Ingredients
Main Ingredients
- 1 lb Ground Beef
- 2 tbsp Cooking oil
- 1 Onion (chopped)
- 1 tbsp Garlic (minced)
- 1 tbsp Ginger (grated)
- 2 tbsp Tomato paste
- 2 tbsp Curry powder
- 1 tsp Cayenne or sweet paprika (2 tsp to make it spicy)
- 1 tsp Garam masala
- ½ cup Coconut milk (or ¼ cup coconut cream)
- 1 cup Broth or stock (chicken or beef)
- 1 tsp Salt
- ½ tsp Black pepper
- 2 tbsp Lemon juice
- 1 cup Cilantro or parsley (chopped)
Instructions
- Saute: In a saute pan or cast-iron skillet, heat the cooking oil over medium heat. Add the chopped onion and cook for about 2 minutes until it becomes translucent.
- Cook Ground Beef: Add the ground beef to the pan and cook on medium-high heat, stirring, until the beef is no longer pink and is fully browned.
- Add Spices: Stir in the grated ginger and minced garlic. Sauté for an additional 2 minutes until fragrant. Then add tomato paste, curry powder, cayenne (or paprika), and garam masala. Cook on low heat for 2 to 3 minutes to let the spices release their aroma.
- Add Liquids: Pour in the coconut milk and broth or stock. Season the mixture with salt and black pepper. Stir in the chopped cilantro or parsley and lemon juice. Bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to medium-low and cover the pan with a lid. Let the curry simmer for 15 minutes to meld the flavors and allow the sauce to thicken slightly. You will notice oil rising to the top when cooked.
- Adjust Seasoning and Consistency: Taste and adjust salt, pepper, and spice levels as desired. For serving with rice, add a little water and boil to create a thinner gravy. For chapati, keep the curry thicker by limiting added liquid.
- Serve: Sprinkle additional chopped cilantro on top before serving. Serve hot with rice or bread of your choice.
Notes
- Adjust cayenne pepper according to spice preference; use 2 tsp for a spicier curry.
- Coconut cream can be used instead of coconut milk for a richer texture.
- This curry pairs well with steamed basmati rice, naan, or chapati.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Use fresh cilantro or parsley for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
