Keema matar is nicely spiced dry curry of peas and ground beef or lamb. It’s a great change to the usual saucy Indian curries. When you want to mix it up. Or when you are just going crazy cooking a bunch of curries and you want something that stands out.
Perfect roast beef with demi-glace sauce is a dinner party worthy dish. A serious dinner party dish. For when you really want to impress. When you want to pull out all the stops.
You can try lamb or beef keema straight up with Indian flatbreads but it’s best as an ingredient in dishes like aloo keema and keema matar. Or as a filling for killer samosas. All sorts of possibilities…
Thai basil beef – pad gra prow – is one of the really great stir fried dishes from Southeast Asia. Garlic. Chili. Thai basil. Beef. A bit salty. The slightest hint of sweet. In wonderful balance. And it comes together in no time flat.
Beef tataki with simple ponzu sauce is a great Japanese dish to share with friends. Even if they don’t like Japanese they will like this.
Beef rogan josh is one of the first Indian curries I ever learned to cook. I got it from Madhur Jaffrey’s first book and I thought I was the cat’s meow. People raved. It became a house favourite. It was pretty good. But this is better. Much better.