Ingredients
Equipment
Method
Brown the Meat
- Heat two tablespoons of cooking oil in a large skillet or Dutch oven over medium heat.
- Add the chopped onion and sauté for two minutes until it becomes translucent.
- Next, add one pound of ground beef to the pan. Cook on medium-high heat, stirring and breaking up any large lumps, until the ground beef is no longer pink.
- Drain any excess fat if necessary, leaving just enough to cook the aromatics.
Build the Flavor Base
- Stir in one tablespoon of minced garlic and one tablespoon of grated ginger. Sauté for another two minutes until they become wonderfully fragrant.
- Add two tablespoons of tomato paste, two tablespoons of curry powder, one teaspoon of cayenne pepper (or sweet paprika), and one teaspoon of garam masala to the pan.
- Sauté these spices well for two to three minutes on low heat, stirring constantly, until they release their aromatic oils.
Simmer the Curry
- Pour in one-half cup of coconut milk and one cup of broth or stock. Season the mixture with one teaspoon of salt and one-half teaspoon of freshly ground black pepper.
- Stir in one cup of chopped cilantro or parsley and two tablespoons of fresh lemon juice.
- Bring the entire mixture to a gentle boil over medium heat.
- Once it reaches a boil, reduce the heat to medium-low, cover the pot with a lid, and let the Indian Ground Beef Curry simmer for 15 minutes.
Adjust and Serve
- After 15 minutes, remove the lid and check the consistency of your curry.
- If you prefer a thinner gravy, especially for serving with rice, you can add a little more water or broth and bring it back to a gentle boil for a minute or two.
- For a thicker consistency, ideal for scooping with chapati, simply simmer uncovered for a few extra minutes to reduce the liquid slightly.
- Taste the Indian Ground Beef Curry and adjust the seasoning with more salt, pepper, or lemon juice if needed.
- Sprinkle generously with additional fresh chopped cilantro or parsley just before serving for a bright finish.
Nutrition
Notes
This curry is highly adaptable; consider using ground lamb, chicken, or turkey. Fresh ginger and garlic are key for the aromatic base. For extra creaminess, stir in plain yogurt or sour cream at the end. You can boost nutrition with diced carrots, potatoes, or green peas during simmering. Cook onions slowly and sauté spices thoroughly for maximum flavor depth. Refrigerate leftovers for 3-4 days or freeze for up to 1 month. Serve over Basmati rice, cauliflower rice, or with warm naan bread, chapati, or roti. Complement with raita or a fresh salad. Adjust spice by changing cayenne pepper or adding green chilies. Nutrition information is estimated based on common ingredients and serving sizes and may vary.