December 28, 2011

Food and Wine Keema Beef Curry

When my oldest son was around two-years-old he became obsessed with spicy foods. One day I walked into the kitchen and discovered him eating a habanero pepper like an apple. Even I have a hard time with unseeded habaneros, but not my son. He loves spicy food. My husband shares my oldest son's love of spicy foods, especially curry. They have been known to go out to the Indian restaurant in town, just the two of them to indulge their cravings. I try to cook curry at home at least a couple of times a month and recently the January 2012 issue of Food and Wine magazine had a recipe for Keema Beef Curry, which looked delicious and easy to prepare.

This recipe has 16 ingredients. It takes 45 minutes of total time and makes 4 to 6 servings. I had no problems finding any of the ingredients at my local grocery store. I ground my own beef and used homemade chicken stock. The texture on home ground beef is better and the beef quality can be better controlled than any I can buy pre-ground at my local grocery store. I found that the potatoes took longer than the 15 minutes suggested by the recipe, closer to 20-25 minutes. I followed the remainder of the recipe as written.

My family loved this recipe. It made more than enough for a meal for my family of four, plus enough leftovers for an additional meal. I served the curry over rice and added Greek yogurt to my youngest son's plate to cut down on the heat. This is a very easy recipe that I will definitely make again in the future.

For the recipe go to Keema Beef Curry.
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