Ingredients
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2 tablespoons vegetable oil
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2 lbs extra lean ground beef
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5 -6 curry leaves
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1 inch cinnamon stick
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1 tablespoon ginger-garlic paste (from store or see my recipe)
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1/2 teaspoon methi leaves (Indian herb -available at most Indian grocers)
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1 medium tomatoes, chopped finely
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1/2 teaspoon turmeric powder
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1 1/2 teaspoons cayenne pepper (or as much/little as you like)
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1 teaspoon coriander powder
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1 teaspoon cumin powder
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salt
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water, as needed
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4 potatoes, peeled and quartered lengthwise (I use Yukon Gold)
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2 medium onions, in half circle slices
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5 cloves
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6 cardamoms
Instructions
- Heat oil in a saucepan.
- Add onions and saute till they start to turn a light golden colour.
- Add curry leaves, cardamoms, cloves, cinnamon stick.
- Stir and then add ginger garlic paste, methi.
- When onions are a golden colour, add tomatoes and stir.
- Keep heat at medium-high.
- In a small bowl, add remaining spices with about 1/4 cup of water to form a soupy mixture.
- Add this to the onion-tomato mixture in pan.
- Let the spices cook for about 3 min.
- Add meat and lower heat.
- Stir frequently to mix the spices in and to prevent the meat from clumping.
- Add a bit of water and potatoes.
- Cover and cook till potatoes are cooked.