Serves 4
25 min
Indian Beef and Peas
Recipe GLPR14caca4cb14331
Aromatic ground beef cooked with warm spices including garam masala, mustard seeds, and cardamom, finished with bright peas and served over tender steamed cabbage leaves. This fragrant Indian-inspired dish is seasoned with fresh ginger, onions, and curry leaves for a flavorful, satisfying main course.
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Ingredients
2 tablespoons grapeseed oil
1 tablespoon minced fresh ginger
1 medium onion, finely chopped
1/4 cup dried curry leaves
1 tablespoon garam masala
1 teaspoon black mustard seeds
1/2 teaspoon cardamom seeds
1 pound ground beef
Salt to taste
1 cup frozen peas
6 to 8 savoy cabbage leaves
Sliced green chilies for garnish
Lemon wedges for garnish
Directions
Heat the grapeseed oil in a large skillet over medium-high heat. Once hot, add the minced ginger and chopped onion, cooking for about 3 minutes until the onion softens and begins to turn golden.
Stir in the dried curry leaves, garam masala, black mustard seeds, and cardamom seeds. Cook for 20 seconds to bloom the spices and release their aromas.
Add the ground beef and sprinkle with salt. Break the meat into small pieces with a spoon or spatula, stirring frequently. Continue cooking for about 8 minutes until the beef is cooked through with no pink remaining (internal temperature of 160°F).
Stir the frozen peas into the beef mixture and cook for 2 minutes until the peas turn bright green and are heated through.
Fill a steamer pot with water and set it over medium-high heat. Bring the water to a boil. Arrange the savoy cabbage leaves in the steamer basket and steam for 2 to 3 minutes until they become bright green and tender.
Arrange the steamed cabbage leaves on a serving platter. Top with the beef and pea mixture. Garnish with sliced green chilies and lemon wedges before serving.
