Name: Tibetan Keema (Minced Beef with Green Peppers)
Yield: Serves 4–6
Cuisine: Tibetan
Ingredients: 4 cm (1½ inch) piece of ginger, washed but not peeled, finely chopped; 1 teaspoon Bassar curry masala (or hot chilli powder); 1 teaspoon salt; 2 tablespoons cooking oil; 1 tomato, diced; 1 tablespoon sesame oil; 1 large or 2 small green peppers (capsicums), cut into 2.5 cm (1 inch) pieces; 500 g (1 lb 2 oz) minced (ground) beef; 1 red onion, diced; 3 large garlic cloves, thinly sliced

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste Tibet

By Julie Kleeman and Yeshi Jampa

Published 2022

About

I’ve often thought of this as dish as a kind of Asian chilli con carne. Yeshi used to cook it for me a lot in India and it is incredibly moreish. These days we often serve it at our restaurant and stall. Keema tastes great with green peppers, but you could also use peas (frozen is fine) or okra, which is super delicious. Serve with basmati rice and Yeshi’s dal alongside.