Some cosmetic changes in preparation for larger site changes in the works.


Rec: Keema Beef Curry, the minute I saw this in F&W magazine, I knew I'd make it. Delicous.

Veteran Member
7219 posts
Joined: Dec 9, 2005


Posted to Thread #21261 at 12:56 pm on Dec 22, 2011

I halved the recipe, and served it with basmati rice, naan and a tossed green salad. I used Penzey's hot curry powder that is labeled madras-style. We really enjoyed this.

Keema Beef Curry

SERVINGS: 4 to 6

I learned to cook Indian food from Julie Sahni, the former chef and teacher who wrote the seminal Classic Indian Cooking in 1980," says F&Ws Grace Parisi. Her outstanding cookbooks lay out the basics in ways that make so much sense to me. My deeply flavored keema (minced) curry is based on those simple principles.

1 tablespoon canola oil
1 large onion, finely chopped
2 large garlic cloves, minced
Salt and freshly ground pepper
1 1/2 cups low-sodium chicken broth
Chopped cilantro, warm naan and steamed rice, for serving
2 tablespoons minced fresh ginger
One 14-ounce can unsweetened coconut milk
1 1/2 cups frozen baby peas
1 1/2 tablespoons Madras curry powder
1 large Yukon Gold potato, peeled and cut into 1/2-inch dice
1 1/2 pounds lean ground sirloin
One 14-ounce can diced tomatoes with their juices

In a large, deep skillet, heat the oil. Add the ground meat and cook over high heat, stirring to break up the lumps, until no longer pink, about 5 minutes. Add the onion, ginger, garlic and curry powder and season with salt and pepper. Cook over high heat, stirring frequently, until the onion is softened, about 3 minutes. Add the potato, broth, coconut milk and the tomatoes and their juices and bring to a boil. Cook over moderate heat, stirring occasionally, until the potato is tender, about 15 minutes.
2. Using the back of a spoon, lightly crush some of the potato. Add the peas and cook just until heated through. Serve in bowls with cilantro, naan and rice.

Make Ahead
The curry can be refrigerated for up to 3 days.


Other messages in this thread: