CURRIED GROUND BEEF WITH PEAS AND POTATOES
We would eat delicious meat pies as we were children. I’m not sure what they contained, but I am sure that the mix included ground beef cooked with curry powder, soft cubed potatoes, and sweet peas. It was easy and filling. It was hearty, delicious, and one of my favorite foods. However, these days, I’m swamped, and when I crave those delightful meat pies, I whip up a lovely curried ground beef filling and then eat the bowl instead of playing with dough and making hand pies. It was still delicious and far more straightforward. There are many ways to serve this delightful curried ground beef, and you can discover some possibilities!
WHAT KIND OF BEEF TO USE
Since the spices and aromas are cooked into the skillet before the beef is cooked, you won’t want the fat drained after cooking the ground beef. Otherwise, you’ll lose some flavor. This is why using less fat ground beef is recommended, perhaps 10-15% maximum. A little fat can be good for taste. However, it does not need to accumulate in the bottom of your pan.
WHAT KIND OF CURRY POWDER TO USE
Blends of curry powder can differ in various ways between brands, and it’s crucial to select the one you are familiar with and you’re sure to like. The one I’m currently using is the 365 brand curry powder. However, I’ve also used the Sharwood line in the past. If you like, it is possible to use a mild curry powder or a spicy one. If you’re interested in making your curry powder, here’s an excellent recipe to make the homemade curry powder that spices it up.
HOW TO SERVE CURRIED GROUND BEEF WITH PEAS AND POTATOES
The dish is very filling, made of meat, potatoes, and vegetables, but I love adding some bread to the plate. I like serving the naan with the curried ground beef so I can scoop portions of the beef mix using the naan piece and eat all the ingredients into one bite (just like the meat pies I used to consume, but with a wide-mouthed open!). It is also possible to serve the beef curried over rice as an additional filler that isn’t too expensive.
Four cloves of garlic, chopped ($0.32)
1 tsp fresh ginger grated ($0.10)
Two tablespoons cooking oil ($0.08)
1 Tbsp curry powder ($0.30)
1 tsp of turmeric ($0.10)
1/4 1 tsp crushed red pepper (optional) ($0.02)
One lb. ground beef (15 percent of fat) ($5.49)
1 russet potato ( 3/4 lb.) ($0.63)
1 cup broth from meat ($0.13)
1 cup frozen peas ($0.50)
1/2 tsp salt ($0.02)
Two green onions, cut (optional) ($0.22)
Incorporate the minced garlic, the grated ginger, and the cooking oil into an enormous deep skillet. Cook the garlic and ginger on medium heat for 1 to 2 minutes. Then add the curry powder, turmeric, and crushed red pepper, and cook for another minute.
Then add ground meat to the skillet and the spices, and cook until the beef is tender.
As the meat is being cooked, cut and peel the potato into pieces of 1/2-inch.
Add the cubed potato as well as beef broth into the pan. Stir until the mixture is well combined with the ground beef. Cover the skillet and increase the heat to medium-high. Let the broth come to a boil.
Once the broth has reached an ideal temperature, reduce the heat to low and allow the broth to simmer for 10 minutes, keeping the lid closed (stirring often). After 10 minutes, your potatoes will be soft. Take off the top and cook for another few minutes or until most of the broth has evaporated.
Then, mix the peas that have been frozen into the mixture of potato and beef and cook until they are cooked. The curry beef should be tried, and add salt as needed (about 1/2 teaspoon). Serve with green onions sliced to serve warm.