My ground beef and sweet potato curry is chock full of Indian spices. I call this a curry, but it’s actually more of a dry dish. It’s flavorful but I wouldn’t call it spicy. I think the sweet potatoes do a wonderful job counteracting the heat so if you like it hot, feel free to add more Kashmiri chilli powder or cayenne to taste.
I cook beef probably more often than I should. It’s funny but until about ten years ago, I didn’t even know Indian beef recipes existed. I know that might sound silly, but my parents grew up in north India, where you don’t see people eating beef. During our family trips to India, I had never seen anyone eat beef or talk about eating beef. That’s because cows are considered sacred to Hindus and Hinduism is the predominant religion in India. I grew up in a Sikh family and so while it was always acceptable for us to eat beef, my mom didn’t cook beef in the house until I started dating Roby (now she makes us steak whenever my husband and I visit).
Roby, is Catholic and his family is from Kerala, where beef is a staple. I love that he and his family have introduced me to a whole new way of cooking and combining spices. If you like Indian food and ground beef, then you’ll love this dish. If you don’t like beef, you can substitute this with a different type of ground meat: ground lamb, goat, chicken or turkey will work just fine too 🙂
This is one of the many delicious recipes in my eBook, South Asian Persuasion: 100+ Paleo Indian recipes. If you like this then you’ll love my eBook!Print
- 3 tablespoons coconut oil, divided
- 1 large (or 2 medium) sweet potato, peeled and cut into ½-inch cubes
- 1 onion, diced
- 4 cloves garlic, minced
- 1-inch ginger, minced
- 3 tablespoons coriander powder
- 2 teaspoons homemade meat masala (click to see the recipe!)
- 2 teaspoons Kashmiri chilli powder
- 1 teaspoon salt
- ½ teaspoon turmeric
- ¼ teaspoon freshly ground black peppercorns
- 2 large ripe tomatoes, chopped
- 1 pound ground beef
- Cilantro, garnish (optional)
- Melt 2 tablespoons of coconut oil in sauté pan, then add chopped sweet potatoes and fry for 12-15 minutes, or until golden brown. Set aside for now.
- Add 1 tablespoon of coconut oil to the pan and stir-fry the onion for 3-4 minutes, or until soft.
- Add the garlic, ginger and spices, stir-fry for a minute, then add the tomatoes. Mix well then add the ground beef.
- Cook until the tomatoes dissolve into the curry and the beef is cooked through.
- Raise the heat to high and add the sweet potatoes back to the pan.
- Stir fry until the beef mixture is mostly dry, about 3-5 minutes
- Garnish with cilantro if desired. Serve.