Do you ever get tired of making the same thing for dinner, week after week? To spice up a weeknight dinner, try this recipe for a delicious Ground Beef Curry. I added a can of garbanzo beans to the originial recipe and we loved it. This curry tastes great reheated and that's just what Jack and I did. After dinner, we packed the remaining servings into microwaveable plastic containers to bring to work and heat for lunch the next day.
Ground Beef Curry
1 1/2 cups uncooked regular long-grain white rice
1 lb lean (at least 80%) ground beef
1 small onion, chopped (1/4 cup)
1 clove garlic, finely chopped
2 tablespoons grated gingerroot (about 3 inches)
1 tablespoon tomato paste
1 teaspoon salt
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon garam masala*
2 cans (14.5 oz each) diced tomatoes, undrained
1 can (15 oz) garbanzo beans (chick peas)
3 tablespoons chopped fresh cilantro
1. Cook rice in water as directed on package.
2. Meanwhile, in 12-inch skillet, cook beef, onion, garlic and gingerroot over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired.
3. Stir remaining ingredients except cilantro into beef mixture. Reduce heat to medium. Simmer uncovered 8 to 10 minutes, stirring occasionally, until slightly thickened.
4. Serve beef mixture over rice. Garnish with cilantro.
6 servings (1 cup rice and 3/4 cup beef mixture)
*From India, garam masala is a blend of up to 12 dry-roasted ground spices, including black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chiles, fennel, mace and nutmeg. It can be found at Indian stores and in the spice aisle of gourmet grocery stores. Or order online at Penzeys Spices.