Keema Beef Curry

By Heritage330

Ingredients

• 1 tablespoon canola oil
• 1 large onion, finely chopped
• 2 large garlic cloves, minced
• Salt and freshly ground pepper
• 1 1/2 cups low-sodium chicken broth
• Chopped cilantro, warm naan and steamed rice, for serving
• 2 tablespoons minced fresh ginger
• One 14-ounce can unsweetened coconut milk
• 1 1/2 cups frozen baby peas
• One 14-ounce can diced tomatoes with their juices
• 1 1/2 tablespoons Madras curry powder
• 1 large Yukon Gold potato, peeled and cut into 1/2-inch dice
• 1 1/2 pounds lean ground sirloin

Details

Servings 4

Preparation

Step 1

In a large, deep skillet, heat the oil. Add the ground meat and cook over high heat, stirring to break up the lumps, until no longer pink, about 5 minutes.

Add the onion, ginger, garlic and curry powder and season with salt and pepper. Cook over high heat, stirring frequently, until the onion is softened, about 3 minutes.

Add the potato, broth, coconut milk and the tomatoes and their juices and bring to a boil.

Cook over moderate heat, stirring occasionally, until the potato is tender, about 15 minutes.

Using the back of a spoon, lightly crush some of the potato. Add the peas and cook just until heated through.

Serve in bowls with cilantro, naan and rice.

MAKE AHEAD: The curry can be refrigerated for up to 3 days.