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3 medium red potatoes, small dice (2 cups)
1 large yellow onion, small dice
1 1/2 pounds extra-lean ground beef
2-3 tbs canola oil
2 tbs curry powder
1/2 tsp ground ginger
1/2 tsp ground cumin
2 tbs mild curry paste
1/3 cup white vinegar
kosher salt/fresh ground pepper
In a very large skillet over high heat, heat oil and brown beef. Add onions and potatoes. Cover and cook for about 5-7 minutes (moisture will reduce and you’ll hear the sound of frying), lifting lid to stir occasionally with a wooden spoon.
Reduce temperature to medium. Add spices and curry paste. Season to taste with salt and pepper. Cook a few minutes more to develop flavours, then add vinegar, scraping bottom of pan with wooden spoon to loosen cooked-on bits.
Adjust seasonings.
Serve with Indian flatbread or cooked Basmati rice.
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