Ground Beef Curry With Peas

Combine in a bowl:

1 pound ground beef
1 egg, beaten
2.5t cumin
1.5t coriander
1t ground ginger
3 garlic cloves, minced
3T cilantro
1/2t salt
1/4t pepper

Mix with hands well and form 1.5" meatballs. Heat 3T oil in casserole. Cool meatballs till brown. Transfer to plate. Add to casserole and cook till golden:

1 medium onion, minced

Then, add and cook 1 minute:

1T curry powder
1/2t cardamom
3 cloves garlic, minced
1t cumin

Add:

2T flour

Cook, stirring constantly, 1 minute. Add:

14.5 oz can tomatoes, cut up, with juices
1 cup beef stock
1 bay leaf
2t lemon zest
1/2t salt
1/4t pepper

Return meatballs to pan. Bring to boil, then reduce heat and simmer till meatballs are no longer pink in center, about 30 minutes. Discard bay leaf. Stir in:

1c frozen peas
1/2c yogurt

Stir till heated through, about 5 minutes. Add 2 tablespoons chopped cilantro. Serve over basmati rice.


* cumin, coriander, and cardamom should be in regular spice aisle.