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Pakistani

Beef keema with peas

Quick mince curry that loves a warm roti.

  • 35minutes
  • 6servings
  • 771kcal each
  • 38gprotein
  • Family
  • High protein
Beef keema with peas

Ingredients

Cooking for − 6 + servings

The amounts here and inside every step follow this number.

  • Beef mince 900 g
  • Peas 300 g
  • Onions 3
  • Tomatoes 4½ medium
  • Ginger garlic paste 1½ tbsp
  • Garam masala 1½ tsp
  • Red chili powder 1½ tsp
  • Cooking oil 4½ tbsp
  • Whole wheat flour 375 g

From the cupboard

  • Salt, about 1½ teaspoons
  • Water for the dough and a splash for the keema

What you will need

Deep frying pan or karahi with lid, Wooden spoon, Tawa and rolling pin (for roti), Bowl for dough

Method

  1. 1

    Knead the roti dough 8 min

    Mix the atta with water, little by little, and knead 5 minutes into a soft dough. Cover and rest while you cook.

    In this step

    • Whole wheat flour375 g

    Ready when: Smooth, soft dough.

  2. 2

    Brown the onions 7 min

    Chop the onions finely and fry them in the oil on medium heat.

    In this step

    • Onions3
    • Cooking oil4½ tbsp

    Ready when: Onions are light golden.

  3. 3

    Cook the mince 8 min

    Turn up the heat, add the mince and break up lumps with the spoon. Keep stirring.

    In this step

    • Beef mince900 g

    Ready when: No pink meat is left and the water from the mince has dried.

  4. 4

    Add masala and tomatoes 8 min

    Add ginger garlic paste and stir 1 minute. Add chopped tomatoes, chili powder and salt. Cover and cook, stirring every few minutes.

    In this step

    • Tomatoes4½ medium
    • Ginger garlic paste1½ tbsp
    • Red chili powder1½ tsp

    Ready when: Tomatoes have melted into the mince.

  5. 5

    Add peas 8 min

    Add the peas and 4½–6 tablespoons of water. Cover and simmer until the peas are tender. Sprinkle garam masala.

    In this step

    • Peas300 g
    • Garam masala1½ tsp

    Ready when: Peas are soft and the masala clings to the mince with oil on the sides.

  6. 6

    Make rotis and serve 10 min

    Roll small dough balls into thin rounds and cook each on a hot tawa, 30–40 seconds per side, pressing with a cloth so it puffs. Serve with the keema.

    Ready when: Rotis have brown spots and puff up.

Cook Beef keema with peas from what you already have.

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