Prep 10 mins
Cook 25 mins
A really easy one skillet meal made with ingredients I can find in my Wisconsin kitchen. Full of flavor and not too spicy; my kids love this. From Mennonite cookbook More-With-Less.
- 3 tablespoons butter
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 lb ground beef (I use venison)
- 1 tablespoon curry powder
- 1 1⁄2 teaspoons salt
- 1 dash black pepper
- 1 dash cinnamon
- 1 dash ginger
- 1 dash turmeric
- 2 cups tomatoes, diced and cooked
- 2 potatoes, peeled and diced
- 2 cups green beans, chopped (fresh or frozen)
- Saute onion and garlic in butter till soft.
- Add meat and brown well.
- Stir in curry powder and seasonings, and remaining vegetables.
- Cover and simmer 25 minutes, stirring several times and adding more water if needed.
- Serve with rice.
What a great dish! As if it isn't already a quick fix, I have found a few substitutions can speed up the prep even more. For the potatoes, I usually grab a couple of handfuls of shredded hashbrowns from the freezer. I also like to use diced tomatoes and frozen green beans. My family seems to like it on rice, but tastes great without, too. Likewise, I think the salt could be reduced a little bit without compromising any flavor. Overall, a winner...thank you!
tried this keema recipe yesterday and i like it much more! my guests were asking me to serve it next time again to them and i was pleased. i also served burfi to them and it is one of best sweets for me and tastes awesome.
Very good once I added a couple of chopped green chilies and increased the spices to at least a teaspoonful each. I also added garam masala. I used green peas instead of beans, partly because that's what I had on hand and partly because peas are more authentic. Serve with paratha and yoghurt, yummy!