Keema Matar

Steps

1. Start the rice. Bring the rinsed basmati, water and salt to a boil. Cover and drop to low for 18 minutes, then take it off the heat and rest, covered, 10 minutes.
2. Soften the onion. Heat the oil in a 12 in cast iron or Dutch oven over medium-high. Add the onion with a pinch of the salt and cook, stirring, 7–8 minutes until soft and golden at the edges.
3. Add aromatics and spices. Stir in the garlic, ginger and chili for 1 minute. Add the cumin, coriander, turmeric and cayenne and stir 30 seconds. Splash in a little water if the spices start to catch.
4. Brown the beef. Add the beef and raise the heat to high. Break it up and cook 6–8 minutes until no pink remains and some bits are browning.
5. Cook down the tomatoes. Add the tomatoes and the rest of the salt. Cook 5–6 minutes, stirring, until the tomatoes break down into the meat. Add the water, cover, and simmer on medium-low 8 minutes.
6. Make the raita. While the keema simmers, wring the grated cucumber hard in a towel. Whisk the yogurt with water until spoonable, then stir in the cucumber, dill, cumin and salt.
7. Peas and finish. Stir in the peas and garam masala and cook uncovered 3–4 minutes until the peas are hot and the mixture is thick, not soupy. Off the heat, stir in the lemon juice and most of the cilantro. Taste for salt and heat.
8. Plate. Rice, keema over or beside it, a spoonful of raita, and the rest of the cilantro.