2 T. oil
1 lg. onions, chopped
3 cloves fresh garlic, chopped
1 T. fresh ginger, chopped
1 1/2 lb. ground beef
2 1/2 t. ground coriander
2 1/2 t. ground cumin
1/4 t. fresh ground black pepper
1/2 t. turmeric
1/8 t. cinnamon
1 1/2 t. salt
1 lb. potatoes, peeled and cut into bite size pieces
1 c. plain yogurt or 1 c. sour cream
3/4 c. whole or 2% milk
3/4 c. frozen peas
1 1/2 t. lemon juice
1/2 c. chopped cilantro
In large deep frying pan, heat oil over moderate heat. Add onion and cook about 3 minutes. Stir in garlic and ginger and cook 1 more minute. Add beef and cook until no longer pink. Drain fat, if desired. Add coriander, cumin, pepper, turmeric, cinnamon and 1 t. salt. Cook for 1 minute, stirring. Stir in potatoes, yogurt/sour cream and milk. Cover. Bring to barely a boil. Reduce heat and simmer for 20 minutes. Uncover and simmer 5 minutes more. Stir in frozen peas and 1/2 t. salt. Simmer about 2 minutes. Stir in lemon juice and cilantro. This dish is a good introduction to Indian food for those not familiar with it. It’s flavorful and savory but not hot. Can be make with ground turkey or a mixture of ground beef and ground turkey.
Becky Schlatter, Chippewa Lake
