Thursday, July 19, 2007
minced beef with green pepper curry
500 grams of Minced Lamb or Minced Ground Beef (Keema)
1 Onion (finely chopped)
1 Green Pepper (cut into thin strips)
2 Green Chillies (finely chopped)
1 tsp. of Ginger Root (freshly grated)
2 cloves of Garlic (finely chopped)
1 tin of Tomatoes
1 tsp. of Turmeric Powder
1 ½ tsp. of Ground Cumin
4 tbsp. of curry paste
500 ml of Beef Stock
2 tbsp. of Cooking Oil
In a frying pan, heat some oil. Add onion and fry until they are well soft.
Add in minced lamb or minced beef and fry gently for at least 10 minutes or until brown.
Add in the garlic, chilli and green pepper, and fry for a further 5 minutes. Stir in the ginger, tumeric and cumin and continue frying for another 2 minutes.
Add the curry paste and fry for yet another 2 minutes. Mix in the tinned tomatoes and add the beef stock. Bring to the boil and then simmer without the lid for at least 20 minutes.
Tip: To increase the hot taste, add extra chillies.