Keema Beef Curry
Keema Beef Curry
From Food & Wine
"I learned to cook Indian food from Julie Sahni, the former chef and teacher who wrote the seminal Classic Indian Cooking in 1980," says Grace Parisi. "Her outstanding cookbooks lay out the basics in ways that make so much sense to me. My deeply flavored keema (minced) curry is based on those simple principles."
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Nutritional Information
(per serving)
(per serving)
| Calories | -- |
| Total Fat | -- |
| Saturated Fat | -- |
| Cholesterol | -- |
| Sodium | -- |
| Total Carbohydrate | -- |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | -- |
| Calcium | -- |
Tina Rupp Photos, Inc.Yields: 4 to 6 servings
Total Time: 45 min
Total Time: 45 min
Ingredients
| U.S. | Metric | Conversion chart |
- 1 tablespoon(s) canola oil
- 1 large onion, finely chopped
- 2 clove(s) (large) garlic, minced
- Salt
- Freshly ground pepper
- 1 1/2 cup(s) low-sodium chicken broth
- Chopped cilantro, warm naan, and steamed rice, for serving
- 2 tablespoon(s) minced fresh ginger
- 1 can(s) (14-ounce) unsweetened coconut milk
- 1 1/2 cup(s) frozen baby peas
- 1 1/2 tablespoon(s) Madras curry powder
- 1 large Yukon Gold potato, peeled and cut into 1/2-inch dice
- 1 1/2 pound(s) lean ground sirloin
- 1 can(s) (14-ounce) diced tomatoes with their juices
Directions
- In a large, deep skillet, heat the oil. Add the ground meat and cook over high heat, stirring to break up the lumps, until no longer pink, about 5 minutes. Add the onion, ginger, garlic, and curry powder and season with salt and pepper. Cook over 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. Cook over moderate heat, stirring occasionally, until the potato is tender, about 15 minutes.
- Using the back of a spoon, lightly crush some of the potato. Add the peas and cook just until heated through. Serve in bowls with cilantro, naan, and ric
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