Ground Beef and Onion Curry
- Easy recipes
Premade curry pastes are convenient, but if you use them too often, everything starts to taste the same, so it’s good to mix your own easy seasoning from scratch. Serve this curry over rice, rice noodles or soft wheat noodles. You can also make an excellent version with ground lamb and, if you prefer, in either version, replace the coconut milk with 1-1/2 cups/375 mL water and 2 tbsp/30 mL tomato paste.
Ingredients
- 3 tbsp (45 mL) peanut oil or vegetable oil
- 3 onions, diced
- 3 cloves garlic, pressed or minced
- 1 tsp (5 mL) grated gingerroot
- 1 tbsp (15 mL) ground dried chili pepper or 2 tsp/10 mL cayenne pepper
- 2-1/2 tsp (12 mL) ground coriander
- 1/2 tsp (2 mL) ground cumin
- 1/2 tsp (2 mL) ground cinnamon
- 1/4 tsp (1 mL) ground cloves
- 5 cardamom pods, crushed, or 1/4 tsp/1 mL ground cardamom seeds
- 1 lb (500 g) lean ground beef or lamb
- 1 tbsp (15 mL) fish sauce or 1 tsp/5 mL salt
- 1 tsp (5 mL) packed dark brown sugar
- 3/4 tsp (4 mL) black pepper
- 1 can (398 mL) coconut milk
- 3 tbsp (45 mL) lime juice
- 1/4 cup (60 mL) coriander leaves
Preparation
In large skillet or saucepan, heat oil over medium-high heat; add onions and cook until browned, 12 to 15 minutes.
Stir in garlic, ginger, chili pepper, coriander, cumin, cinnamon, cloves and cardamom; fry, stirring, until fragrant, about 1 minute. Add beef; fry, stirring and breaking up with wooden spoon, until beef is seared and oil begins to separate, about 5 minutes.
Stir in fish sauce, sugar and pepper; fry for 30 seconds. Stir in coconut milk; reduce heat and simmer for 20 minutes. Stir in lime juice. Transfer to serving dish; garnish with coriander leaves.
Makes 4 to 6 servings.
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