Japanese Keema Curry
or
Oven-Safe Skillet 24cm Deep
- Cook
- 32 min
¾ lb (300 g) mixed ground beef and pork
1 medium onion, chopped
1 tomato, diced
1 ½ teaspoons kosher salt
1 clove garlic, minced
1 piece fresh ginger, peeled and finely chopped
½ teaspoon cumin seeds
2 tablespoons vegetable oil
Spices
1 tablespoon ground coriander
1 teaspoon ground cardamom
1 teaspoon ground clove
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
3.5 oz canned chickpeas, drained
2 tablespoons plain yogurt
1 tablespoon raisin, coarsely chopped
1 teaspoon garam masala
1 ½ tablespoons (20g) butter
Add oil, cumin seeds, garlic, and ginger into the pan, and cook over medium heat until fragrant.
Add ground meat and sear for about 5 minutes, stirring occasionally to remove excess moisture. Once the fat becomes translucent, add Spices and continue sautéing for another minute. Then, add onions, tomatoes, and salt, and mix well. Cover and simmer over low heat for 20 minutes, stirring occasionally.
Add chickpeas, yogurt, raisins, and garam masala to the pan. Cover and simmer over low heat for another 5 minutes. Stir in butter, then serve warm with rice.
Ground beef with a higher fat content can be used as a substitute for mixed ground beef and pork.
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