Keema

My husband told me to write his statement in this particular blog: "This is one of the best dishes Joy has ever made."

Does that get your attention? I make a lot of Thai dishes, but I dabble in Indian fare from time to time.

Keema is a combination of Indian-spiced ground veal and beef with peas. For this blog, I used only ground beef, and I certainly did not miss the veal.

INGREDIENTS:

2 tablespoons vegetable oil
1 onion, minced
1 lb. ground lean beef
Salt and freshly ground pepper, to taste
2 large cloves garlic, minced
2 firm, ripe tomatoes, diced
1 tablespoon minced gingerroot, or 1 teaspoon ground ginger
1 teaspoon Garam Masala (order at www.penzies.com if you don't have an Indian grocer)
1 teaspoon minced fresh hot green chilies, or to taste
3 cups frozen peas
1 lemon, juiced, or to taste
2 to 3 tablespoons minced fresh cilantro, or to taste
Indian flatbreads (rotis), Naan or tortillas, as an accompaniment

PREPARATION:

In a nonstick skillet set over moderately high heat, warm the oil until hot. Add the onion and cook, stirring occasionally, 5 minutes.

Add the beef, and salt and pepper to taste, and cook, stirring, until no longer pink. Add the garlic, tomatoes, gingerroot, Garam Masala, and chilies, and cook, stirring, for 5 minutes.

Add the peas and continue to cook over moderate heat, stirring occasionally, for 10 minutes more, or until flavors blend. Stir in the lemon juice and cilantro and correct seasoning, adding more salt if necessary. Either transfer to a bowl and serve with warm rotis or tortillas or spoon Keema down center of bread and roll up like a burrito. Of course, I like mine with rice. I made Basmati rice and sprinkled it with a tangy-lemony spice called Sumac. Wow! Delicious!