Print This Recipe Written by Chacha on Jul 6th, 2012 in Beef, Curry, Ground, Indian, Meats, Recipe | No Comments

Servings: 4 to 6


  • 3 tbsp. canola oil
  • 1 bay Leaf
  • 1 (1 inch) piece cinnamon stick
  • 1 black cardamom
  • 2 green cardamom
  • 2 whole Cloves
  • 1 large onion, finely chopped
  • 2 tsps. finely minced fresh ginger
  • 2 tsps. finely minced garlic
  • Green chilies, to taste, finely chopped
  • 1/2 tsp. turmeric powder
  • Cayenne pepper, to taste
  • Salt, to taste
  • 2 tsps. coriander Powder
  • 1 tsp. cumin Powder
  • 2 medium tomatoes, pureed
  • 1 pound ground beef
  • 1/2 cup frozen green Peas
  • 1/2 tsp. Garam Masala
  • 1/2 cup water
  • 2 tsps. freshly squeezed lemon juice
  • 1/4 cup finely chopped fresh cilantro leaves, plus extra leaves, for garnish
  • 4 hard-boil eggs, cut into quarters, for serving


In a large skillet, heat oil over medium-high heat. Add bay Leaf, cinnamon stick, black cardamom, green cardamom and whole Cloves. Stir for 30 seconds. Add onions and a little salt, mix well. Cover and cook for about 15 minutes, stirring frequently. Add ginger and garlic, mix well. Cook uncovered for another 5 minutes, or until onions turn brown and oil starts to separate from the mixture.

Add green chili, cayenne, turmeric, coriander and Cumin. Mix well. Cook for 1 minute. Add the beef, breaking up lumps with a spoon. Sauté until the meat is no longer pink. Add the tomatoes, water and season with salt and pepper. Stir well. Lower heat and simmer, covered, about 10 minutes. Add Peas and Garam Masala and cook for 5 minutes.

Stir in the lemon juice and chopped cilantro. Transfer to a serving bowl. Garnish with eggs and cilantro leaves. Serve immediately over steamed rice and warm chapatis.

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