Kenyan Ground Round Curry
"This goes really well with spaghetti. It also works really well with 12 ounces of meatless "meat" instead of beef. In Kenya this is called Kima Curry."
photo by luvcookn
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 2 tablespoons oil
- 1 cup onion, chopped
- 1 lb lean ground beef
- 1 1⁄2 teaspoons curry powder
- 5 garlic cloves, minced
- 1 tablespoon gingerroot, minced or 1 teaspoon ground ginger
- 1 medium tomatoes, chopped or (12 ounce) can diced tomatoes, drained
- 1 tablespoon tomato paste
- 1⁄2 teaspoon ground cinnamon
- 1 tablespoon cilantro, chopped
- 1⁄2 cup water
- salt
directions
- In a deep medium-sized frying pan, saute onions and ground beef in oil until meat is browned. Skim fat.
- Add curry powder, garlic, ginger and tomatoes. Fry briefly, then add tomato paste, cinnamon and cilantro.
- Stir and add water and salt to taste.
- Simmer 20 minutes over medium heat to blend flavors. Serve over rice, spaghetti or with chapatis.
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Reviews
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This was good. I used canned tomatoes and added the juice with the water. -
Easy and very flavorful recipe. I've made this 2 or 3 times now and it had been a while, and it was even better than I had remembered it. I used the canned tomatoes (drained) and then added the reserved juice in place of the water, only until I had the desired consistency. Something about this creates a very nice thick broth. I served with lavash (along the lines of chapati or injera), so I kept it on the thicker side. I used carrots cooked with cumin and the rest of my tomato juice for a vegetable. Thanks for posting! -
Wonderful curry. We really enjoyed it! I did add peas as that is how I have always had it. Lends a wee bit of colour to the dish. I served this with "recipe #109803" and basmati rice. Thank you for sharing. Made this for African Recipe Fun. -
My kids loved this. Thanks! -
Thank you for this recipe- the aroma while preparing was out of this world marvelous and the taste was superb. I am not a fan of putting sauce on spaghetti - but I will make this as our regular sauce in the future - I'd give you more stars if possible- thank you again.
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Tweaks
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Easy and very flavorful recipe. I've made this 2 or 3 times now and it had been a while, and it was even better than I had remembered it. I used the canned tomatoes (drained) and then added the reserved juice in place of the water, only until I had the desired consistency. Something about this creates a very nice thick broth. I served with lavash (along the lines of chapati or injera), so I kept it on the thicker side. I used carrots cooked with cumin and the rest of my tomato juice for a vegetable. Thanks for posting!
RECIPE SUBMITTED BY
Valeria
Cheyenne
I am a Spanish teacher and my favorite thing to cook is a slow baked Lima bean casserole with herbs de provence. I also love cooking dairy-free with cashew cream.
