Indian beef with peas

Serves 2-3 people, freezes well

This is a very flavoursome recipe with simple ingredients (if you have a reasonably well stocked spice cupboard). You could omit the root ginger although it does add a lovely fragrant, fresh flavour to the dish. (If you buy a big piece of ginger, you can use it to make ginger tea and it is also delicious cut into matchstick slices and sprinkled onto salads). Root ginger can be easily peeled with the sharp, inside edge of a teaspoon. It works better than using a knife and there is less wastage.

If you don’t have garam masala (available from Waitrose), you could add 1 tsp curry powder instead. Try and use stock if you can although water will do if necessary. This recipe can be served with rice or piled onto chapatis and eaten in your hands, street food style. See gluten-free chapati recipe here.

  • olive oil
  • 500g minced beef
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 2cm fresh root ginger, peeled and very finely chopped
  • 1 green chilli, deseeded and finely chopped
  • 1 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 250ml beef or chicken stock (or water)
  • 1 tbsp tomato purée
  • 200g frozen peas
  • a small handful of chopped fresh coriander, juice of a lime
  • 1 tsp garam masala
  1. Heat a splash of oil in a sauté pan or similar.  
  2. When the pan is hot, add half the mince and cook over a high heat to a rich brown colour. (Don’t stir too much as this will cool the pan down and the mince will end up bubbling away in liquid rather than frying.) Remove and set aside. Cook the remaining mince the same way then return the first batch to the pan.
  3. Add the onion to the pan, reduce the heat and cook for a few minutes until the onion has softened. 
  4. Add the garlic, ginger, chilli, ground coriander and cumin and cook for another couple of minutes.  Add around two-thirds of the stock (or water), the tomato purée and salt & pepper and bring to the boil.  Reduce the heat and cook gently, covered, for 30 minutes.
  5. Add the peas and the rest of the stock or water and cook for 10 minutes more, uncovered.  The mixture should be fairly thick by now. If not, turn up the heat to reduce. Stir in the chopped coriander, lime juice, the garam masala and more seasoning if needed.