Canadian Minced Beef Curry is a modern Canadian recipe for a home-style minced (ground) beef, potato and green pea curry loosely based on mattar keema. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Canadian Minced Beef Curry.
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This is a classic Anglo-Indian curry based on traditional mattar keema (which is typically made from minced mutton (ie goat)). This particular version of a minced beef curry comes from Canada. This is a home-style curry rather than a Restaurant-type curry. Versions of this curry are also found in Australia and the UK.
Method:
In a wok, pan or tall frying pan heat the oil over medium heat. When the oil is hot, add the onions and cook, stirring occasionally, until golden brown (about 12 minutes).
Add the garlic and ginger and cook for a further 2 minutes, until aromatic. Scatter over the curry powder then stir in along with the tomato puree, salt and chilli flakes. Continue cooking, stirring, for 2 minutes.
Crumble over the minced (ground) beef, breaking up with spoon and cook for about 5 minutes, until browned. Add the potatoes and cook, stirring frequently, for 2 minutes. Finally add the tomatoes, soy sauce and 250ml (1 cup) water. Bring everything to a boil, reduce to a simmer, cover the pan and cook for about 15 minutes, until the potatoes are tender and the gravy has reduced.
Finally, stir in the peas and cook for 5 minutes more. Serve accompanied by plain rice.
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