90 minutes
A flavorful and aromatic curry made with ground beef, potatoes, and a blend of spices.
0 lb
teaspoons
Turmeric, ground
teaspoons
teaspoons
teaspoons
tablespoons
Shallots, minced
cups
Ginger, minced
tablespoons
Potatoes, peeled and cut into 1-inch cubes
0 lb
cups
Chopped Tomatoes, finely chopped
cups
teaspoons
Black Pepper, freshly ground
teaspoons
1. Marinate the Beef
Mix the ground beef with salt, turmeric, cumin, and coriander. Let it marinate for about an hour to allow the flavors to blend thoroughly.
2. Cook Shallots and Ginger
Heat the peanut oil in a skillet or wok until hot. Add the minced shallots and ginger, cooking for about 4 minutes until the shallots become translucent and soft.
3. Cook the Potatoes
Add the cubed potatoes to the skillet and cook them for 3-4 minutes until they are lightly browned. Raise the heat and pour in 1 cup of water, bringing it to a boil. Cover the skillet, lower the heat, and let it simmer for 10 minutes until the potatoes are nearly tender.
4. Add the Beef and Tomatoes
Add the seasoned meat mixture to the skillet, breaking it up into small, even pieces with your spoon. Stir in the chopped tomatoes and red chile powder. Continue to simmer until the meat changes color and the potatoes are fully tender.
5. Adjust Consistency and Seasoning
If the curry appears too thick, add more water a little at a time until you achieve your desired sauce texture. Stir in the freshly ground black pepper if you prefer.
6. Taste and Serve
Taste the curry and adjust the seasoning as needed. Serve hot and enjoy the aromatic blend of beef, potatoes, and spices.
Opt for well-marbled cuts like chuck roast or beef shank for tenderness over long cook times.
Toast whole spices and cook ground spices in oil to intensify flavor.
Simmer gently to tenderize meat and meld flavors, adjusting time for slow or pressure cookers.
Sauté onions until golden brown to add sweetness and depth.
Incorporate the fond from browning meat with stock or water for flavor.
Comments (0)