Savory Lentil and Beef Keema with Fragrant Peas
15min
35min
4
385
Chef's Note
This recipe utilizes 'Strategic Bulking' by using lentils to double the volume of the ground beef. The lentils absorb the beef's fat and the tomato paste's umami, making 1/2 pound of meat feel like a pound and a half of hearty protein.
Tags
Ingredients
1/2 lb Ground beef (80/20 or 85/15)
1 cup Dried brown or green lentils
1 large Yellow onion, finely diced
4 cloves Garlic, minced
1 tablespoon Fresh ginger, grated
2 tablespoons Tomato paste
3 cups Beef or vegetable broth
1 tablespoon Garam masala
1/2 teaspoon Ground turmeric
1 cup Frozen peas
2 tablespoons Vegetable oil
to taste Salt and black pepper
Instructions
- 1
Rinse the lentils thoroughly in a fine-mesh sieve under cold water and set aside.
- 2
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the ground beef, breaking it into very small crumbles with a wooden spoon to maximize surface area.
- 3
Once the beef is browned, add the diced onion. Sauté for 5-6 minutes until the onion is translucent and starting to brown at the edges.
- 4
Stir in the garlic, ginger, garam masala, and turmeric. Cook for 1 minute until fragrant.
- 5
Add the tomato paste (our 'umami bomb') and stir constantly for 2 minutes, allowing the paste to darken slightly and caramelize.
- 6
Pour in the rinsed lentils and the broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed.
- 7
Stir in the frozen peas and cook for another 2-3 minutes until heated through. Season generously with salt and pepper.
- 8
Serve hot over steamed basmati rice or with toasted flatbread.
Nutrition Information (per serving)
385
26g
42g
13g
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