This is a unique recipe which comes from South India where there is a large Catholic community, and beef, chicken, and fish are common proteins to use in curries. Many Indian recipes avoid the use of beef, as cows are considered to be sacred in the Hindu community, which is the majority religion in India. Another unique aspect of this recipe is how quickly it comes together. Using ground meat means that this recipe is an easy weeknight meal, rich in flavor without being “spicy.” Enjoy!
2 teaspoons coconut oil
3 cloves garlic, minced
1/2 inch ginger root, peeled and minced
1/2 jalapeno pepper, sliced
1 small onion, minced
15 fresh curry leaves
1 pound lean ground beef or ground turkey
1/2 teaspoon ground mild chili (Kashmiri chili powder)
1/2 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon garam masala
3/4 teaspoon kosher salt
3/4 cup chopped tomato (fresh or canned)
1/2 teaspoon lemon juice
1/4 cup chopped cilantro
1 cup frozen peas (optional)
1) Heat oil in a large skillet. Add garlic, ginger, jalapeno pepper, onions and curry leaves. Saute for 3 minutes or until onions are soft.
2) Add beef or turkey, chili, turmeric, black pepper, garam masala, salt, and tomatoes, and simmer together until meat is fully cooked, about 10 minutes.
3) Add lemon juice, cilantro, and peas if using, and simmer for 5 more minutes.
4) Enjoy with a whole grain or naan bread.
This information is per serving.
