Wednesday, January 4, 2012

Kenyan-inspired Ground Beef Curry/BBQ

Saute until browned:
  • Wad of sliced onions (I like onions, so roughly 1-3 large onions, I like red onions)
  • Bunch of ground beef (1-1.5 lbs)
  • Hot peppers (optional, jalapenos are okay but thick-skinned, consider serrano), a bunch
  • Curry powder (I like curry, roughly 2-4 tsp)
  • Crushed garlic (sometimes I saute this with the beef and onions, 5-10 cloves)
  • Grated ginger root (2-3 tbsp; freezing peeled ginger and using a microplane makes this easier)
  • Sliced/chopped/diced tomatoes (I usually use a can of crushed, roasted tomatoes)
After that's all mixed in:
  • Some cinnamon (not much)
  • Chopped cilantro (if desired)
  • Some water
  • Some salt
  • Anything else you think might be good; cumin, cardamom, clove, sage, nutmeg--this recipe is easily tunable to various mixes of sweet/spicy/savory, and mixing them all up in one is fun.
Let it all simmer for 15-30 minutes, depending on squishy you like your onions, how blended you want the flavors and how hungry you are.

I'll often add some coarsely-chopping onions (and peppers) towards the end of the simmering process for some additional crunch and zest.