Goan Keema Pasta
Before You Begin
Ingredients · Servings 4 to 6
- 1 pound mezzi rigatoni or paccheri
- ¾ teaspoon table salt, divided, plus salt for cooking pasta
- 2 tablespoons extra-virgin olive oil
- 1 pound 85 percent lean ground beef or lamb
- 1½ onions, chopped fine
- 2 tablespoons grated fresh ginger
- 4 garlic cloves, minced
- 3 tablespoons tomato paste
- 1½ tablespoons garam masala
- 1–1½ teaspoons Kashmiri chile powder
- 2 cups chicken broth
- 1 cup frozen peas
- 2 tablespoons unsalted butter
- 1 tablespoon malt vinegar
- ¼ cup chopped fresh cilantro
- 4 ounces feta cheese, crumbled
Method · 40 min
- Bring 4 quarts water to boil in large pot. Add 1 pound mezzi rigatoni and 1 tablespoon table salt to water and cook until al dente. Reserve ½ cup cooking water and drain pasta.
- Meanwhile, heat 2 tablespoons extra-virgin olive oil in large Dutch oven over medium-high heat until shimmering. Add 1 pound ground beef and ½ teaspoon salt and cook until all liquid has evaporated and meat begins to sizzle in its own fat, 6 to 8 minutes, breaking into small pieces with spoon. Add 1½ finely chopped onions, 2 tablespoons grated ginger, 4 minced garlic cloves, and remaining ¼ teaspoon salt and cook until softened, about 5 minutes.
- Add 3 tablespoons tomato paste, 1½ tablespoons garam masala, and 1–1½ teaspoons Kashmiri chile powder and cook until lightly browned and fragrant, 1 to 2 minutes. Add 2 cups chicken broth and bring to boil, scraping up any browned bits. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
- Stir in 1 cup frozen peas and cook until tender, about 1 minute. Stir in 2 tablespoons unsalted butter and 1 tablespoon malt vinegar and season with salt to taste. Stir in pasta and ¼ cup chopped cilantro until thoroughly combined, adjusting consistency with reserved cooking water as needed. Serve, sprinkling with 1 cup crumbled feta cheese.
Kashmiri chile powder provides gentle heat and a brick-red color; add the larger amount for more heat. If you can’t find it, you can substitute ¼ to ½ teaspoon cayenne plus 1 teaspoon paprika. Cheese isn’t traditional with keema, but a sprinkle of crumbled feta adds a pleasant salty contrast. Chives can be substituted for cilantro, if desired. To of our favorite weeknight pastas, check out this collection.
