Ingredients and Weight:
- Ground beef: 1 pound
- Onion: 1 large, chopped
- Garlic: 4 cloves, minced
- Ginger: 1-inch piece, grated
- Green peas: 1 cup
- Tomato paste: 2 tablespoons
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1/4 teaspoon (or to taste)
- Salt: to taste
- Plain yogurt: 1/2 cup
- Cilantro: 1/4 cup, chopped, for garnish
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Heat a large skillet or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking up any large chunks.
- Add the onion, garlic, and ginger to the skillet and cook until softened, about 5 minutes.
- Stir in the green peas, tomato paste, cumin, coriander, turmeric, red chili powder, and salt. Cook for a few minutes, stirring occasionally.
- Add enough water or stock to cover the ingredients and bring to a boil. Reduce heat and simmer for 20 minutes, or until the beef is cooked through and the peas are tender.
- Stir in the yogurt and cook for another 5 minutes.
- Garnish with cilantro and serve with rice, naan, or roti.
Nutritional Information:
- Calories: 275 per serving
- Fat: 15g
- Protein: 25g
- Carbohydrates: 15g
- Fiber: 5g
Dish Characteristics:
- Savory and flavorful
- Warm and comforting
- Authentic Indian flavors adapted for American taste buds
- Versatile side dish or main course
User Comments:
- "This dish was absolutely delicious! The spices were perfect and the beef was so tender."
- "I loved the addition of the yogurt, it made the curry creamy and flavorful."
- "I served this with rice and naan, and it was a perfect meal for a cold night."
Special Precautions and Tips:
- To make a vegetarian version, substitute the ground beef with cooked lentils or chickpeas.
- If you don't have red chili powder, you can use cayenne pepper instead.
- Be careful not to overcook the yogurt, or it will curdle.
