There is nothing especially Jamaican about this and it’s not kheema. It was just too hot today in NYC to make my planned Madhur Jaffrey dish so I improvised this simpler, fresher version. I happened to have bean broth in the freezer from making verdinas. Any broth would do, though I think a bean broth might lend a silky texture.
The ground beef was quite fatty. That is key to making the most out of this dish. If your beef is lean, make sure you add extra oil.
1 tbs neutral oil, such as grapeseed
1 lb ground beef
1/2 yellow onion, chopped
3 long green (mild Indian-type) chillies, chopped, plus extra
1/2 habanero chilli, minced
1/2 cup riesling, or any white wine
1 cup verdina bean broth + water, or any broth, or just water
1 tbs freshly ground allspice
1 tsp freshly ground black pepper
1/2 tsp cayenne powder
pimentón de la vera (hot) (optional)
1 to 1 1/2 tsp salt, plus more to taste
Heat oil in dutch oven over high heat until shimmering, nearly smoking. Brown 2/3 of the beef into 2 batches for about 4 minutes each, searing and smoking (use fan and screen), removing to bowl with slotted spoon.
Cook onions and chillies in the remaining oil over medium heat until caramelized and colored, about 7-8 minutes.
Raise heat and add riesling, scraping up the brown bits and stirring. Boil it off and add the bean broth. Continue to cook – the mixture should be rich, thick and aromatic.
Add the cooked beef, the raw beef, and all remaining ingredients including salt (moderating according to whether or not the broth was salty). Sprinkle the pimentón de la vera over the top to taste. Mix well. The liquid should just _barely_ cover the meat, if at all. If not, add a few drops more water.
Bring to a boil but as soon as it is close to boiling, reduce heat to a bare simmer and cook for about 1 hour until reduced and thick. Check for salt and add more if necessary – you will probably need it. Be sure not to dry out the meat. If you allow to sit for about 15 minutes after cooking, some moistness may return and the flavors will cohere.
Scatter fresh chopped green chillies over the top, plus a generous squeeze of lime juice.
Served over thymed white rice, with more limes and chillies at the table.