Indian curried ground meat is a dish that is full of flavor! It’s a hearty dinner that is quick, easy, and inexpensive to make. You can use the ground meat to make samosas, and I’ll show you how!
I’m pretty certain that I would have made a good depression wife or a war bride, because I can stretch a meal. I usually feed my family of four on a pound of ground meat, with enough for left over for another meal the next day. It’s easy, and I like to add lots of vegetables to anything I make.
Coming up with something quick to make that’s also different from “taco” night, is just a matter of knowing what spices, vegetables and herbs “go” with that particular cuisine. So when we feel like having something with an Indian twist, I’ll turn a pound of meat into curry and serve it over basmati rice with some Major Grey’s chutney.
The predominate spices are of course, curry powder and ginger. Cumin is also typical in Indian food, but in this case it is part of the curry powder. This recipe is actually meant to be the filling for samosas, Indian meat turnovers, which I make with the leftovers.
This easy Indian curried beef truly is one of my favorite easy recipes to make.
Easy Indian Curried Beef
- Saute' onions and potatoes 4 minutes, or until almost tender. Add spices and garlic and sauté another minute or two.
- Add meat and cook about 4 minutes or until no longer pink. Drain off fat and return to heat.
- Add broth and cook 2-3 minutes. Stir in peas ; cook 3 minutes until almost dry and potatoes are tender.
When there are leftovers, or if I want to make a portable meal, I make Samosas. They are perfect for a lunch or picnic! Use your favorite pie dough recipe, or for a short-cut, use refrigerated pie dough.
- 2 2/3 cups Curried Beef recipe above
- Pie dough rolled 1/8" thick and cut into 2, 10 inch rounds.
- 1 egg lightly beaten
- Preheat oven to 375 degrees F.
- Cut each pie circle into quarters.
- Fill 1/2 of each wedge with 1/3 cup curried meat.
- Brush 2 sides of wedge with egg wash, fold over edges to form a triangle, press to seal.
- Brush top of wedge with egg wash. Repeat with remaining wedges.
- Bake for 15-20 minutes, or until golden brown.
- Serve with Major Grey chutney.
Looking for more Indian dishes?