This ground beef curry is the perfect dinner to make on a busy weeknight, and one that I grew up eating often. As a parent now, I can see why my mother made it all the time! It comes together quickly, with no need to brown onions or cook tomatoes down, and is packed with flavour. My favourite way to enjoy this curry has always been with flakey, buttery paratha but it goes perfectly well with rice and a nice tangy yogurt too. The beef can be substituted for ground lamb, or even ground chicken, and we often use leftovers (if there are any!) in pressed sandwiches or mixed with pasta sauce over spaghetti.
Related: Spicy Eggplant Bharta
ingredients
directions
Heat oil in a large skillet on medium heat. Add in the chopped onion, tomato, green chilis, ginger and garlic. Stir to combine.
Add in the ground beef, mixing well to combine and breaking up into finer piece with a wooden spatula. Pour in 1 cup of water, mix to combine. Cover and turn the heat to medium low. Cook for 10 minutes.
Remove the lid from the skillet, most of the water should be absorbed. Use a wooden spoon to mince the meat further. Add in the ground cumin, ground coriander, cayenne pepper, cardamom, cinnamon, chili flakes and ½ cup water, mix well and bring to a simmer on medium high heat. Cover, turn the heat to medium low, and simmer for 5-7 minutes, or until the water is mostly absorbed.
Turn the heat to high, add in the green peas and cilantro. Cover and cook on medium-low for 5-7 more minutes, until the peas are softened.
Continue to cook, uncovered, if the water has not been absorbed.
Garnish with cilantro, garam masala, and a squeeze of lemon juice. Serve with fresh roti or paratha.
