Adapted from Good Food.
As much as returning from our East Coast vacation meant we no longer had the opportunity to eat fresh seafood every day, we were happy to come home and start cooking again. We love being able to try new flavours, make new dishes, and experience food from around the world. Indian, in particular, is a cuisine that we don't tend to eat a lot of but both thoroughly enjoy. This keema recipe was a welcomed addition to our Indian collection, especially because it was flavourful but not spicy. It left a little bit of lingering warmth, but was not overwhelming or hot like curry I often find curries to be. If you also love Indian cuisine but are looking to serve something that is a little milder, this would be worth trying! We will definitely be bringing it to our next neighbourhood potluck!
10 oz Ground Beef
1 Large Yellow Onion
1 Bunch Parsley
2/3 cup Milk
2 Garlic Cloves
1 lb Potatoes
1/2 cup Plain Yogurt
8-10g Tandoori Spice
- PREP IT. Peel and dice the onion into small pieces and mince the garlic. Peel and dice the potatoes and coarsely chop the parsley. Zest and juice the lemon.
- COOK THE BEEF. Drizzle a small amount of olive oil in a large pot on medium-high heat. Add the onion and cook for about 3 minutes, stirring frequently. Add the ginger and garlic to the pot, continuing to stir regularly until fragrant. Add the beef to the pot, along with salt and pepper for taste. Continue stirring for 5 minutes or until the beef is fully cooked.
- ADD THE REST. Once the beef is done, add three-quarters of the spice and stir frequently for about 1 minute. All of the beef, onion, garlic and ginger should be evenly coated with the spice.
Next, add the potatoes, milk, and yogurt. Bring to a boil. Once boiling, cover the pot and reduce heat to simmer for 20-30 minutes or until most of the liquid is absorbed. Uncover and let simmer for another 5 minutes.
After the pot has simmered, add the peas, along with salt and pepper. Simmer for another 5 minutes, stirring frequently. Once the potatoes are soft enough to pierce with a fork, stir in the lemon juice and half the parsley.
- TOAST the NAAN. Drizzle olive oil in a large pan on medium-high heat. Add a piece of naan bread, cooking each side for about 30 seconds to a minute. Once both sides are warm and charred, drizzle with olive oil and top with lemon zest and the remaining spice blend.
- SERVE. Plate the keema in a bowl or plate with cut up naan bread on the side. Gently sprinkle the remaining parsley as garnish. Enjoy!
Love this recipe? Share it!