The family has long enjoyed this Pakistani meat curry. Everyone like it and it’s extremely simple. Serve with steamed white rice.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 tablespoons olive oil
- 1 small onion, diced
- 1 pound ground beef
- 2 medium tomatoes, chopped
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon chile powder
- ¼ teaspoon cayenne pepper
- 1 (8.5 ounce) can peas, including liquid (Optional)
Instructions
- Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until browned, 5 to 8 minutes. Add beef and tomatoes. Cook, uncovered, until tomatoes break down, about 15 minutes.
- Add curry powder, paprika, salt, pepper, chile powder, and cayenne. Cover and simmer until flavors combine, about 30 minutes. Uncover and stir in peas with liquid. Cook until heated through, 3 to 5 minutes.
- If omitting the peas, you may want to add 1/2 cup of water.
Nutrition Facts
| Calories | 438 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 8 g |
| Sodium | 658 mg |
| Sugars | 3 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
We love this recipe and it is one of the favorites in our home. I always make some naan to go with this. The only change up that my family prefers is that instead of green peas I add Chick Peas or Garbanzo Beans depending on what part of the Country you are in is what you call them. They give it a heartiness that we just love. You may need to add a touch more liquid if you don’t care for it to be very thick. Delicious!
I love this dish and have made it several times and it’s always been a hit.
I enjoy this recipe as is! But I suggest that you read through the many comments about it that follow my comment from today, 9-21-22! Remember, this recipe is at least 4 years old by now, and, unlike many comments posted by allrecipes members about recipes, there are many about this recipe that I found to be very useful, and you will too! For example, several have commented about the cooking of the ground beef! I always learn something from the many ways that home chefs claim they cook their ground beef . In this recipe, the O/P did not specify doing any draining off step, allowing the rendered fat and water to remain in the skillet. I think that ground beef loses a lot of its beefy goodness when the fat and water from the cooking gets discarded. So I no longer discard them. I make it a point, however, to allow the water to boil off, and to do this, while avoiding the burning of the ground beef on the bottom of the skillet, I apply a very old and trusted technique ….. constant stirring of the ground beef! Getting some pieces very brown, but not blackened! Then I begin with the tomatoes and begin to cook! Thanks for listening to my comments. I make this recipe once a month, never skimping on the cayenne! Happy cooking!
Just love it
It was just kinda alright. I had to add extra curry powder, lime juice and honey to give it some oomph. Before that is was kinda bland. Not a make again.
Made with ground moose meat and served with mango chutney. Superb!
I thought this recipe was very tasty. I used a semi-drained can of diced tomatoes instead of fresh and followed the advice of one reviewer and substituted some grated carrot for the canned peas during the sauteing step and it turned out great. I’ll definitely make it again!
Very good recipe. If you like alot of flavor add more seasoning and adjust it to your taste.
Really tasty! Reminded me of a more middle eastern version of arancini filling (Sicilian rice balls). I did add a Tbs of tomato paste, a half can of tomato sauce, and a Tbs of minced garlic after the beef is browned. I didn’t strain off the fat, but I used low fat ground beef. Served with basmati rice. Yum!
Too salty!
Added carrots, potatoes and bell peppers.
Very tasty comfort food. I spooned off most of the grease from the meat and tomatoes before I added the peas. I will drain off the fat next time before I add tomatoes and spices. I had some green onions and sweet garden peppers which I chopped and added with the peas. I also added a slurry of corn starch and beef stock to make the sauce smooth and thicker. The spice mix was perfect. This will be a go-to for an easy, flavorful dinner.
I made this and served it over white rice. My husband and I liked it okay . It was easy as to make as hamburger helper but much better
Easy, delicious and part of my general rotation. Do use fresh tomatoes and not canned–it makes a big difference. I add garlic and sometimes veggies I want to use up. I’ll often serve on a big bed of raw spinach in lieu of rice.
Added extra curry powder, paprika and salt and one can of crushed red tomatoes when I added the frozen peas 10 minutes from the end of the simmer cooking time. Was a bit spicy
It’s not authentic for me, but I will make this again and use a bit of chopped cilantro as a ‘pass around’ or incorporate it in the end. I will rate it again then.
We loved this! I used crushed tomatoes from a can that was already opened in place of the fresh diced tomatoes and added a tablespoon of ginger garlic paste. Delicious with rice!
What I liked about this was the blend of spices balanced out so well. I didn’t add any water as my wife took pictures of the ingredients, but not the directions, on her cell phone. She also missed the peas. I cooked the ground beef first and used the rendered fat to cook the vegetables. I reduced the heat and tossed in the spices. They cooked in the rendered oil for a minutes before turning up the heat and adding the beef back (beef tallow has a higher smoke point than EVOO & VOO). When the beef had warmed up again, I reduced the heat and let the ingredients blend together. Next time I will add a little liquid and frozen peas. I’m not a big fan of canned peas. Finally I quadrupled the amount of spices and stored them in a jar for quick use in the future. As I said I really liked the balance in the mix.
Just made this tonight – a definite “keep on the rotation” recipe. I didn’t have fresh tomatoes so used a can of diced tomatoes with chiles. I also added sauteed carrot to add a bit of sweetness. I will definitely make this again!
Very good. I used canned diced tomatoes and Penzeys spices including regular curry and hot curry. Spicy but nice. Leftovers were great, too.
I really enjoyed this. I didn’t have ground beef so I used ground pork instead. I also followed another user’s tip and put shredded carrots in with the onions instead of peas, and I also added about 3/4 c of water. Very fragrant and tasty.