Goan Keema with Peas
An overhead photograph of a blue Le Creuset dutch oven filled with spaghetti, ground beef and chopped scallions. The pot sits on a blue cloth and there's a jar of Cardoz Legacy Goan Masala nearby. Photo by Seung Park for Cardoz Legacy.
From Barkha:
Goan Keema is a popular dish in Indian that families make regularly. Ground beef cooks down with ginger, onion, garlic, and green chilies. Then we fold in a hefty amount of our FC Goan Masala and some frozen peas!
It tastes extra delicious when served with sliced red onions dressed with a little bit of apple cider vinegar. We often scoop it over plain rice or pulao. But especially when our boys were growing up, we loved folding it into cooked spaghetti or elbow macaroni, too. It’s the kind of satisfying, easy Indian dish you’ll
Prep time: About 10 minutes
Cooking time: 30-45 minutes
INGREDIENTS:
3 Tbsp cooking oil
2 cups finely chopped onions
2 tsp finely chopped garlic or garlic paste
1-2 tsp finely-chopped ginger or ginger paste (depending on how much you like ginger!)
1 finely chopped green serrano chili
½ tsp turmeric powder
2 tsp FC Goan Masala
1 lb ground beef, 80%/20% (You can also use ground turkey or chicken—just make sure to add more water below as needed so it doesn’t dry out.)
1 tsp salt or more to taste
2 Tbsp apple cider vinegar, plus more to taste
½ cup frozen peas
¼ cup chopped cilantro
DIRECTIONS:
Set a heavy-bottomed medium pot on medium heat. Add the cooking oil and heat until it shimmers. Then add the chopped onions and saute, stirring often, until golden brown—about 10-12 minutes.
Lower the heat to low. Then add the ginger, garlic, and green chili. Saute, stirring continually, for 2-3 minutes. Then add the turmeric powder and Goan Masala and saute for another 2-3 minutes.
Stir in the ground beef and use a spoon to break it up a bit. Cook for about 10 minutes, stirring often, until browned. Add the salt, vinegar, and about ¼ cup water. (Use more if your meat is drying out or you’re using ground chicken or turkey.) Cover and simmer until the meat is almost cooked through—about 8-10 minutes.
Uncover and add the frozen peas plus more water if needed. (It should be moist but not soupy.) Cover again and simmer until the meat and peas are fully cooked—about 5-7 minutes.
Taste, and add salt or vinegar as desired. Then stir in the chopped cilantro and serve!
An overhead photograph of a yellow bowl on a stone counter. The bowl is filled with Goan Keema—ground beef—and peas, and topped with sliced red onions. Bowls of sliced red onions and cilantro, and a jar of our Cardoz Legacy Goan Masala, are nearby. Photo by Jenny Boada.
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