Please Note: You can use any protein instead of extra lean ground beef, if you prefer. Choose lean rather than fatty meat, not just for the health factor, but to avoid greasiness. Keep in mind that cooking temperatures, times and necessary grease may need to be adjusted to accommodate the substituted protein's type, cut and preparation.
This recipe makes a medium-hot curry. Use different variants and quantities of chilli powder and/or chillies to adjust heat to your taste. Removing the seeds from the chilli peppers makes them milder. Cardamom, cinnamon and peppercorns can be left out if necessary. For an evenly cooked curry, use a big, heavy-based stewing pot.
Oils: Vegetable oils, butter, ghee (clarified butter) or margarine may be used. Use just enough grease to comfortably saute over medium-high heat and to prevent dry spices from sticking to the bottom of the pot. If using a very light oil, such as extra-virgin olive oil, use lower heat settings.
Herbs And Spices: 1 heaped teaspoon of crushed garlic - use more if you like the taste. 3-6 curry leaves. 3-4 jalapeno or rocket chillies, sliced. 1-2 sticks of cinnamon. 1-2 cardamom pods. 1 teaspoon of black peppercorns. 1 teaspoon of turmeric powder. 1 teaspoon of coriander powder (coriander is also known as cilantro or dhania). 1 teaspoon cumin powder or seeds. 3-5 teaspoons of medium-strength chilli powder. A small bunch of fresh coriander (optional). 1-1.5 teaspoons of salt, or to taste.
Protein And Vegetables: 1-1.5 pounds (500-750 grams) of extra lean ground beef. An optional can of butter beans (drained). 1 medium to large, chopped, onion. 3-4 largish, peeled, potatoes, cut in eighths. 1-2 medium to large, chopped, tomatoes.
Step One: On med-high, saute the diced onion, garlic, chillies and curry leaves. Add the coriander powder, turmeric, cumin, cardamom, cinnamon, peppercorns and roughly half the chilli powder.
Step Two: Once the onions start turning translucent, add the protein. Stir well, mixing everything together. If clumps of meat form, gently break them apart with your spoon as you stir.
Step Three: When the meat has just turned brown, turn the heat down to medium and stir in the tomatoes. Mix in the salt and the rest of the chilli powder. Add the potatoes and beans. Stir for 1-2 minutes.
Step Four: Cover the pot and leave it to simmer on med-low heat. Stir from time to time to avoid sticking. When the beans and potatoes are soft and tender and the meat is cooked through, it is done. Toss in the fresh coriander about five minutes before the curry finishes cooking..
This extra lean ground beef curry is usually served on a bed of rice, or with roti, tortillas or naan bread. It is best accompanied by a crisp vegetable salad and a mango pickle/chutney. The above quantities make 4-6 portions.
This recipe makes a medium-hot curry. Use different variants and quantities of chilli powder and/or chillies to adjust heat to your taste. Removing the seeds from the chilli peppers makes them milder. Cardamom, cinnamon and peppercorns can be left out if necessary. For an evenly cooked curry, use a big, heavy-based stewing pot.
Oils: Vegetable oils, butter, ghee (clarified butter) or margarine may be used. Use just enough grease to comfortably saute over medium-high heat and to prevent dry spices from sticking to the bottom of the pot. If using a very light oil, such as extra-virgin olive oil, use lower heat settings.
Herbs And Spices: 1 heaped teaspoon of crushed garlic - use more if you like the taste. 3-6 curry leaves. 3-4 jalapeno or rocket chillies, sliced. 1-2 sticks of cinnamon. 1-2 cardamom pods. 1 teaspoon of black peppercorns. 1 teaspoon of turmeric powder. 1 teaspoon of coriander powder (coriander is also known as cilantro or dhania). 1 teaspoon cumin powder or seeds. 3-5 teaspoons of medium-strength chilli powder. A small bunch of fresh coriander (optional). 1-1.5 teaspoons of salt, or to taste.
Protein And Vegetables: 1-1.5 pounds (500-750 grams) of extra lean ground beef. An optional can of butter beans (drained). 1 medium to large, chopped, onion. 3-4 largish, peeled, potatoes, cut in eighths. 1-2 medium to large, chopped, tomatoes.
Step One: On med-high, saute the diced onion, garlic, chillies and curry leaves. Add the coriander powder, turmeric, cumin, cardamom, cinnamon, peppercorns and roughly half the chilli powder.
Step Two: Once the onions start turning translucent, add the protein. Stir well, mixing everything together. If clumps of meat form, gently break them apart with your spoon as you stir.
Step Three: When the meat has just turned brown, turn the heat down to medium and stir in the tomatoes. Mix in the salt and the rest of the chilli powder. Add the potatoes and beans. Stir for 1-2 minutes.
Step Four: Cover the pot and leave it to simmer on med-low heat. Stir from time to time to avoid sticking. When the beans and potatoes are soft and tender and the meat is cooked through, it is done. Toss in the fresh coriander about five minutes before the curry finishes cooking..
This extra lean ground beef curry is usually served on a bed of rice, or with roti, tortillas or naan bread. It is best accompanied by a crisp vegetable salad and a mango pickle/chutney. The above quantities make 4-6 portions.
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