Just thought I'd share my interpretation of a relatively quick and easy curry - beef keema matar (minced beef with peas)
Ingredients for the curry paste -
2 large white onions
5 cloves of garlic
1" x 1/2" cube of ginger
1/2 tbsp garam masala (I use this recipe for it http://www.food.com/recipe/garam-masala-ala-madhur-jaffrey-395197)
1/2 tbsp cumin seed
1/2 tsp turmeric
1 tbsp coriander seed
1 tsp salt
2cm piece of cinnamon
1/2 tsp black peppercorns
3 large dried chillis (Kashmiri or Cayenne)
1 tbsp white wine vinegar (any vinegar can be used really)
2 star anise
Other ingredients -
400g ground beef
3 fresh chillis (optional)
1.5 cups of fresh or frozen peas
1 large white onion
250g chopped tomatoes
Large handful of chopped coriander/cilantro
For the paste -
Half and then thickly slice the white onions and slowly sauté in a skillet with the star anise in about 1 tbsp of butter and 1 tbsp of mustard oil (substitute for any flavourless oil if you don't have mustard oil). Meanwhile slice the ginger and crush the garlic cloves and place in a blender. When the onions are well browned, discard the star anise and add the onions to the blender - add water and the vinegar and blend to a smooth paste. Grind the remaining spices and add to the paste and there's the curry paste complete.
For the remaining ingredients -
In the same skillet, brown the ground beef and roughly chopped onion. When well browned, add the curry paste and chillis and fry for a few minutes then add the tomatoes and some water and leave to simmer for about 30 minutes until thickened - there shouldn't be any pools of liquid. In the last few minutes of cooking add the frozen peas, taste test for salt and then just before serving stir in the chopped coriander/cilantro. Serve with rice or naan and pickles
Ingredients for the curry paste -
2 large white onions
5 cloves of garlic
1" x 1/2" cube of ginger
1/2 tbsp garam masala (I use this recipe for it http://www.food.com/recipe/garam-masala-ala-madhur-jaffrey-395197)
1/2 tbsp cumin seed
1/2 tsp turmeric
1 tbsp coriander seed
1 tsp salt
2cm piece of cinnamon
1/2 tsp black peppercorns
3 large dried chillis (Kashmiri or Cayenne)
1 tbsp white wine vinegar (any vinegar can be used really)
2 star anise
Other ingredients -
400g ground beef
3 fresh chillis (optional)
1.5 cups of fresh or frozen peas
1 large white onion
250g chopped tomatoes
Large handful of chopped coriander/cilantro
For the paste -
Half and then thickly slice the white onions and slowly sauté in a skillet with the star anise in about 1 tbsp of butter and 1 tbsp of mustard oil (substitute for any flavourless oil if you don't have mustard oil). Meanwhile slice the ginger and crush the garlic cloves and place in a blender. When the onions are well browned, discard the star anise and add the onions to the blender - add water and the vinegar and blend to a smooth paste. Grind the remaining spices and add to the paste and there's the curry paste complete.
For the remaining ingredients -
In the same skillet, brown the ground beef and roughly chopped onion. When well browned, add the curry paste and chillis and fry for a few minutes then add the tomatoes and some water and leave to simmer for about 30 minutes until thickened - there shouldn't be any pools of liquid. In the last few minutes of cooking add the frozen peas, taste test for salt and then just before serving stir in the chopped coriander/cilantro. Serve with rice or naan and pickles
