10.23.18 I followed this recipe to the letter, and there’s one thing that I will change. There’s a lot of fat that cooks out of the ground beef that IMO needs to be drained. The recipe doesn’t tell you to do that, but I usually do, but didn’t today. If you brown the fresh tomatoes with the meat, if you drain it, you’re losing all of that sweet juice from the tomatoes. And although the final product was very good, it was greasy. So in the future, I will brown the meat, drain the fat, and then add tomatoes along with the remaining ingredients to simmer. On the positive side, this had very different flavors which we thoroughly enjoyed, and I definitely will make it again.
10.23.18 I followed this recipe to the letter, and there’s one thing that I will change. There’s a lot of fat that cooks out of the ground beef that IMO needs to be drained. The recipe doesn’t tell you to do that, but I usually do, but didn’t today. If you brown the fresh tomatoes with the meat, if you drain it, you’re losing all of that sweet juice from the tomatoes. And although the final product was very good, it was greasy. So in the future, I will brown the meat, drain the fat, and then add tomatoes along with the remaining ingredients to simmer. On the positive side, this had very different flavors which we thoroughly enjoyed, and I definitely will make it again.
The general methodology is an authentic one, although most would likely use garlic and ginger instead of the curry powder. The process of cooking onion first and then the rest of spices with the meat, until it has a cooked smell and the oil separates from the meat mixture, is important and has a name ( bhoonna). This can take 10-15 minutes during which the pot has to be stirred intermittently. Oil should be removed after this process to allow for proper fragrance and flavor of the dish. Because the oil separates, the spices are not lost.
This recipe was amazing and a quick meal for the family. I used one can of diced tomatoes since I didn’t have fresh ones and I used frozen peas instead of canned peas because I don’t like the texture of canned peas. I will definitely make this again.
Pretty tasty for an easy weeknight meal. I substituted shredded carrots for the peas, cooked them with the onion at the start. Added 1 cup of water at the end to make it more saucy. I would say the amount of seasonings are spot on. We ate it with Basmati and cauliflower Rice to cut back on the carbs.
The recipe was an easy make and although I am not use to using curry, I must say the flavor is vibrant and strong. The prepared dish was a very good quick and easy meal. I will be making it more often in the future.
This was quite good. I used canned diced tomatoes and frozen peas. I didn't think it had enough sauce so added some water. It was still fairly dry. The moisture was quickly absorbed by the rice. I think it would benefit from the addition of yogurt or sour cream. All in all, it had a nice curry flavor and a fair amount of spice. Will likely make it again.
I used Gardein crumbles instead of beef and it worked well! I added a little water to make sure it didn't dry out too much. The spice mixture really makes the dish special. The peas ad a touch of sweetness to the final dish.
Next time I'll use a can of diced tomatoes and avoid the skins. I drained the grease (of course, duh) and seasoned to taste - so, more curry and salt. I used frozen peas, but measured them in a Purex measuring cup and filled it with water so the curry wouldn't be too dry. I LOVE curry and this dish was different than anything I've tried before and I'll make it again. I might try it over egg noddles next time because there's a pandemic and I can't find more rice.
My family loves this recipe. Make sure to use the correct curry powder though. The yellow turmeric curry in the spice section. Not the curry from the Asian isle/store.
The cook times are glaringly inaccurate and the finished product just tastes like fat and peas. Yuck! Needs way more spice.
