2 pounds Ground Beef (Keema) 3 medium Onions (finely chopped) 5 cloves of Garlic (Lehsan) (peeled & minced) 1" piece of Ginger (Adrak) (peeled & minced) 2" piece of Cinnamon Stick (Dal Cheeni) 6 Cloves (Loung) ¼ tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste) Salt (to taste) 1 tsp. Turmeric Powder (Pisi Haldi) 1 tbsp. Cumin Powder (Pisa Zeera) 1 tbsp. Coriander Powder (Pisa Dhania) 2 tbsp. Plain Yogurt 3 tbsp. Tomato Paste ½ cup Clarified Butter (Ghee) or Cooking Oil In a pot heat the clarified butter or oil. When it gets hot add in the onions and saute well to golden brown. Add in all spices and stir well. Add tomato paste and yogurt, stir and saute on medium heat for about 10 minutes (you may add a little water in between to prevent spices from burning.) Add in the ground beef; mix well. Saute beef for 2 minutes. Add 1 cup of water, mix and bring to a boil. One it boils lower the heat and simmer on low heat for about 45 minutes or until beef is cooked. When ground beef is well done add in the peas; mix and simmer to heat throughly.

Serving Suggestions: Serve hot with Plain Rice, Nan or Chapati Roti . Yield: 8 Servings Degree of Difficulty: Medium Recipe Category: Main Course Mutton/Beef/Lamb and Ground Beef Recipe Ethnic Group: Pakistani

Recipe Requested by, Sonia Khan (U.S.A.)

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