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Dinner recipe · from the recipe book

Dry-Spiced Beef Keema with Spinach and Peas

Ground beef browned hard with cumin, coriander, ginger and garlic, then cooked down until dry and clinging, with wilted spinach, sweet peas and a squeeze of lime, served over fluffy basmati-style rice.

Dry-Spiced Beef Keema with Spinach and Peas

Ingredients

  • 1⅓ cups240 gLong-grain white rice, dryrinsed
  • 2¼ cups540 gWater
  • 1½ tbsp20 gCanola oil
  • 2 tsp4 gGround cumin
  • 2 medium220 gYellow onionfinely chopped
  • 2½ tbsp grated15 gFresh gingergrated
  • 5 cloves15 gGarlicminced
  • 1 whole14 gJalapeñoseeded and minced
  • 1¼ lb560 gGround beef, 90% lean
  • 2¼ tsp4 gGround coriander
  • ¾ tsp2 gGround turmeric
  • 1⅛ tsp3 gChili powder
  • 2 tbsp30 gTomato paste
  • ¾ tsp5 gSalt
  • 1 cup130 gGreen peas, frozen
  • 6⅔ cups loosely packed200 gBaby spinachroughly chopped
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare all vegetables first: chop the onion, grate the ginger, mince the garlic and jalapeño, and chop the spinach and cilantro.
  2. In a saucepan, bring the rice and 360 g (two-thirds) of the water to a boil, cover, and simmer on low for 15 minutes; rest off the heat, covered, while you make the keema.
  3. Heat the canola oil in a large skillet over medium-high heat, add the cumin and sizzle for 20 seconds.
  4. Add the onion and cook, stirring, until deep golden, 8 to 10 minutes.
  5. Stir in the ginger, garlic and jalapeño and cook for 1 minute until fragrant.
  6. Add the ground beef, break it up, and brown well until no pink remains and it reaches 160°F (71°C), about 7 minutes.
  7. Stir in the coriander, turmeric, chili powder, tomato paste and salt and fry for 1 minute.
  8. Add the remaining 180 g (one-third) of the water and the peas, and cook, stirring often, until the liquid evaporates and the mixture looks dry and coats the meat, about 6 minutes.
  9. Fold in the spinach a handful at a time until wilted and any moisture cooks off, 2 to 3 minutes.
  10. Turn off the heat, stir in the lime juice, scatter with the cilantro, and serve over the fluffed rice.

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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