If you are looking to make a tasty stew to keep you warm this fall/winter, you’ve found it!
This Indian ground beef coconut curry is a Keralite inspired dish.
In Kerala, they make a ton of stew, or as they call it: ishtu. Ishtu. It’s fun to say… and even more, fun to eat. You can make all kinds of ishtu with chicken, lamb, beef, potatoes, eggs, etc. Because this is a mildly spiced stew, it’s usually eaten for breakfast but in our house, we eat ishtu for lunch or dinner.
When making beef ishtu, I’ll usually just use the leftover beef from this recipe but since I didn’t have any of the fried beef in the freezer I decided to use ground beef instead.
I usually just use one can of coconut milk when making this dish, but you can definitely use two or can just add water/stock if you prefer a soupier stew. I make my stew nice and hearty – a lot of meat with every bite.
If you like a spicy stew, add more Serrano peppers. The recipe below is subtly spiced but still packs a lot of flavor.Print
- 1–2 tablespoons coconut oil
- 1 teaspoon black mustard seeds
- 1 large red onion, finely chopped
- 1 serrano pepper, minced (I used a small one to make a mild curry. Add more if you like it spicy)
- 2 sprigs curry leaves
- 1 tablespoon garlic, minced (~4 garlic cloves)
- 1-inch piece ginger, minced
- 2 teaspoon homemade meat masala
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ¼ teaspoon Kashmiri chili powder
- ½ teaspoon salt
- 1 pound ground beef
- 3 medium carrots, chopped
- 1 potato, chopped (optional)
- 1 can coconut milk, canned and full fat (add more coconut milk or water if you like a thinner curry)
- Salt and pepper to taste
- Heat coconut oil in a pan over medium heat and add mustard seeds. Once seeds start to pop, add onions, serrano pepper and curry leaves.
- Once onions begin to brown, add garlic and ginger.
- Add the spices and let them bloom – then add ground beef.
- Cook the beef until it’s mostly browned, then add the carrots, potato and ¼ cup of water.
- Cover the pan and cook for 5 minutes.
- Add coconut milk and simmer until the potatoes are tender (approx. 15 minutes).
- Adjust salt and pepper and add water if you prefer a thinner curry.
Just for fun, here’s an old picture from 2013: