Spicy ground beef with peas and chiles (Kheema mutter) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 182) by Raghavan Iyer

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Accompaniments: Rice-lentil porridge with ghee and cumin (Moong dal kichidi); Griddle-cooked whole-wheat flatbread (Roti)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TheresaH on May 08, 2026

    I love this recipe.

  • Ishie1013 on April 29, 2025

    Used lamb, and in the future would go with the tips of less water and more peas as it did wind up a bit soupy, but the flavor was great! Wimped out and only used two serrano peppers, but it was well balanced enough that I think next time, I can easily up it to three.

  • Delys77 on July 11, 2024

    Went with a touch less water and simmered uncovered at the end. I would increase the peas as well next time. We used lamb and added some tomato and the réduit was quite nice. Simple but quite good.

  • Jehensle on December 15, 2018

    Made this using 4 fresno chilis and the other spices as directed. I though it was very tasty, and a quick, easy, way to use up ground beef. I agree with other reviewers that this was very watery. I wanted the sauce to be more gravy like. Next time, I want to try adding 1 Tb flour to the cooked meat and spices, brown, then add the 1 cup of water and simmer until thickened slightly. Also, cut way back on the salt. Start with 1 tsp salt, and add more later if needed.

  • JoanN on May 12, 2014

    Used four small bird chiles and it was plenty spicy. Lots of cumin flavor, also. I doubled the peas because I had a lot on hand and would do so again. But next time I'd use half the amount of water. Thought the finished dish a little soupy, but nonetheless terrific.

  • JKDLady on October 16, 2012

    9/19/12 We found this to just be okay, a little boring even. The next day, I mixed it with the leftover Cayenne-Spiked Cauliflower p. 479, it was really good.

  • biondanonima on October 11, 2012

    Delicious but add more chiles (dried, or chopped fresh at the end) if you really want it spicy.

  • PennyG on May 10, 2011

    This recipe was most like the Soy Masala Curry Tilak brought me (made by his wife, Madhavi). I followed Raghavan's recipe, replacing the beef with Soy Granules and I added Green Cardamom Pods and Curry Leaves after the Soy Granules had browned. This was delicious and will be a regular on my lunch menu!

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