Beef Keema over Basmati Rice
with Spice-Roasted Veggies
Cooking time
25 minutes
Servings
4
Calories
650 /serving
Keema feel the noise! Sounds of a happy suppertime will fill the room when you lay down helpings of Indian-inspired comfort food. Softly spiced ground beef is rich with notes of mango powder, cumin, mint and star anise, thanks to our Let’s Chaat blend, anchored with tangy tomato paste. Roll a few peas into the picture and ladle it out over basmati rice. Yellow zucchini and Nantes carrots, roasted to sweetness, take up the side.
We will send you:
- 510g Ground beef
- 300g Nantes carrots
- 2 Yellow zucchini
- 150g Green peas
- 320g Basmati rice
- 30ml Tomato paste
- 12g Beef demi-glace
- 16g Let’s Chaat spices (mango powder, cumin, black salt, ajowan, black peppercorn, fennel, ginger, spearmint flakes, coriander, cinnamon, star anise)
You will need:
2 Sheet pans
Parchment paper
Oil
Salt & pepper (S&P)
Medium pot
Large pan
Total Fat
22 g
Saturated Fat
8 g
Sodium
610 mg
Total Carb
83 g
Sugars
8 g
Protein
35 g
Fibre
9 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). Quarter the zucchini lengthwise; halve crosswise. On a lined sheet pan, toss the carrots with a drizzle of oil, ¼ of the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender. On a second lined sheet pan, toss the zucchini with a drizzle of oil and S&P. Roast, flipping halfway, 10 to 12 min., until tender.
Cook the rice
Meanwhile, in a medium pot, combine the rice, 3 cups water, ¼ of the remaining spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Start the keema
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the beef; season with S&P. Cook, breaking up the meat, 3 to 4 min., until partially cooked.
Finish the keema
To the pan of beef, add the tomato paste. Cook, stirring frequently, 2 to 3 min., until dark red. Add the peas, demi-glace, remaining spices and ½ cup water. Cook, scraping up any browned bits, 2 to 3 min., until thickened and the beef* is cooked through; season with S&P.
Plate your dish
Divide the rice between your plates. Top with the vegetables and keema. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
