Kheema With Potatoes and Peas |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Taken from Margeret Fulton's book of Indian Cooking. Cooking time is estimated. Ingredients:
4 tablespoons oil |
2 onions, finely chopped |
2 teaspoons ground coriander |
1/2 teaspoon ground cumin |
1/2 teaspoon ground turmeric |
2 1/2 cm piece ginger, finely chopped |
1 teaspoon garam masala |
500 g minced beef |
250 g potatoes, quartered |
salt |
500 g peas |
Directions:
1. Heat the oil in a lidded fying pan, add the onions and cook until sof.
2. Add the spices and fry for 5 minutes over low heat; add 1 tablespoon water if the mixture starts to burn.
3. Stir in the meaned beef and cook over high heat until very well browned.
4. Lower the heat and add the potatos and salt to taste. Cover and cook gently for 5 minutes, then add the peas.
5. Continue cooking until the potatoes and peas are tender.
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