Beef & Pea Keema

📝 Ingredients

• 500 g lean minced beef (5% fat)
• 280 g basmati rice
• 300 g frozen peas
• 1 tin of chopped tomatoes (400 g)
• 2 brown onions (about 150 g each)
• 3 garlic cloves + 20 g fresh ginger
• 1 tbsp rapeseed oil
• 2 tsp garam masala + 1 tsp cumin seeds + ½ tsp turmeric
• 200 g Greek yoghurt
• 15 g fresh coriander
• Salt, black pepper

🍴 Utensils

• Large sauté pan
• Large saucepan
• Colander
• Fine grater
• Chopping board and knife
• 4 airtight containers

📖 Steps

1. Rinse the basmati rice 3 times in cold water, then cook it for 10 to 11 min in a large pan of salted boiling water (or according to the packet). Drain and spread it out on a large dish so it cools quickly and the grains stay nicely separate.
2. Meanwhile, peel and finely chop the onions. Peel the garlic and ginger (the edge of a spoon is enough to scrape off the ginger skin), then finely grate them together: they should almost form a paste.
3. Heat the oil in the sauté pan over a medium heat. Let the cumin seeds sizzle for 30 seconds until fragrant, then add the onions with a pinch of salt. Cook for 8 to 10 min, stirring, until soft and golden.
4. Add the garlic and ginger and cook for 1 min, stirring constantly so they don't burn. Turn up to a high heat, add the beef and break it up with the spatula for 5 to 6 min, until there are no pink bits left and the juices have evaporated.
5. Sprinkle over the garam masala and turmeric, stir for 1 min to toast the spices, then pour in the chopped tomatoes. Season with salt and pepper and simmer for 15 min over a low heat, uncovered, stirring occasionally: the sauce should thicken noticeably.
6. Add the peas straight from frozen, stir and cook for 5 more min, just until hot and bright green. Taste and adjust the salt. Chop the coriander and sprinkle half over the keema.
7. Leave to cool for 15 min, then divide the rice and keema side by side between the 4 containers. Close and put in the fridge within the hour: they keep for 4 days. Store the rest of the coriander in a small container with a damp piece of kitchen paper.
8. When ready to eat, reheat a container in the microwave for 2 to 3 min with the lid ajar, stirring halfway. Add 50 g well-chilled Greek yoghurt and a little coriander just before eating.