Indian spiced beef and peas (Keema matar) from Christopher Kimball's Milk Street Magazine, Sep/Oct 2020 (page 4)

Where’s the full recipe - why can I only see the ingredients?

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

  • Rinshin on November 01, 2020

    We really liked this. Very simple to make for weeknight meal. Used 2 T garam masala instead of 3 (spouse spicy heat adverse) and added 1 tsp of high quality curry powder with saffron. Also added cubed Japanese sweet potato and apple along with a smidgeon of sugar. I cooked this on simmer for at least an hour with cover on. Served with rice. Photo added.

  • apattin on September 17, 2020

    It's tasty, but not a real keema, as I've assumed keema requires using whole spices. I used 2 TB of garam masala: one went in the mix and the other at the end after it's all cooked. Also used chopped fresh tomatoes. But it's certainly easy for a weekday meal.

  • anya_sf on August 30, 2020

    i used ground turkey and added 1/2 large eggplant, cubed, with the onion, which went well with everything. The dish needed a few extra minutes of simmering uncovered to cook through. Additional sprinklings of garam masala and salt at the end helped perk up the flavor. Yogurt added a welcome tang - some lemon or lime juice wouldn't be bad here. Family really enjoyed this over basmati rice.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.