🍽️ Indian
⏱ 1 hr 40 min
👥 4
Instructions
1
Prepare the tomatoes: Remove the core from 5-6 Roma tomatoes, blanch them in the microwave with skins for 4-5 minutes, then blend and set aside.
2
In a pan, heat 2 Tbsp oil over low heat. Add the finely chopped onions and sauté, stirring occasionally, until they are completely browned.
3
Add the grated ginger, garlic, and chopped chillies to the pan. Continue to sauté on low heat until the raw smell of the ginger and garlic disappears and they are fully cooked.
4
Next, add the whole spices: 1 inch cinnamon stick, 4-5 cloves, 2-3 cardamom pods, 1-2 bay leaves, and 5-6 black peppercorns. Cook on low heat for 3-5 minutes until the flavors become fragrant.
5
Add 2-3 Tbsp of water to the pan, increase the heat to medium, and mash the onions with a masher until a sticky, caramelized paste forms. Let most of the water evaporate.
6
Stir in the dry spices: 0.5-1 Tsp red chilli powder, 1-1.5 heaped Tsp coriander powder, 0.5 Tsp garam masala, 1 Tsp dry mango (amchur) powder, and salt to taste. Mix thoroughly into the onion paste.
7
Add 1 lb ground beef to the pan and blend it completely into the onion mixture. Cook on medium heat for 5-7 minutes until the beef starts to cook and is well combined.
8
Pour in the puréed tomatoes. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 15-20 minutes, stirring occasionally.
9
Garnish with fresh cilantro and serve the Beef Kheema.
10
Optional Potatoes: Cut 2 potatoes into large pieces and salt lightly. In a separate pan, heat 1 Tbsp oil and sauté the potatoes until they develop a light brown crust. Add these potatoes to the kheema mixture 2-3 minutes before adding the puréed tomatoes.
11
Optional Peas: If using frozen peas, blanch 1 cup in hot water. Add the blanched peas to the kheema mixture 2-3 minutes before adding the puréed tomatoes.
Notes
Adjust the amount of chillies (Serrano or Indian) based on your desired level of heat. Salt to taste. Optional additions: 2 large potatoes (cut into big pieces, sautéed separately) and 1 cup peas (blanched if frozen) can be added to the kheema mixture before the tomatoes.