3 tbsp. vegetable oil
2 tsp. cumin seeds
1 tsp. tumeric
1 tsp. ground coriander
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. sugar
2 heaping tbsp. curry paste (hot or mild as you prefer)
5 cloves garlic, peeled and finely chopped
2 serrano peppers or 1 jalepeno, finely chopped (seeded if you like a bit less heat)
2 inch piece of ginger root, peeled and finely chopped
1 large onion, peeled and finely chopped
2 cups or 1 14-oz can of diced tomatoes
1 1/2 lbs. ground beef or lamb, the leanest you can get (I prefer ground sirloin)
1 pkg. frozen peas (about 2 cups)
Heat the oil in a dutch oven then add the chopped onion, garlic, chiles, and ginger. Fry for about 3-4 minutes, then add the dry spices and curry paste. Fry another 3-4 minutes or until very fragrant. Add the diced tomatoes and about 1/2 cup water. Bring to a simmer and then add the ground meat, breaking it up with a spoon, leaving no large clumps. Simmer about 15 minutes or until most of the liquid has cooked away. Add the frozen peas and cook another 10-15 minutes. The curry should be nearly dry when finished. Garnish with chopped cilantro and eat with rice and naan. Enjoy!
