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Ground Beef Keema with Potatoes and Peas
Andre Lewis

Ground Beef Keema with Potatoes and Peas

Keema turns two pounds of ground beef into a warmly spiced dinner with potatoes and peas built in. Toast the spices in the browned meat before the crock does the tenderizing. Frozen peas wait until the finish so they stay green against the red-brown sauce.
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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.