The Indian ground meat dish everyone should know how to make.

By Ethan Chlebowski · 45 min

Ingredients

Instructions

1. Crush the mustard seeds, cumin and peppercorns in a mortar or spice grinder if they are whole.
2. Keep the cinnamon stick, cloves and bay leaf whole so you can remove them at the end.
3. Grate or finely dice the tomatoes and set aside.
4. Mix the ground beef with about half its weight in water (200 g) until smooth, moist and free of clumps.
5. Heat a drizzle of oil in a pan over medium heat, enough to cover the base.
6. When hot, add the cinnamon stick, cloves, bay leaf, ground peppercorns, mustard seeds and cumin. Fry for 10 to 20 seconds until fragrant, without burning.
7. Add the onion, garlic, ginger and green chilies and sauté for a minute or two until soft and fragrant. Do not add the tomatoes yet.
8. Stir in the chili powder, turmeric and garam masala with another pinch of salt and cook for 30 seconds.
9. Add the grated tomatoes and cook down for 5 minutes. If it looks dry or threatens to burn, add a splash of water.
10. Turn the heat to high, add the beef with a pinch of salt and break it up while simmering for 8 to 10 minutes, until cooked through and thickened.
11. Lower the heat, stir in the peas until just cooked through, then turn off the heat.
12. Add the lemon juice and a final pinch of garam masala. Taste and adjust with salt, lemon or spices.
13. Serve with rice or roti and garnish with cilantro.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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