Ingredients1 h servings 374 cals
- 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.
- 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.
- Cook's Notes:
- 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.
Per Serving: 374 calories; 20.9 g fat; 20.9 g carbohydrates; 25.1 g protein; 85 mg cholesterol; 644 mg sodium. Full nutrition
ReviewsRead all reviews 6
I have not made this recipe, but the chef Aarti S suggested adding 2 tsp of malted vinegar (or apple cider vinegar) at the end of cooking to expose the flavors
Made exactly as described and my family gobbled it up. Delicious. Not hard to make, quick prep.
My picky hubby who is not a lover of spices loved this. I'm definitely going to make it again, some time soon.
- more salt and spices (although too much spice and it has a nutty bitterness) - added mushrooms
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 fam...