MOM’S GROUND-BEEF CURRY WITH PEAS
Recipe from Hisham’s food truck
2 tablespoons canola oil
2 large onions sliced
2 pieces stick cinnamon
3 bay leaves
6 green cardamom pods
1 large tomato grated (big blades on a box cutter)
½ tablespoon minced garlic
1 tablespoon minced fresh ginger
1 or 2 finely minced chili peppers (I use long Indian pepper). For a milder curry, use the chili pepper whole instead of mincing. You can remove the whole chili after cooking before you serve.
1 tablespoon curry powder
½ tablespoon borrie (turmeric)
½ tablespoon freshly ground jeera (cumin)
½ tablespoon freshly ground koljander (coriander)
1 pound ground beef (I like 90-percent lean)
2 potatoes peeled and quartered
Half a bag of frozen peas
Fresh cilantro, if desired
Sweat onions, cinnamon sticks, cardamom pods and bay leaves in oil over medium heat, about 10 to 15 minutes. Add tomatoes and cook 10 minutes more, then add garlic, ginger and chili peppers. Stir constantly until cooked through, about 10 minutes. Add the spices and simmer until well-combined. Salt to taste. You can add a little water, if needed. Be careful not to burn. Add ground beef to sauce, breaking it into smaller bits as you do so. Continue stirring until beef and sauce are well-combined. Cook covered for about 20 minutes. Add potatoes and cook until soft. Add frozen peas and cook for about 10 more minutes. Garnish with fresh cilantro. Serve with rice or roti.
(The spicy yogurt sauce is a secret recipe available only at the food truck.)
Note: A nutritional analysis is not available for this recipe.