While perusing the entries for this month’s Taste & Create I came across Min’s version of this Ground Beef Curry. I had an instant craving for this and it gave me the opportunity to use the roti’s that I still had in the freezer.
The smells that came from the pan while everything was simmering were absolutely delicious! The dish itself tasted really good, I really loved the kick of the chili powder and I’m sure that I will be making this again!!
Ground Beef Curry
1/2 tbsp sunflower oil
1 1/2 onions, finely chopped
1/2 tbsp minced garlic
1 tbsp ground ginger
1 tsp ground turmeric
1/2 tsp ground cinnamon
1 tsp cumin seeds, crushed (I used cumin powder)
1 tsp coriander seeds, crushed
1/2 tsp chili powder
500 grams extra lean ground beef
4 medium firm potatoes (skin on), cubed
1 x 400 grams can diced tomatoes
1 cup beef stock
salt and pepper to taste (I left these out as my curry already had plenty of taste)
1 bunch of spinach, washed, stalks removed and shredded
Saute onion over medium heat in oil until soft. Add garlic, ginger and spices, fry for 2-3 minutes until fragrant.
Add beef and brown over medium to high heat.
Add potatoes, tomatoes and beef stock, turn heat down and allow to simmer for 30 – 40 minutes or until potatoes are cooked through.
Season to taste with salt an pepper (as said I skipped the salt and pepper, it was not needed in my opinion) and stir spinach through. Turn heat off and allow to rest for a few minutes for the spinach to wilt into the curry.
Serve warm with rice or rotis.