Consider this Indian name just a foil to pretend that you're very gourmet. Really this is an Indian version of Sloppy Joes but I love the idea of introducing my kids to spices beyond parsley. Serve with basmati rice, naan or pitas for an exotic but familiar dinner.
3 tablespoons canola oil
1 medium onion, finely diced
4 cloves garlic, minced
1 (1-inch thumb) fresh ginger, peeled and minced
2 teaspoons ground coriander
1 teaspoon paprika
1/2 teaspoon store-bought garam masala
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, optional
1 pound ground beef (probably could use ground lamb or ground turkey as well)
2 can diced tomatoes
Kosher salt and freshly ground black pepper
1/2 cup frozen peas, thawed
2 teaspoons malt vinegar or apple cider vinegar
Juice of 1/2 lime
1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish
4 naan or pitas, warmed or serve over rice
In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, garam masala, cumin and cayenne, if using and cook for 1 minute.
Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
Stir in the vinegar, lime juice and chopped cilantro. Serve with naan, rice or pita bread.
Recipe adapted from Aarti Sequeira on the Food Network
3 tablespoons canola oil
1 medium onion, finely diced
4 cloves garlic, minced
1 (1-inch thumb) fresh ginger, peeled and minced
2 teaspoons ground coriander
1 teaspoon paprika
1/2 teaspoon store-bought garam masala
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, optional
1 pound ground beef (probably could use ground lamb or ground turkey as well)
2 can diced tomatoes
Kosher salt and freshly ground black pepper
1/2 cup frozen peas, thawed
2 teaspoons malt vinegar or apple cider vinegar
Juice of 1/2 lime
1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish
4 naan or pitas, warmed or serve over rice
In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, garam masala, cumin and cayenne, if using and cook for 1 minute.
Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
Stir in the vinegar, lime juice and chopped cilantro. Serve with naan, rice or pita bread.
Recipe adapted from Aarti Sequeira on the Food Network
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