Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | EILEEN LAMPARELLI |
| \N \N | CGDR39A----- |
| 1½ pounds | Ground beef |
| ½ teaspoon | Cumin seeds |
| 1 large | Onion -- finely chopped |
| ½ teaspoon | Ground coriander |
| 1½ cup | Tomato juice |
| ½ teaspoon | Garam masala* |
| 1 cup | Peas -- thawed |
| ½ teaspoon | Cayenne pepper |
| 1½ teaspoon | Salt |
| \N \N | Freshly cooked rice |
| ½ teaspoon | Ground cumin |
Cook beef and onion in heavy large skillet over medium heat until met is no longer pink, crumbling with fork, about 10 minutes. Add all remaining ingredients, except rice. Cover and cook 15 minutes. Serve with rice. GARAM MASALA - An Indian spice mixture available at Indian or specialty markets. To substitute, mix ¾ ts. ground cumin with ¾ ts. ground coriander, ½ ts. pepper, ½ ts. ground cardamon, ¼ ts. ground cloves, and ¼ ts. ground cinnamon. Use ½ ts. of spice mixture for this recipe. SOURCE: Shere-Punjab Restaurant, Toronto, Canada
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