Is it Keema Curry? Is it Dry Curry? I Call It Ground Beef Curry.
I’ll just call it Ground Beef Curry for now. I set out to duplicate the filling of an Aussie Curry Pie that I had recently, but once I started getting the recipe figured out I realized that without the pie element it is basically the same as Indian Keema Curry or Japanese Dry Curry, but it is still tasty nonetheless.
After spending the week trying to get everything just right, I started coming up with different ways to serve this, just to have a little variety. And this made me discover just how versatile this ground beef curry can be.
I started out more traditionally with Curry and Rice. By the end of the week I was getting a little crazy. My Ground Beef Curry Poutine was my favorite, but the sliders I had tonight were great as well.
A little different from typical curries which can be quite “saucy”, this is almost like Indian Sloppy Joes. The possibilities are endless (ok, maybe not exactly endless, but it is quite versatile). If you have any ideas how to use it, let me know!
So, here’s how to make it:
Heat a few tablespoons of coconut oil over medium-high heat in pressure cooker pot. Any oil will do (well, maybe not Quaker State), but I prefer coconut oil with this recipe.
Lightly brown a couple pounds of ground beef, breaking it up as it cooks.
When the beef is browned, drain most of the fat, leaving enough to sauté the onion.
Scooch (you heard me, scooch) the beef to one side and add a diced onion.
Sauté the onion until it starts to soften, then add 4 or 5 cloves of garlic, run through a press, and sauté for another minute or so.
Stir together the meat, onion and garlic and add in the 1 tablespoon Curry Powder, a tablespoon of Garam Masala, 1 teaspoon of Cayenne (less if you don’t like it so “Zesty”) and 1/2 teaspoon Salt and 1/4 teaspoon black Pepper.
Let it cook for 30 seconds or so, stirring the spices into the beef mixture.
At this point pour in a cup of tomato sauce and 1/2 cup water, along with the a teaspoon of beef base (I use Better Than Bouillon, but you can substitute 1/2 cup of beef stock for the water and BTB).
Add 1 tablespoon of Worcestershire Sauce, a tablespoon of soy sauce and a cup of frozen peas, then give it a stir. Peas should still be frozen, no need to thaw.
Drop 2 bay leaves on top, wave goodbye, and lock the cover on the pressure cooker.
Turn the heat to high and bring the pressure cookers to high pressure.
When high pressure is reached, adjust the heat to maintain high pressure and set your timer for 5 minutes.
When time is up, remove the pot from heat and do a quick release.
The curry should be fairly thick, not saucy (about the consistency of Sloppy Joes). If it seems too liquid, you can place it over medium high heat for a few minutes to reduce a bit.
Discard bay leaf and serve with rice, pita bread, naan or fries. I think my favorite way to serve this was my Poutine I made with it a couple days ago. For this, serve it over french fries with some cheese curds and sliced hard boiled egg on top. I had the Ground Beef Curry quite a few times this week, but I still have a hankerin’ (did I really say hankerin”?) for the Ground Beef Curry Poutine.
The printable recipe is right here:
|Ground Beef Curry|| |
- 3 tablespoons oil (I used coconut oil)
- 2 pounds ground beef
- 1 medium onion, diced
- 4 cloves garlic, put through a press
- 1 tablespoon Madras Curry Powder
- 1 tablespoon Garam Masala
- 1 teaspoon cayenne
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup tomato sauce
- ½ cup water
- 1 teaspoon beef base (I use Better Than Bouillon, ½ cup beef stock can be used instead of the water and beef base)
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon soy sauce
- 1 cup frozen peas
- 2 bay leaves
- Heat coconut oil over medium-high heat in pressure cooker pot
- Lightly brown the ground beef, breaking it up as it cooks
- When beef is browned, drain most of the fat, leaving enough to sauté the onion
- Move beef to one side and add the onion
- Sauté the onion until it starts to soften
- Add the garlic and sauté for another minute
- Stir together the meat, onion and garlic
- Add in the Curry Powder, Garam Masala, cayenne and salt and pepper
- Cook for 30 seconds or so, stirring the spices into the beef mixture
- Pour in the tomato sauce and water, along with the beef base
- Add the Worcestershire Sauce, soy sauce and frozen peas and give it a stir
- Drop 2 bay leaves on top and lock the cover on the pressure cooker
- Turn heat to high and bring to high pressure
- When high pressure is reached, adjust heat to maintain high pressure and set timer for 5 minutes
- When time is up, remove from heat and do a quick release
- It should be fairly thick, not saucy (about the consistency of Sloppy Joes). If it seems too liquid, you can place over medium high heat for a few minutes to reduce a bit.
- Discard bay leaf and serve with rice, pita bread, naan or fries.