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.
Very nice recipe - enjoyed by all, thanks for sharing. Just to let you know that all ingrediants were spot on - please note that the cayenne is TEASPOONS, not TABLESPOONS.
Ok. Tried this and no criticism. This is spot on, method, ingredients, all 100% authentic. Just a few tips. I live in the south of Spain and canÂ´t get it BUT, this SHOULD be made with lamb, preferably Halal, (just that it tends to taste better and fresher)and cut the potatoes into smaller 1" cubes. Finish with chopped, fresh cilantro on the top. It really makes the difference.
This was excellent. I like to get recipes from the people native to that Country's food. To the person who said they should of not followed the recipe when it came to cayenne pepper. Rani did say to adjust it to your taste.