I was inspired to make this after my friend Paul Clark reminisced about eating it in London. I’d never tasted it before, but after looking up a recipe online, decided to give it a spin. This recipe was inspired by one originally printed in Food and Wine. It’;s sinfully easy, and tastes great.
Serves 4-6, 45 minutes prep and cooking time
1 tablespoon canola oil
2 pounds good-quality ground beef
1 large onion, finely chopped
2 tablespoons minced fresh ginger
2 large garlic cloves, minced
1 1/2 tablespoons Madras curry powder
Salt and freshly ground pepper
1 large Yukon Gold potato, peeled and cut into 1/2-inch dice
1 1/2 cups low-sodium chicken broth
One 14-ounce can unsweetened coconut milk
One 14-ounce can diced tomatoes with their juices
1 1/2 cups fresh or frozen peas
In a large, deep skillet, heat the oil. Add the ground meat and cook over high heat, stirring to break up the lumps, until no longer pink, about 5 minutes. Add the onion, ginger, garlic and curry powder and season with salt and pepper. Taste, and add more curry powder if needed. Cook over high heat, stirring frequently, until the onion is softened, about 3 minutes. Add the potato, broth, coconut milk and the tomatoes and their juices and bring to a boil. Cook over moderate heat, stirring occasionally, until the potato is tender, about 15 minutes.
Using the back of a spoon, lightly crush some of the potato. Add the peas, and cook just until heated through. Sprinkle chopped cilantro on top for serving.
Serve with naan and plain basmati rice or Cumin Basmati Rice.