Smoked paprika was invented in 1880s Spain using oak fires—regular paprika tastes like cardboard compared to this.
Quick Beef and Peas
Whip up a mouthwatering high-protein meal in just 20 minutes with our Quick Beef and Peas dish! Savor the tender, seasoned beef paired with vibrant green peas, all served atop a fluffy bed of rice for a satisfying dinner. It's a simple, yet flavorful recipe that’s perfect for busy weeknights!
The Story
This British-Indian hybrid emerged in 1960s Birmingham when Pakistani immigrants discovered English peas were dirt cheap year-round—they hijacked the traditional keema matar, swapped expensive fresh peas for frozen Birds Eye, and created a weeknight warrior that feeds a family for under three quid while delivering proper subcontinental heat that'll make your nan's shepherd's pie weep with inadequacy.
Regional Twist
In Punjab's Amritsar region, they swap the frozen peas for fresh green garbanzo beans and double the garam masala, finishing with a handful of torn mint leaves.
Prep
10
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Shopping List
- chopped cilantro (to taste)
- 1 cup (237 ml) frozen peas
- garam masala (to taste)
- ground cilantro (to taste)
- 500 g ground meatd meat
- 1 large clove of garlic
- 1 red onion
- 3 small tomatoes
Pantry Items
Amounts also listed in instructions below
- chili (to taste)
- cumin (to taste)
- garlic powder (to taste)
- rice (to taste)
- smoked paprika (to taste)
- ½ cup (118 ml) water
👨🍳 Instructions
- 1
Heat oil in a pan.
- 2
Add 500 g of minced meat and season with salt, then do not touch it.
- 3
Dice one red onion and three small tomatoes, and crush one large clove of garlic.
- 4
Add the diced onions to the beef and stir, breaking up the beef.
- 5
Cook until the beef has good color on the bottom.
- 6
Add the diced tomatoes and crushed garlic.
- 7
Season with smoked paprika, ground coriander, garlic powder, cumin, garam masala, and chili.
- 8
Stir everything together and cover the pan.
- 9
Simmer for 4 to 5 minutes.
- 10
Add around 1 cup of frozen peas and stir them through.
- 11
Add 1/2 cup of water and simmer for another 2 minutes.
- 12
Serve over rice with chopped coriander if desired.
💡 Pro Tips
- ✓Let the minced meat sit undisturbed for 3-4 minutes after seasoning to develop a proper Maillard crust at 300-350°F surface temperature, which creates deeper umami flavors through amino acid-sugar reactions.technique3-4 minutes, 300-350°F
- ✓Toast your whole spices (cumin, coriander) in a dry pan for 30-60 seconds before grinding to activate volatile oils and increase flavor intensity by up to 300%.ingredient30-60 seconds, 300% flavor increase
- ✓Add tomatoes only after onions are translucent because their acidity (pH 4.2) prevents onions from caramelizing properly by inhibiting sugar breakdown.timingpH 4.2
- ✓Crush garlic with the flat side of your knife and let it sit for 10 minutes before cooking to allow alliin to convert to allicin, maximizing the pungent flavor compounds.technique10 minutes
- ✓Use a heavy-bottomed pan or cast iron to maintain consistent heat distribution and prevent hot spots that cause uneven browning in ground meat.equipment
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