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.
- 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
Finely chop onions.
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.
Add chopped garlic, chopped ginger, and chilies (opt.). Incorporate Curry Powder and cook another 2 – 3 minutes, stirring constantly.
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.
Incorporate the raisins and cashews or vegetables of your choice. Continue cooking for 15 minutes more.
Serve accompanied by rice, Pita, or Naan bread.