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Pineapple and Beef Kheema with Pancho Phoron (Indian Ground Beef Curry made easy with canned pineapple)

Pineapple Kheema (Indian Ground Beef Curry) with Kale and Panch Phoron

Course Entree
Cuisine Indian
Author TheSpicedLife


  • 1-2 T vegetable oil
  • 2 t whole spice panch phoron
  • 20 curry leaves
  • 2 large onions, chopped
  • 6-8 cloves garlic, minced
  • 1/4 cup minced ginger
  • 1/4 t ground turmeric
  • 1/2 t paprika
  • 1 t ground cumin
  • 2 t ground coriander
  • 3 t garam masala, divided
  • 1 1/2 lbs ground beef
  • 3-4 packed cups chopped kale
  • 2 20-oz cans pineapple chunks in 100% pineapple juice, drained, juice reserved
  • 1/4 cup chopped fresh mint
  • juice of lemon or lime


  1. Heat the vegetable oil with the panch phoron on medium high heat in a heavy pot such as a Dutch oven. When the panch phoron is darkening and becomes fragrant, add the curry leaves (stand back! they will splatter).
  2. When the splatter slows, add the chopped onions with a pinch of salt. Cook, stirring occasionally, until the onions are caramelized, about 15 minutes. If they start to scorch or stick, add a splash of water.
  3. Add the garlic and ginger, and cook another 1-2 minutes.
  4. Add the turmeric, paprika, ground cumin, ground coriander and 1 teaspoon of garam masala. Stir into the onions--cook for about 1 minute, stirring, until fragrant.
  5. Add the ground beef with a pinch of salt and stir into the onions. Keep cooking, stirring occasionally, until the beef id browned.
  6. Add the kale and cover with a lid for 15 seconds. Then stir the kale into the dish. Add the pineapple chunks and add about half of the juice. Stir, reduce the heat to maintain a gentle simmer, and cover. Let cook for 15 minutes to meld the flavors.
  7. Add chopped fresh mint, 2 tablespoons of lime or lemon juice and 1 teaspoon of garam masala. Taste for additional salt, garam masala (up to 1 teaspoon probably), pineapple juice and lemon or lime juice. Serve with Basmati rice.