Recipe by WildLightning
This, surprisingly, is a requested dish from the kids. It is unusual, spicy and very Indian.
Top Review by lolablitz
i'm so glad I found this recipe, it was excellent! I skipped the jalapeno because I'm feeding a 3 y/o and an 11 month old, and added 1/2 tsp corainder, 1/4 tsp tumeric instead. I also had a hard time grating my ginger (frozen) so I only added about 1/2 tsp of that and then another 1/2 tsp of ground ginger. Added another 1/2 cup of stock also to make it a little saucier. Mixed it in with 4.5 cups of cooked rice. Really really great. This recipe is versatile, I think you could add garam masala, golden raisins, etc to change it up. Thanks so much for the keeper!
- 453.59 g ground beef
- 177.44 ml chopped onion
- 14.79 ml minced fresh ginger
- 9.85 ml curry powder
- 4.92 ml minced garlic
- 14.79 ml minced jalapeno pepper
- 2.46 ml salt
- 1.23 ml ground pepper
- 118.29 ml chicken broth
- 177.44 ml frozen baby peas
- 946.36 ml cooked rice
Directions See How It's Made
- Heat large skillet over medium-high heat. Add beef and cook, stirring until browned, about 5 minutes.
- Add next 7 ingredients.
- Reduce heat to medium and cook, stirring, until onions are translucent, 3 minutes.
- Add broth and peas; cook until broth is reduced and peas are are hot; 2 minutes.
- Serve with rice and condiments: chutney, chopped peanuts chopped fresh cilantro and sour cream.
- We keep minced ginger in a small container in the freezer compartment and make chicken broth from the bones whenever we have chicken and keep a bottle of chutney around just for this dish. One small jalapeno is sufficient if not generous for the amount (remember to use gloves). Warning; this dish is too small for our family of eaters. We double it and have extra food the next day.