Ground meat curry - Keema curry
A quick, traditional curry that’s always a little dry when served. The raisins can be replaced by green peas or diced potatoes, for a more cost-effective meal. Note that this dish can be made using your preferred choice of ground meat; pork, lamb, turkey, etc.
Feel free to double the recipe, as leftovers are ideal for making stuffed vegetables later in the week.
Ingredients
- 2 large onions
- 2 Tbsp vegetable oil
- 3 Tbsp butter
- 3 garlic cloves, chopped
- 1 Tbsp fresh ginger OR dry, ground
- Fresh green chilies, to taste, ground (opt.)
- 1 ½ Tbsp Curry Powder
- 2 lbs ground beef
- Salt and pepper, to taste
- ½ cup raisins
- ½ cup cashews
Method
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1
Finely chop onions.
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2
Heat a large pan on medium. Add oil and chopped onions. Mix well then add butter and cook, stirring regularly until the onions are golden and begin to caramelize.
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3
Add chopped garlic, chopped ginger, and chilies (opt.). Incorporate Curry Powder and cook another 2 – 3 minutes, stirring constantly.
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4
Add meat and cook, mixing continually until the meat is broken into particles. Salt and pepper to taste. Add ½ cup of water. Cover and let simmer on low heat for 15 minutes, stirring occasionally.
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5
Incorporate the raisins and cashews or vegetables of your choice. Continue cooking for 15 minutes more.
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6
Serve accompanied by rice, Pita, or Naan bread.
