Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. Cook, stirring occasionally, until onion starts to soften, about 5 minutes.
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Pour tomatoes into the skillet; stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add beef; cook, stirring with a wooden spoon to break up the meat, until no longer pink, about 5 minutes.
Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.
Substitute the fat or oil of your choice for the ghee if desired. Use a Thai pepper, serrano pepper, or omit the chile pepper if you prefer. Substitute 1 1/2 cups fresh chopped tomatoes for the canned if preferred.
Substitute ground lamb for the beef if desired.
373.89 calories; 25.11 g protein; 20.86 g carbohydrates; 6.4 g dietary-fiber; 8.43 g sugars; 20.92 g fat; 9.37 g saturated-fat; 85.23 mg cholesterol; 3341.76 IU vitamin-a-iu; 10.3 mg niacin-equivalents; 0.46 mg vitamin-b6; 28.05 mg vitamin-c; 58.93 mcg folate; 102.32 mg calcium; 7.34 mg iron; 50.78 mg magnesium; 638.01 mg potassium; 643.75 mg sodium; 0.26 mg thiamin; 188.28 calories-from-fat; 22 percent-of-calories-from-carbs; 50 percent-of-calories-from-fat; 26 percent-of-calories-from-protein; 22 percent-of-calories-from-sat-fat
We just put in 2 serving of ground cumin instead of cumin seeds. It was very quick and easy to make and tasted simply delicious! It was just a little bit spicy for the young ones in my family- you might want to leave the peppers out.
It s good it just needed a lot more salt than the recipe called for. Other than that pretty easy and my family loved it. We served it with small flour tortillas and made wraps... an Indian family I know does it this way but they use Roti (Indian flatbread similar to flour tortilla but to me a little less tasty).
I thought this was great my husband didn't like it as much as I did. He found it a little bland. Could have used a little more of a kick as I think one jalapeno gets lost. Next time I will keep it on the stove for a few hours to let the spices meld. This recipe does not allow for enough time for them to fully absorb. I scramble fried the beef separately drained and then added to the liquid as I couldn't bring myself to consume the fat it would render in the dish. I will make this again. Thanks This One Woman.