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Ground Beef Keema with Potatoes and Peas on a plate
Andrew Fowler

Ground Beef Keema with Potatoes and Peas

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Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 90-percent lean ground beef
  • 1 1/2 cups diced yellow onion
  • 4 cloves garlic minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp curry powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 15 oz canned crushed tomatoes
  • 1 1/2 lbs Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 cup low-sodium beef broth
  • 1 1/2 tsp kosher salt
  • 2 cups frozen peas
  • 2 tbsp fresh lemon juice

Method
 

  1. Brown the beef and onion for 9 minutes until the beef reaches 160°F and drain the fat.
  2. Stir in the garlic, ginger, curry powder, cumin and coriander for 1 minute.
  3. Transfer to a 6-quart crockpot and add the tomatoes, potatoes, broth and salt.
  4. Cover and cook on low for 5 to 6 hours until the potato cubes are tender.
  5. Stir in the peas and lemon juice and cook on high for 15 minutes until the peas are bright and hot.