If you want to make a tasty stew to keep you warm this fall/winter, you’ve found it!
Indian Ground Beef Coconut Curry is a Keralite 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.
“I truly cannot believe this recipe does not have 700 likes and Five stars. I have made this recipe for years, shared it with friends, bought enough black mustard seeds to share with my neighborhood for 5 years, bought a curry plant that we NURTURE for this recipe ALONE and I get requests from it from my family ALL the time. Absolutely a hug in a bowl. The ONLY thing I do differently from the recipe (I rarely follow a recipe…this one is printed and pulled up OFTEN and followed to a tee) is I add peas JUST because we love peas. And to had color if I don’t have fresh herbs to tops it with. THANK you for this staple in my life.”Amy H.
When making beef ishtu, I’ll usually use the leftover beef from my Indian Fried Beef recipe, but when I don’t have fried beef in the freezer, I’ll use ground beef instead.
I usually use one can of coconut milk when making this dish, but you can use two or 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 flavors.
Love this recipe? Give one of my other Keralite recipes a try!
Keralite Recipes to Try:
- 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: