Renamed: Aloo Keema (Beef) Curry
I'm TOTALLY stealing this recipe for my own. It's fast, economical, very tasty and, I think, pretty healthy if you use light coconut milk. I didn't, by the way, as I didn't have any in my pantry. Instead, I added a couple of tablespoons of chicken broth to my measuring cup and topped it up with regular coconut milk.
Oh, ok, in the interest of honesty, I got the recipe from Sally at Bewitching Kitchen. I made it my own by substituting a large sweet potato for the yukon gold potato.
And now that I have apple cider vinegar, I may steal borrow more of her recipes including her cider marinated pork kebabs. :)
ETA: I renamed the dish to reflect the presence of potatoes (aloo) in the curry. By the way, I always thought keema meant ground beef but keema means any ground (or minced to our British friends) meat which is why the word beef is added to the name in parentheses or round brackets for clarification.
Aloo Keema (Beef) Curry (serves 4 as part of a larger meal, 3 if that's all you're serving)
1 pound lean ground beef
1 tsp vegetable oil (if needed)
1 small onion, finely chopped
2 tbsp grated fresh ginger
1 garlic clove, grated (optional)
1 - 1/2 tbsp Madras curry powder
salt (~1/2 tsp) and freshly ground pepper to taste
1 large sweet potato, cut into 1/2-inch cubes
1 cup chicken broth
1 cup unsweetened coconut milk (light version may be used)
1 cup diced tomatoes with their juices
1 cup frozen baby peas
chopped cilantro to taste (optional)
Start cooking your ground beef in the microwave by cooking at 70% power for 3 minutes. Break up the meat and cook again for another 2 1/2 minutes at the same power.
Transfer the meat and juices to a large, deep skillet and cook at medium high heat, breaking up any large chunks of meat, until the liquid evaporates and the meat just starts to brown in any fat remaining. If it seems dry, add the vegetable oil. Add the onion, ginger, garlic and curry powder and season with salt and pepper.
Cook over medium high heat, stirring frequently, until the onion is softened, about 3 minutes. Add the potato, broth, coconut milk and the tomatoes and their juices and bring to a boil. Reduce to medium, cover, stirring occasionally, until the potato is tender, about 15-20 minutes.
(If desired, lightly crush some of the potato with the back of a large spoon.) Add the peas and cook just until heated through, another 5-10 minutes. If the mixture seems too dry, add another couple of tbsp of water.
If you like cilantro, serve the curry in a bowl with cilantro sprinkled over the top.
If you want a soupier version, add another 1/4-1/3 chicken broth and serve the curry over some basmati rice.
Oh, ok, in the interest of honesty, I got the recipe from Sally at Bewitching Kitchen. I made it my own by substituting a large sweet potato for the yukon gold potato.
And now that I have apple cider vinegar, I may steal borrow more of her recipes including her cider marinated pork kebabs. :)
ETA: I renamed the dish to reflect the presence of potatoes (aloo) in the curry. By the way, I always thought keema meant ground beef but keema means any ground (or minced to our British friends) meat which is why the word beef is added to the name in parentheses or round brackets for clarification.
Aloo Keema (Beef) Curry (serves 4 as part of a larger meal, 3 if that's all you're serving)
1 pound lean ground beef
1 tsp vegetable oil (if needed)
1 small onion, finely chopped
2 tbsp grated fresh ginger
1 garlic clove, grated (optional)
1 - 1/2 tbsp Madras curry powder
salt (~1/2 tsp) and freshly ground pepper to taste
1 large sweet potato, cut into 1/2-inch cubes
1 cup chicken broth
1 cup unsweetened coconut milk (light version may be used)
1 cup diced tomatoes with their juices
1 cup frozen baby peas
chopped cilantro to taste (optional)
Start cooking your ground beef in the microwave by cooking at 70% power for 3 minutes. Break up the meat and cook again for another 2 1/2 minutes at the same power.
Transfer the meat and juices to a large, deep skillet and cook at medium high heat, breaking up any large chunks of meat, until the liquid evaporates and the meat just starts to brown in any fat remaining. If it seems dry, add the vegetable oil. Add the onion, ginger, garlic and curry powder and season with salt and pepper.
Cook over medium high heat, stirring frequently, until the onion is softened, about 3 minutes. Add the potato, broth, coconut milk and the tomatoes and their juices and bring to a boil. Reduce to medium, cover, stirring occasionally, until the potato is tender, about 15-20 minutes.
(If desired, lightly crush some of the potato with the back of a large spoon.) Add the peas and cook just until heated through, another 5-10 minutes. If the mixture seems too dry, add another couple of tbsp of water.
If you like cilantro, serve the curry in a bowl with cilantro sprinkled over the top.
If you want a soupier version, add another 1/4-1/3 chicken broth and serve the curry over some basmati rice.