown, about 6 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.
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