Prep 10 mins
Cook 20 mins
This goes really well with spaghetti. It also works really well with 12 ounces of meatless "meat" instead of beef. In Kenya this is called Kima Curry.
- 2 tablespoons oil
- 1 cup onion, chopped
- 1 lb lean ground beef
- 1 1⁄2 teaspoons curry powder
- 5 garlic cloves, minced
- 1 tablespoon gingerroot, minced or 1 teaspoon ground ginger
- 3 medium tomatoes, chopped or 1 (12 ounce) can diced tomatoes, drained
- 1 tablespoon tomato paste
- 1⁄2 teaspoon ground cinnamon
- 1 tablespoon cilantro, chopped
- 1⁄2 cup water
- In a deep medium-sized frying pan, saute onions and ground beef in oil until meat is browned. Skim fat.
- Add curry powder, garlic, ginger and tomatoes. Fry briefly, then add tomato paste, cinnamon and cilantro.
- Stir and add water and salt to taste.
- Simmer 20 minutes over medium heat to blend flavors. Serve over rice, spaghetti or with chapatis.
This was good. I used canned tomatoes and added the juice with the water.
Easy and very flavorful recipe. I've made this 2 or 3 times now and it had been a while, and it was even better than I had remembered it. I used the canned tomatoes (drained) and then added the reserved juice in place of the water, only until I had the desired consistency. Something about this creates a very nice thick broth. I served with lavash (along the lines of chapati or injera), so I kept it on the thicker side. I used carrots cooked with cumin and the rest of my tomato juice for a vegetable. Thanks for posting!
Wonderful curry. We really enjoyed it! I did add peas as that is how I have always had it. Lends a wee bit of colour to the dish. I served this with "North African Spiced Carrots" and basmati rice. Thank you for sharing. Made this for African Recipe Fun.