Ingredients
- 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
Spices
- 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
Instructions
- 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.
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