Indian Beef Curry With Peas And Buttery Naan
This dish is inspired by a type of meat curry ”Keema” of South Asian origins where you would typically use finely minced lamb, but here we use ground beef and green peas for little bursts of color and sweet flavor. Coconut milk adds a slightly sweet richness to the sauce. And who needs forks?! You’ve got naan, and our favorite edible utensil.
To understand this dish better we have to get to learn more about curry powder. To start curry powder includes coriander, turmeric, cumin, fenugreek, and chili peppers in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, white turmeric, curry leaf, long pepper, and black pepper may also be included.
The Best Spices to Go With Curry
Mace: is made from the lacy, red outer coating that covers the shell around the nutmeg kernel. Once this coating is removed, it’s dried, and can be found and purchased as whole, golden-orange “blades”, though it’s mostly commonly sold ground. In flavor, mace is very similar to nutmeg, though more subtle and delicate.
Himalayan Pink Salt: Of the different types of salt, Himalayan salt is the purest form of salt. It is harvested by hand from Khewra Salt Mine in the Himalayan Mountains of Pakistan. The lesser-known Bolivian version is mined from the Andes mountains. Its color ranges from off-white to deep pink. While the salt’s pink color comes from trace amounts of iron oxide, the salt is predominantly sodium chloride, in the same chemical general range as basic table salt. Rich in minerals – it contains the 84 natural minerals and elements found in the human body – Himalayan salt is used in spa treatments, as well as in the kitchen.
Its mineral content gives it a bolder flavor than many other salts, so use it as a cooking and finishing salt. Salt slabs are used for cooking and serving (Himalayan salt retains temperature for hours), and unfinished pieces even appear in shops as lamps.
Marjoram: Marjoram is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum.
Paprika: is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper. The most common variety used for making paprika is tomato pepper, sometimes with the addition of more pungent varieties, called chili peppers, and cayenne pepper.
Indian Beef Curry with Peas & Buttery Naan
- microplane or grater
- medium pot or Dutch oven
- large skillet
- 1 medium yellow onion
- 1 oz fresh ginger use half
- 3⁄4 oz coconut milk powder
- 12 oz grass-fed ground beef
- 1⁄4 oz curry powder
- tomato paste use 1 Tbsp
- 2 naan
- 21⁄2 oz peas
- 1⁄4 oz fresh cilantro
- What you need
- kosher salt & ground pepper
- neutral oil such as vegetable
- 1⁄2 Tbsp butter
- Prep ingredients: Peel and finely chop onion. Peel and finely grate half of the ginger (save rest for own use). In a measuring cup, combine coconut milk powder with 2⁄3 cup hot tap water and stir until smooth.
- Sauté aromatics & beef: Heat 1 tablespoon oil in a medium pot or Dutch oven over medium-high. Add onions and cook, stirring, until golden brown, about 5 minutes. Stir in ginger and cook until fragrant, about 30 seconds. Add ground beef and 1⁄4 teaspoon each salt and pepper and cook, breaking up with a spoon, until lightly browned, 4–6 minutes.
- Add curry & tomato paste: Spoon off any excess fat. Stir in all of the curry powder and cook until fragrant, about 2 minutes. Add 1 tablespoon of the tomato paste (save rest for own use), 1⁄4 teaspoon salt, and a few grinds pepper and stir until combined, about 1 minute.
- Add coconut milk: Add prepared coconut milk plus an additional 3⁄4 cup water and bring to a boil. Reduce heat to medium and simmer until slightly thickened and flavors meld, about 15 minutes.
- Toast naan: Meanwhile, heat a large skillet over medium-high. Rub both sides of naan with 1⁄2 tablespoon butter total. Add naan to skillet one at a time and cook, pressing lightly with a spatula, until browned in spots, about 1 minute per side.
- Finish curry & serve: Stir peas into curry and cook until heated through, about 1 minute. Season to taste with salt and pepper. Pick cilantro leaves and tender stems from sprigs. Serve curry topped with cilantro. Cut naan into wedges and serve alongside. Enjoy!
Egg (1), Wheat (2), Milk (3), Mustard (4), Soy (5), Tree nuts (6). May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
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