Rating: 4.56 stars
16 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

An easy and delicious curry dish with aromatic spices to warm you up from the inside out. Serve warm with rice or a side of naan bread.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. Cook, stirring occasionally, until onion starts to soften, about 5 minutes.

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  • Pour tomatoes into the skillet; stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add beef; cook, stirring with a wooden spoon to break up the meat, until no longer pink, about 5 minutes.

  • Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.

Cook's Notes:

Substitute the fat or oil of your choice for the ghee if desired. Use a Thai pepper, serrano pepper, or omit the chile pepper if you prefer. Substitute 1 1/2 cups fresh chopped tomatoes for the canned if preferred.

Substitute ground lamb for the beef if desired.

Nutrition Facts

374 calories; protein 25.1g; carbohydrates 20.9g; fat 20.9g; cholesterol 85.2mg; sodium 643.7mg. Full Nutrition
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Reviews (18)

Most helpful positive review

Rating: 5 stars
02/14/2018
Made exactly as described and my family gobbled it up. Delicious. Not hard to make quick prep. Read More
(3)
16 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/15/2016
I have not made this recipe, but the chef Aarti S suggested adding 2 tsp of malted vinegar (or apple cider vinegar) at the end of cooking to expose the flavors Read More
(5)
Rating: 5 stars
02/14/2018
Made exactly as described and my family gobbled it up. Delicious. Not hard to make quick prep. Read More
(3)
Rating: 5 stars
07/08/2018
We just put in 2 serving of ground cumin instead of cumin seeds. It was very quick and easy to make, and tasted simply delicious! It was just a little bit spicy for the young ones in my family- you might want to leave the peppers out. Read More
(2)
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Rating: 4 stars
07/30/2016
My picky hubby who is not a lover of spices loved this. I'm definitely going to make it again some time soon. Read More
(1)
Rating: 4 stars
05/11/2018
It s good it just needed a lot more salt than the recipe called for. Other than that pretty easy and my family loved it. We served it with small flour tortillas and made wraps... an Indian family I know does it this way but they use Roti (Indian flatbread similar to flour tortilla but to me a little less tasty). Read More
(1)
Rating: 4 stars
05/19/2018
- more salt and spices (although too much spice and it has a nutty bitterness) - added mushrooms Read More
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Rating: 5 stars
07/17/2019
My family and I love this recipe! I serve it over couscous with naan. There are never any leftovers! Read More
Rating: 4 stars
09/11/2020
Great meal! Used jalapeño pepper and olive oil instead of ghee. Great with basmati rice and naan. Read More
Rating: 5 stars
03/03/2020
I made this as written except that I used ground lamb instead of beef. It was quick, simple and delicious. I paired it with Indian-Style Rice with Cashews, Raisins and Turmeric. Both were delicious! I am adding this to my regular rotation, but I'll use beef or bison as well as lamb in the future. Read More