I remember eating these extremely delicious meat pies when I was a child. It’s hard to explain what exactly was in the mix of ground beef, potato cubes, curry powder, and sweet peas.
I don’t know exactly what it was, but I do know that it had ground beef seasoned with curry powder, sweet peas, and tender cubes. It was incredibly simple, hearty, and filling, and it was definitely one of my absolute favorites.
I’m a busy person these days, so whenever I got a craving for those yummy meat pies, I simply whipped up a curried ground beef filling and ate it straight out of the bowl instead of making hand pies by hand. As far as the curried ground beef goes, it was still totally delicious and much easier to prepare than you might think.
If you’re curious about some different ways that you can serve this curried ground beef, continue reading the things that Apronese shares with you in detail below.
Inspiration for Recipes
While I was growing up, I consumed this delicious mixture of ground beef, never realizing that it was basically an Americanized version of a dish from India known as Keema, a spicy ground meat dish. This filling can also be found in Samosas, which are typically filled with the same spices.
Because the recipe below doesn’t have the same kind of flavor and texture as real keema because it uses a store-bought curry powder blend with a very simplified ingredient list, I do not want to call it Keema and do the name so much harm.
It’s definitely worth checking out the recipes for Keema Matar from Tea for Turmeric, Pakistani Aloo Keema from Flour and Spice Blog, or Classic Keema Matar from Afelia’s Kitchen if you happen to be looking to try an authentic version of Keema. Finally, if you’d like to try a Samosa, try this recipe from Swasthi’s Recipes for Samosas.
Choosing the Right Beef
You don’t want to drain off any fat after browning the ground beef, since the spices and aromatics will go in before the beef.
Otherwise, you will lose some of the flavor of the ground beef. That is why you will want to use ground beef that has a lower fat content, maybe 10-15% minimum fat. You do want some fat in your dish to add some flavor, but you do not want it to pool in your skillet after cooking.
Curry Powder: What Kind to Use?
It is important to choose a curry powder blend that you are familiar with, and one you enjoy, since curry powder blends can vary greatly from brand to brand. It is the 365 brand curry powder that I am currently using, but I’ve also used Sharwood’s curry powder in the past.
You can use a mild curry powder, or a spicy curry powder if you prefer. Spice it Up has a great recipe for homemade curry powder if you want to try it.
How to Serve Curried Ground Beef with Peas and Potatoes
It is quite filling on its own because it includes meat, potatoes, and vegetables, but I do like to add a little bread as an extra topping.
I love serving naan with this curried ground beef so that I can scoop up some of the beef mixture with the piece of naan and get everything in one bite (just like those meat pies I used to eat, but open faced! ). In addition to the curried beef you could serve with rice as an inexpensive filler to make it more appealing.
Can I Add More Vegetables?
Yes, this mixture is so flexible and you can always make it different depending on the type of vegetables you want to add.
For example, if you would like to incorporate a few extra vegetables, you may wish to add diced onions, chopped carrots, or perhaps even broccoli. If you want a lower carb option, you may wish to use small cauliflower florets in place of the potato.
Curried Ground Beef with Peas and Potatoes
It has savory curry powder, meat and potatoes, which are combined with savory curry in this savory curried ground beef skillet that you can make on a weeknight.
Servings: 6 (1 cup each)
- 4 cloves garlic, minced ($0.32)
- 1 tsp grated fresh ginger ($0.10)
- 2 Tbsp cooking oil ($0.08)
- 1 Tbsp curry powder ($0.30)
- 1 tsp turmeric ($0.10)
- 1/4 tsp crushed red pepper (optional) ($0.02)
- 1 lb. ground beef (15% fat or less) ($5.49)
- 1 russet potato (¾ lb.) ($0.63)
- 1 cup beef broth ($0.13)
- 1 cup frozen peas ($0.50)
- 1/2 tsp salt ($0.02)
- 2 green onions, sliced (optional) ($0.22)
- A large deep skillet can be used to cook the minced garlic, grated ginger, and cooking oil in. Sauté the garlic and ginger over medium heat for 1-2 minutes, followed by adding the curry powder, turmeric, and crushed red pepper. Cook for one more minute. Remove from heat and serve hot.
- Adding the ground beef to the skillet along with the spices and sautéing it until it is cooked through will create a great flavor.
- During the time that the beef is cooking, peel and cube the potatoes into 1/2 inch pieces while they are cooking.
- I have added the cubed potato, beef broth, and stirred to combine all the ingredients with the ground beef. I’ve covered the skillet and turned the heat up to medium high, and allowed the broth to boil for a few minutes. I’m adding more butter later on.
- In order to make sure the potatoes are tender, it is important to turn down the heat once they reach a boil and simmer the broth for 10 minutes (stir occasionally). When you take the lid off of the pot after 10 minutes, you will see that the broth will evaporate most of the way. Once you have removed it, simmer the potatoes for a few more minutes and until the broth is almost all evaporated.
- After stirring the frozen peas into the beef and potato mixture and heating it through, place the curry beef on a platter and add salt to taste (about 12 teaspoons). Arrange the thinly sliced green onions on top of the curry beef and serve immediately.
Serving: 1 cup ・ Calories: 293 kcal ・ Carbohydrates: 12 g ・ Protein: 16 g ・ Fat: 20 g ・ Sodium: 399 mg ・ Fiber: 2 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
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How to Make Curried Ground Beef with Peas and Potatoes – Step By Step Photos
The first step is to mince 4 cloves of garlic and grated about 1 teaspoon of fresh ginger. Put the minced garlic and ginger in a skillet and add 2 tablespoons of cooking oil.
Sauté it over medium heat for one or two minutes, until the garlic and ginger have turned golden.
Thereafter, add 1 tablespoon curry powder, 1 teaspoon turmeric, and 14 teaspoons of crushed red pepper (optional) to the skillet and continue to sauté over medium heat for approximately one more minute, or until the spices become fragrant.
As soon as the ground beef has cooked through, add it to the skillet and continue to cook until it is well done.
This can be baked while the beef is browned and you should peel and cube one russet potato into half inch pieces, so that you have about 3/4 lbs. of peel and cubes.
This can be a little more or less depending on how generous you are.
As soon as the beef has browned, add the cubed potato and one cup of beef broth to the pot. Stir until the potato is thoroughly heated.
You can bring the broth up to a boil by placing a lid on the skillet, turning the heat up to medium-high, and heating it to a boil.
As soon as it has reached boiling point, turn the heat down to medium-low and allow the potatoes to simmer for about 10 minutes with the lid on, stirring occasionally.
Upon completion of the ten minutes, you should find that the potatoes are tender. Once they are done, remove the lid and let it simmer for a few minutes more, or until the broth is almost completely evaporated.
One cup of frozen peas can be added to the skillet and stirred to combine. Allow the peas to be heated through by stirring frequently.
The curried beef with peas and potatoes should be tasted before adding salt to your own taste (I added about 1/2 teaspoons of salt to my dish).
You can finish the dish by topping it with thinly sliced green onions.
If you have a good idea for this dish, remember to share it with Apronese and everyone. The combination of beef, beans and potatoes is an interesting and wonderful thing that you should try.
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