“I learned to cook Indian food from Julie Sahni, the former chef and teacher who wrote the seminal Classic Indian Cooking in 1980," says F&W’s Grace Parisi. “Her outstanding cookbooks lay out the basics in ways that make so much sense to me. My deeply flavored keema (minced) curry is based on those simple principles.” More Easy Indian Recipes
How to Make It
In a large, deep skillet, heat the oil. Add the ground meat and cook over high heat, stirring to break up the lumps, until no longer pink, about 5 minutes. Add the onion, ginger, garlic and curry powder and season with salt and pepper. Cook over high heat, stirring frequently, until the onion is softened, about 3 minutes. Add the potato, broth, coconut milk and the tomatoes and their juices and bring to a boil. Cook over moderate heat, stirring occasionally, until the potato is tender, about 15 minutes.
Using the back of a spoon, lightly crush some of the potato. Add the peas and cook just until heated through. Serve in bowls with cilantro, naan and rice.
Make Ahead
The curry can be refrigerated for up to 3 days.
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