Our house doesn’t have a pantry (surprising since that was a thing 12 years ago when it was built!), so over the years I have had to come up with some sort of storage for my ever-growing spice collection. The solution was essentially a 8 foot spice rack that hangs inside my entry closet. While it offers practical storage for my overflowing spice cupboard, it has also become a favorite spot in the house for my daughter. If you ask her, she will tell you that she loves going in “mom’s spice closet” and taking a deep breath. It smells so good!
With as many spices as I have, it should come as no surprise that there is a lot of Indian food served in our house. At least once a week we enjoy some sort of flavorful dish inspired by the subcontinent. Curries are our go to, however, not every dinner is covered in a delicious sauce.
Years ago–before the kiddo–my husband were on an Indian cooking mission. When we started, we really didn’t know how to make many dishes, so we set out to learn what we could by reading cookbooks. We even did an Indian cooking class with a friend of a friend.
During this period of exploration, we came across a recipe for murgh ka keema. It was a simple, sauce free dish that paired ground poultry with peas. We enjoyed it so much, that it has been a regular on the menu rotation for longer than we’d care to mention.
Over the years, how we make the dish has evolved to the point that we now just refer to it as “meat with peas.” When I make it, I prefer to use a very un-Indian protein–beef. Ground poultry is good, but since it is very lean, it dries out too easily. I found that by using a 50/50 mixture of ground turkey and ground beef, you got a more flavorful dish that also stayed moist through cooking. It may be untraditional, but the taste is delicious.
I always make the dish with peas–after all, it is “meat and peas”–but you could easily swap out the veggies for what you have on hand. Lima beans, carrots, and corn would all work great as an addition or a substitution.
The dish is so versatile that you can serve it with spiced potatoes, rice or naan. It can be a side dish or an entree. I’ve even used it in sandwiches–like an Indian Sloppy Joe. Delish!
Indian Spiced Meat with Peas
Course: DinnerCuisine: IndianDifficulty: Easy4
servings10
minutes25
minutesIndian Spiced Meat with Peas is a versatile and easy dish. Whether you are looking for a quick weeknight meal or a dish for weekend entertaining, this one is sure to be a favorite. Indian cuisine typically excludes beef, but I feel a 50/50 mixture of beef and turkey makes for a more flavorful dish. I like it served with rice or spiced potatoes. However, it is also really good as a sandwich filling!
Ingredients
1 tbs olive oil
1-inch stick cinnamon
2 bay leaves
1 small onion, diced
3 garlic cloves, minced
2 tsp ginger paste
1/2 pound ground chicken or turkey
1/2 pound ground beef
1/4 tsp ground cardamom
1/4 tsp turmeric
1 tsp garam masala
1/2 tsp salt
1/4 tsp black pepper
1/2 lemon, juiced
1 cup sweet peas, fresh or frozen
Directions
- Heat oil in a skillet over medium heat. When shimmering, add the cinnamon and bay leaves. Cook until fragrant, about 30 seconds.
- Add onion to skillet and cook until softened, about 5-7 minutes. Add in garlic and ginger paste and cook about 30 seconds.
- Add in meats, breaking up the lumps as the meat cooks. Cook over medium heat until browned, about 7-10 minutes.
- Stir in turmeric, garam masala, salt, pepper and lemon juice.
- Add peas to the pan. Reduce heat to low, cover and continue to cook until peas are warmed through, about 5 minutes.
- Remove bay leaves and cinnamon stick. Serve with lemon wedges and tamarind chutney if desired. Dish is great paired with rice, naan or Indian potatoes.
