Indian Kheema


(2 votes) 5 2

It's a typical Indian dish, but not really spicy and it uses ingredients that are readily available. Of course, you can alter the amount of cayenne pepper to suit your taste. You can increase the amount of beef and chick peas to get more servings.

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  • 1 lb. lean ground beef or lamb
  • 1 large onion, chopped
  • 6 garlic cloves, minced
  • 2 Tbs. grated or finely minced fresh ginger
  • Salt to taste
  • 1 tsp. curry powder
  • 1 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. turmeric
  • 1/2 tsp. cayenne pepper
  • 1 10 oz. pkg. frozen peas, thawed
  • 2 large potatoes, peeled and cubed
  • 1 8 oz. can tomato sauce
  • 1/2 C. water
  • 1 C. chickpeas (ceci, garbanzos), canned, rinsed
  • Steamed rice, pita bread, sliced tomatoes, sliced cucumbers and yogurt for serving

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Brown beef over high heat in a large skillet; drain all but 2 Tbs. of fat. Add chopped onions, garlic, ginger and salt to beef. Sauté 2 minutes. Stir in spices and mix well. Cook 1 minute over medium high heat. Add peas, potatoes and mix again. Bring to a boil, cover pan and cook over medium heat 10 minutes. Stir in sauce, water and chickpeas.

Cover again and cook another 10 minutes or until the potatoes and chickpeas are heated through. Serve hot over steamed rice and/or pita bread accompanied by sliced tomatoes and cucumbers and a dish of yogurt.

Yield: 4 servings

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