Beef Kheema with Fried Onions (Indian Spiced Ground Beef)
From ‘An Invitation to Indian Cooking’ by Madhur Jaffrey
Servings
6servings
Servings
6servings
Ingredients
Beef Kheema
Cucumber Raita
Instructions
Beef Kheema
  1. Halve the onion rings and separate. Heat oil in a 10-12 inch skilled over medium heat. When hot, add the halved onion rings and fry 5-10 minutes until they are dark brown but not burned. Remove with a slotted spoon, spread on paper towels, and set aside.
  2. Place the bay leaves, cinnamon and cloves into the pan with the hot oil. When bay leaves darken and cinnamon starts to uncurl, add finely chopped onions, garlic, and ginger. Fry, stirring, for 10-12 minutes, until onions darken to medium brown. Lower heat and add coriander, cumin, and turmeric. Fry for about 2 minutes, stirring constantly. Add yogurt and cook for another minute. Then add tomato paste and water and stir for another 2-3 minutes.
  3. Add the meat and raise the heat to medium. Cook, breaking up the meat with the back of a slotted spoon for about 7-8 minutes. Then add mace, nutmeg, salt, cayenne, and 1/2 cup water. Stir to combine and bring to a boil. Once it reaches a boil, turn it down to low and cover. Let it simmer for 50 minutes, stirring about every 10 minutes.
  4. Add peas and cook another 5-10 minutes. Then add fried onions and stir to combine. Remove cinnamon and bay leaves and serve with rice, naan, and raita.
Cucumber Raita
  1. Combine all ingredients in a bowl. Cover and refrigerate until ready to serve.