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Grass-fed ground beef browns up fast on a weeknight. Up the flavor with a big hit of ginger and spices, and finish with sweet peas and cool yogurt.
Note: The ground beef may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
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What You Get
Grass-fed ground beef (see note below)
Cooked brown rice
Green garlic yogurt
What You'll Need
Tomato paste or ketchup
Chop half of the onion, reserving the rest for another use. Chop 4 or 5 cloves of garlic. Chop about 1 tablespoon ginger.
In a sauté pan over medium-high heat, warm 2 tablespoons canola oil. Add the onion and sauté until soft, about 5 minutes. Add the garlic, ginger, 1 tablespoon curry powder, and ½ teaspoon cayenne, if you want a kick, and stir until fragrant, 30 seconds.
Add the beef and cook until browned, stirring occasionally and breaking it up with a spoon, 8 to 10 minutes. Season with 1 teaspoon salt. Turn down the heat to low, add 1 tablespoon tomato paste and ½ cup water, and stir to combine, scraping up any browned bits from the bottom of the pan.
Meanwhile, shell the peas. Bring a small pot filled with salted water to a boil. Add the peas and cook until bright green and tender, 2 minutes. Drain the peas.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Pick the cilantro leaves and toss the stems.
Spoon the rice into bowls, and top with the keema and peas. Dollop with the green garlic yogurt, scatter with the cilantro leaves, and serve warm.