Minced Beef Curry
The recipe Minced Beef Curry could satisfy your Indian craving in about 45 minutes. One serving contains 513 calories, 32g of protein, and 32g of fat. This gluten free, dairy free, paleolithic, and primal recipe serves 2 and costs $2.39 per serving. It works well as an affordable main course. This recipe from Foodista requires chilli powder, peas, cardamon pods, and cumin seeds. 2 people were impressed by this recipe. With a spoonacular score of 75%, this dish is solid. Users who liked this recipe also liked Minced Beef Curry, Minced Mutton Curry, and Minced beef Wellington.
Servings: 2
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
300 grams of mince beef
1 medium size onion chopped
2 smalls cardamon pods (slitted)
3 cloves garlic, crushed
1 inch thick ginger, crushed
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon cumin seeds
2 tablespoons tomato paste
1 cup frozen peas
1/2 green chilli (cook as a whole)
Some chopped coriander for garnish
Equipment:
Cooking instruction summary:
Mix garam masala, turmeric,coriander, cumin and chilli powder with 2 tbsps of water. Set aside. Fry the cumin seeds and the chopped onions with 3 tbsps full of oil on medium heat. Cook till the onions become golden brown. Add the ginger garlic paste and spices to the onion mixture and fry till aromatic. Then add the remaining ingredients into the mixture and let it simmer on low heat. When the oil starts to separate (a layer of oil form on top of the gravy), I add about half a cup of water and season with salt and allow the curry to simmer for a further 10 mins. Finally, garnish with chopped coriander before you serve.
Step by step:
1. Mix garam masala, turmeric,coriander, cumin and chilli powder with 2 tbsps of water. Set aside.
2. Fry the cumin seeds and the chopped onions with 3 tbsps full of oil on medium heat. Cook till the onions become golden brown.
3. Add the ginger garlic paste and spices to the onion mixture and fry till aromatic.
4. Then add the remaining ingredients into the mixture and let it simmer on low heat.
5. When the oil starts to separate (a layer of oil form on top of the gravy), I add about half a cup of water and season with salt and allow the curry to simmer for a further 10 mins.
6. Finally, garnish with chopped coriander before you serve.
Nutrition Information:
covered percent of daily need
