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Beef and Mushroom Kheema with Rhubarb--rhubarb is an easy and seasonal stand-in for tamarind in this simple and delicious Indian curry!

Beef and Mushroom Kheema with Rhubarb

Course Entree
Cuisine Indian
Author TheSpicedLife

Ingredients

  • 2 T vegetable oil
  • 4 whole cloves
  • 1 bay leaf
  • 4 whole black peppercorns
  • 1 3-inch cinnamon stick (cassia)
  • 3 medium onions, chopped
  • 6-8 cloves garlic, minced
  • 2-inch piece ginger, minced
  • 1 large rhubarb stalk or 2 medium-small ones, chopped
  • 1/4 t turmeric
  • 1/2 t paprika or Cayenne pepper, depending on heat tolerance
  • 300 g (10 oz) beech or bunapi mushrooms, chopped
  • 5 small-medium tomatoes, chopped
  • 2 t cumin
  • 1 t garam masala
  • 2 t ground coriander
  • 1 1/2 lbs ground beef
  • garam masala to taste

For serving:

  • cooked Basmati rice
  • chopped cilantro
  • mint sprigs
  • yogurt
  • tamarind chutney or any chutney

Instructions

  1. Heat the vegetable oil in a large skillet with deep sides over medium high heat. Add the cloves, bay leaf, peppercorns and cinnamon stick. Shake the skillet every 15-20 seconds and let the spices roast until they are fragrant and darkening, about 2 minutes.
  2. Add the chopped onions with a pinch of salt. Cook until caramelizing, 10-15 minutes. Add the garlic and ginger and continue to cook, stirring occasionally. Splash a few tablespoons of water in as needed to prevent scorching or sticking.
  3. When the onions are caramelized, another 5-10 minutes, add the chopped rhubarb. Stir and cook for 5 minutes. Add the mushrooms with the turmeric and paprika (or cayenne). Also add a pinch of salt. Stir. Cook until the mushrooms are releasing their water, 5-10 minutes.
  4. Add the tomatoes with the cumin, coriander and 1 teaspoon of garam masala. Bring to a boil, stirring occasionally, and let the tomatoes cook down a bit and thicken, 5-10 minutes.
  5. Add the ground beef with a few pinches of salt. Cook, stirring until the ground beef has browned.
  6. Taste for more salt or garam masala.
  7. Serve with Basmati rice and garnish with mint or cilantro. You could also offer yogurt and chutney.