Ground Beef and Potato Fry

This dry curried dish is made with ground beef or lamb. The potatoes are optional and can be replaced by a cup of peas. Ground beef made its way into kitchens in Kerala quite recently, so this is a fairly new addition to the Syrian Christian kitchen. This dish can be served with rice or pathiri, or on toast as a snack.

1/2 cup oil
2  large potatoes, cut into 1/2-inch cubes
1  large onion, chopped
1 teaspoon minced fresh ginger
8 cloves garlic
2  tomatoes, chopped
3 tablespoons ground {coriander}
2 teaspoons chili powder
1 teaspoon ground {turmeric}
1/2 teaspoon finely ground {black pepper}
1/2 teaspoon ground {cinnamon}
1/2 teaspoon ground {cloves}
1/2 teaspoon ground {cardamom}
1 pound ground beef
4 cups water
1 tablespoon salt
1 teaspoon lime juice
1 tablespoon chopped fresh coriander leaves (cilantro)
Heat the oil in a skillet. Add the potatoes and fry until golden brown; remove from the pan and set aside.

In the same oil, fry the onion, ginger, and garlic for 2 minutes. Add the tomatoes, and fry for 2 more minutes. Add the coriander, chili powder, turmeric, pepper, cinnamon, cloves, and cardamom, and fry over low heat until the oil rises to the top.

Add the ground beef and stir-fry for 5 minutes, until the spices and meat are blended together.

Add the water and salt, and cook, covered, for 10 minutes. Add the water and salt, and cook, covered, for 10 minutes. Add the potatoes and stir-fry until the meat is dry.

Remove from the heat, add the lime juice and coriander leaves and let sit covered for a few minutes before serving.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 35-40 min

Servings: 4

Recipe By: Lathika George

From:  The Kerala Kitchen
Used with permission of Hippocrene Books