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Lunch recipe · from the recipe book

Beef Keema with Red Lentils and Potatoes

A thick, warmly spiced ground beef and red lentil curry with tender potato chunks, ginger heat and a bright finish of cilantro and lemon.

Beef Keema with Red Lentils and Potatoes

Ingredients

  • 1 lb450 gGround beef, 90% lean
  • ⅔ cup120 gRed lentils, dryrinsed
  • 2 medium400 gRusset potatoespeeled and cut into 3/4-inch cubes
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 2 tbsp32 gTomato paste
  • 14 oz400 gDiced tomatoes, canned
  • 2½ cups600 gWater
  • 1 tbsp15 gCanola oil
  • 1½ tbsp8 gCurry powder
  • 2 tsp4 gGround cumin
  • ¾ tsp2 gGround turmeric
  • ½ tsp1 gGround cinnamon
  • ¾ tsp5 gSalt
  • 1 cup130 gGreen peas, frozen
  • 1½ tbsp20 gLemon juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare first: chop the onion, mince the garlic and jalapeño, grate the ginger, cube the potato, rinse the red lentils and chop the cilantro.
  2. Heat the canola oil in a Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until browned and cooked through to 160°F (71°C), about 7 minutes.
  3. Add the onion and cook until soft, about 5 minutes. Stir in the garlic, ginger and jalapeño and cook 1 minute.
  4. Stir in the curry powder, cumin, turmeric and cinnamon and cook 30 seconds until fragrant, then stir in the tomato paste and cook 1 minute.
  5. Add the canned tomatoes with their juice, the water, the red lentils, the potato and the salt. Bring to a boil, then cover and simmer on low, stirring now and then, for 25 minutes, until the lentils break down and the potato is tender.
  6. Stir in the frozen peas and simmer uncovered 5 minutes, until the curry is thick and the peas are hot.
  7. Turn off the heat and stir in the lemon juice. Serve sprinkled with the cilantro.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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