Ingredients
4
4 servings
- •2 tablespoons ghee (clarified butter)
- •1 teaspoon cumin seeds
- •1 onion, chopped
- •1 jalapeno pepper, seeded and minced
- •1 tablespoon curry powder
- •3 cloves garlic, minced
- •1 (1 inch) piece fresh ginger, peeled and grated
- •2 bay leaves
- •1 (16 ounce) can diced tomatoes
- •1 tablespoon chili powder
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •0.5 teaspoon ground turmeric
- •0.5 teaspoon salt
- •1 pound ground beef
- •2 cups frozen peas
Instructions
- Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeño pepper, curry, garlic, ginger, and bay leaves. Cook, occasionally stirring, until onion starts to soften, about 5 minutes.
- Pour tomatoes into the skillet; stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add beef; cook, stirring with a wooden spoon to break up meat, until no longer pink, about 5 minutes.
- Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 374
- Carbohydrate: 21g
- Fat: 21g
- Fiber: 6g
- Protein: 25g
- Sugar: 8g
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