The curry takes the flavors of meat be it lamb, beef, chicken or turkey and multiplies it with the rest of the ingredients. Use it to spoon over toast, tortillas, rotis or over rice.
Serves 4
ingredients
1/4 cup olive oil or ghee
1 teaspoon crushed cardamom seeds
1 cup minced onions
1 tablespoon minced garlic
2 cups of sliced mushrooms
8 ounces ground meat
1 1/2 tablespoons curry powder
1 cup chopped canned tomatoes or 2 cups diced fresh tomatoes
1 can garbanzo beans, rinsed and drained
1 cup fresh herbs for topping (such as cilantro, basil, mint, sage, or parsley)
instructions
In a medium sized stockpot, heat up the olive oil and when just shy of smoking, add the crushed cardamom seeds and minced onions. Cook at medium to low heat until the onions are golden brown, 8 to 10 minutes.
Add the minced garlic and sliced mushrooms. Within 3 to 4 minutes, add the ground meat and the curry powder. Cook this mixture until almost dry — the water from the meat and the mushrooms should have evaporated.
Add the tomatoes and garbanzo beans, lower the heat, cover the stockpot and simmer the mixture for 20 to 30 minutes. Turn the heat off and let the curry rest.
Serve topped with fresh herbs.
notes & variations
For a vegetarian version, omit the meat and add a cup of minced tofu.
To judge a good curry powder, smell it! It should be fragrant and aromatic.
Make this curry a day or two before. The flavors meld and it tastes better!
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