A very easy and tasty ground beef curry from the Andhra Pradesh region in India. You can adjust the amount of cayenne pepper , decrease it especially if you are trying to introduce spicy foods to children or to people who are not used to it. Or, you can increase it if you like it hot!!!
- 2 tablespoons vegetable oil
- 2 lbs extra lean ground beef
- 2 medium onions, in half circle slices
- 5 -6 curry leaves
- 6 cardamoms
- 5 cloves
- 1 inch cinnamon stick
- 1 tablespoon ginger-garlic paste (from store or see my recipe)
- 1⁄2 teaspoon methi leaves (Indian herb -available at most Indian grocers)
- 1 medium tomato, chopped finely
- 1⁄2 teaspoon turmeric powder
- 1 1⁄2 teaspoons cayenne pepper (or as much/little as you like)
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- water, as needed
- 4 potatoes, peeled and quartered lengthwise (I use Yukon Gold)
- Heat oil in a saucepan.
- Add onions and saute till they start to turn a light golden colour.
- Add curry leaves, cardamoms, cloves, cinnamon stick.
- Stir and then add ginger garlic paste, methi.
- When onions are a golden colour, add tomatoes and stir.
- Keep heat at medium-high.
- In a small bowl, add remaining spices with about 1/4 cup of water to form a soupy mixture.
- Add this to the onion-tomato mixture in pan.
- Let the spices cook for about 3 min.
- Add meat and lower heat.
- Stir frequently to mix the spices in and to prevent the meat from clumping.
- Add a bit of water and potatoes.
- Cover and cook till potatoes are cooked.