Go to Sendiks Market Home

Keema Beef Curry

Print This Post |
Keema Beef Curry

Good-bye, December.  Good-bye month of binge eating and drinking and sleeping too little and partying too much and committing random acts of embarrassing behavior in front of neighbors and friends (don’t ask).  Hello, January!  Hello fresh beginnings and shiny new resolutions just itching to be broken.  My short list:  get to the gym more than once a week.  Eat less.  Drink fewer cocktails.  Be nicer.  Part ways with the 80′s once and for all.  Have more patience.  Eat more healthily, and I will …..

… but my new issue of Food & Wine came last week and I just had a chance to open it up yesterday afternoon.  “What to Cook Next” is my favorite column every month; I always see some hot new recipe I need to cook like, ASAP.  Today, it’s ground beef curry.  Don’t turn up your nose — if you like coconut curry, you’re going to like this, too.

And it’s made with lean sirloin, so it’s not really that awfully bad for us.

(Another one:  lie to myself less often.)

In the interest of being truthful, I will tell you that my kids hated this didn’t especially love this dish.  However with my newfound patience and niceness, I made them an alternate meal and didn’t even get upset.  But maybe they should resolve to be more open-minded about my cooking.

KEEMA BEEF CURRY
Serves:  4-6
Source:  Food & Wine Magazine, January 2012.  p. 44-45.  Recipe by Julie Sahni

1 T. canola oil
1 1/2 lbs. ground sirloin (sale: Fresh Source Organic Ground Beef)
1 large yellow onion, minced
2 T. fresh minced ginger
2 large garlic cloves, minced
1 1/2 T. curry powder
Kosher salt and freshly ground pepper
1 large Yukon Gold potato, peeled and 1/2″ dice **see notes
1 1/2 c. chicken broth (sale: Emeril’s Stocks)
1 14 oz. can unsweetened coconut milk
1 14 oz. can diced tomatoes with their juices (sale: Red Gold Brand)
1 1/2 c. frozen peas **see notes
Chopped cilantro, warm naan and steamed rice, for serving

In a large, deep skillet, heat the oil.  Add the ground meat and cook over high heat, stirring to break up the lumps, until no longer pink, about 5 minutes.  Add the onion, ginger, garlic, and curry powder and season with salt and pepper.  Cook over high heat, stirring frequently, until the onion is softened, about 3 minutes.  Add the potato, broth, coconut milk and the tomatoes and their juices and bring to a boil.  Cook over moderate heat, stirring occasionally, until potato is tender, about 15 minutes.

Using the back of a spoon, lightly crush some of the potatoes.  Add the peas and cook just heated through.  Serve in bowls with cilantro, naan, and rice.

**NOTES:  1).  If you’re wondering:  “keema” means minced.  2).  I used two potatoes, because I’m of the mind that where one is good, two must be better.  Also 3).  I’m sorry to say, next time I make this, I won’t add the peas.  I didn’t care for them in this dish.  But you might.  So add them if peas are your thing!  :-)

avatar

Leah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."

  • http://annebingham.wordpress.com/ Anne Bingham

    My whole family loved this dish, Leah; I prepared it last night (with peas). I did find that the potatoes took longer to cook than 15 minutes, however.

  • Popular Tags


  • Connect with Sendik's

    Subscribe to the Sendik's E-Mail Newsletter
    Become a fan of Sendik's on Facebook
    Follow Sendik's on Twitter
    Sendik's Market Home