Uncooked red onion(s)
1 medium, thinly sliced
1 Tbsp, fresh, peeled and minced
Dried ground coriander
1 average, about (4-inch)
Uncooked lean ground beef
1 pound(s), (10% or less fat)
¾ pound(s), all-purpose, peeled and cut into 1⁄2-inch cubes
Canned diced tomatoes
Frozen green peas
Plain fat free yogurt
⅓ cup(s), fresh, chopped
1 large, (about 4-ounce) nan (Indian flatbread), or lavash bread, cut into eighths
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 6 minutes. Stir in the ginger, 1⁄2 teaspoon of the salt, the cumin, coriander, cardamom, cayenne, and cinnamon stick. Reduce the heat to low and cook, stirring constantly, until the spices are very fragrant, about 4 minutes.
- Add the beef to the skillet. Cook over medium heat, breaking up the meat with a spoon, until it browns, about 6 minutes. Add the potatoes, tomatoes, water, and the remaining 1⁄2 teaspoon salt; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 30 minutes.
- Add the peas and yogurt to the skillet, stirring until the yogurt is blended. Cook, uncovered, over medium-high heat until the mixture thickens slightly, about 7 minutes. Remove the cinnamon stick.
- Spoon the keema matar into a large bowl, then sprinkle with the cilantro. Serve with the nan. Yields 1 1⁄4 cups keema matar with 2 pieces nan per serving.