Delicious and easy family recipes--Southern, Mexican, Cajun/Creole, Indian, and quick and easy. Suggestions for menus.
Monday, January 20, 2014
This is so easy and yummy. I made a few changes--coconut milk instead of yoghurt and milk and cayenne pepper. Serve with Basmati rice and garlic naan (Trader Joe's has a great frozen naan).
Vegetarian version - substitute cauliflower for beef, not for potatoes.
2 tablespoons cooking oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon chopped fresh ginger
1 pounds ground beef or ground lamb
1-2 Roma tomatoes, diced (optional)
2 1/2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
1/4 teaspoon fresh-ground black pepper
1/2 teaspoon turmeric
1/8 teaspoon cinnamon
1/2-1 tsp cayenne
1 1/2 teaspoons salt
1 pound boiling potatoes, peeled and cut into 1/2-inch pieces or cauliflower flowerets
1 can coconut milk
3/4 cup frozen petite peas
1 1/2 teaspoons lemon juice
1/2 cup chopped cilantro
In a large deep frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic and ginger and cook 1 minute longer. Add the beef and cook until no longer pink, about 3 minutes. Drain off any fat.
Add the diced tomato. Add the coriander, cumin, pepper, turmeric, cinnamon, and 1 teaspoon of the salt to the pan. Cook, stirring, for 1 minute. Stir in the potatoes or cauliflower and coconut milk. Bring just to a boil. Cover the pan. Reduce the heat and simmer for 20 minutes. Uncover the pan and simmer for 5 minutes longer.
Stir in the peas and the remaining 1/2 teaspoon salt. Simmer until the peas are just done, about 2 minutes. Stir in the lemon juice and the cilantro.