Great with Naan♪ Beef and Bean Curry

Name: Great with Naan♪ Beef and Bean Curry
Yield: 4 servings
Cuisine: American
Ingredients: 300 grams Ground beef; 2 Onion; 100 grams Chickpeas (canned); 1 Tomato; 1 one 400 grams can Whole canned tomatoes; 2 large cloves Garlic; 1 large piece Ginger; 1/2 tsp Cumin seeds; 3 tsp ○Cumin (powdered); 1 tsp ○Turmeric; 2 tsp ○Red pepper; 1 dash ○Cinnamon; 1 dash ○Clover; 1 dash ○Cardamom; 2 tsp Garam masala (powdered); 2 cubes Soup stock cubes; 1 Salt and pepper; 3 tsp Soy sauce; 2 tbsp Japanese Worcestershire-style sauce; 4 tbsp Yogurt; 1 Chutney or honey

Share its first Cooksnap!

cookpad.japan @cookpad_jp

Back when I made curry with a spice packet bought from an e-commerce store, I realized how to make authentic curry. I sometimes make this kind of curry. You can make it any time you gather the ingredients together♪.
You could easily mince the onions if you have a food processor.
For those of you that who prefer roughly minced meat, give it a quick whirl in the food processor for a satisfying texture and it'll be delicious♪.

There are a lot of ingredients, so it might look like too much of a pain to make, but you doesn't take that long. If you take prep the mincing first, then the rest is relatively easy. My family doesn't like tomatoes, so I used minced meat this time, but feel free to use your preferred ingredients. When using chicken meat to make curry, marinate the chicken in 100 g yogurt first (for about an hour), and then add to the pot with the yogurt to make a delicious curry without the peculiar odor. Recipe by mana4me

Ingredients

4 servings

300 gramsGround beef
2Onion
100 gramsChickpeas (canned)
1Tomato
1one 400 grams can Whole canned tomatoes
2 largecloves Garlic
1 largepiece Ginger
1/2 tspCumin seeds
3 tsp○Cumin (powdered)
1 tsp○Turmeric
2 tsp○Red pepper
1 dash○Cinnamon
1 dash○Clover
1 dash○Cardamom
2 tspGaram masala (powdered)
2cubes Soup stock cubes
1Salt and pepper
3 tspSoy sauce
2 tbspJapanese Worcestershire-style sauce
4 tbspYogurt
1Chutney or honey

Cooking Instructions

1

Combine the ○ spices (they are all powdered) together in a dish. Finely chop the onions, remove the tomato skins in hot water, and finely chop.
2

Add olive oil and cumin seeds into a pot and cook over low heat. Once the cumin seeds have started to crackle, add the finely chopped garlic, and cook well over low heat until aromatic.
3

Add finely chopped garlic to the pot from Step 2, and saute until it turns lightly golden brown (It takes about 3~40 minutes, this is one of the keys to the flavoring so do it right). By the way, the photo above has been cooked for 15 minutes. The browned edges are not burnt, but it's the onion flavoring. It will be dissolved later.
4

Once the onions have become lightly golden, add the beef and sauté. Add the mixed spices once it has cooked through, and sauté for several more minutes.
5

After the spices have soaked into the meat in Step 4 and is aromatic, add the finely chopped tomatoes, canned tomatoes (squish in your hands and then put in), and the tomato juice.
6

Add chickpeas, salt, pepper, and soup stock cubes, and boil over low heat for about 15 minutes.
7

Add soy sauce and Japanese Worcester sauce while checking the taste (Use more Worcester sauce for those of you with a sweet tooth). Or add about 2 teaspoons of chutney to make it mild.
8

Add 4 tablespoons yogurt, simmer for an additional 40~50 minutes, and boil down excess water. Turn off the heat and add garam masala after 10 minutes.