Mexican Itialian Indian Fusion Curry
From pengzor 16 years agoIngredients
- 1 lb Mince (Ground) beef shopping list
- 1 Strong yellow onion, Diced shopping list
- 4 cloves garlic, Minced shopping list
- 2 tomatos Diced (a can of diced tomatos is an acceptable substitue) shopping list
- 3 chipotle peppers, Diced (canned variety works best) shopping list
- 12-18oz tomato paste shopping list
- 1-2 tsp Patak's Vindaloo or garam masala curry paste (if not found in stores, available online) shopping list
- 2 tsp sugar shopping list
- salt shopping list
- Pepper shopping list
- oregano (to taste) shopping list
- basil (to taste) shopping list
- sour cream shopping list
- rice or pasta of your choice shopping list
How to make it
- Start with your beef thawed and ready to cook.
- Mince garlic and dice onions, tomatoes and chipotles (keep separate)
- In a large sauce pan (a wok works best) sauté Beef, onions and garlic, draining fat once the beef is browned.
- Season with salt and pepper to taste.
- Reduce heat and add cans of tomato paste, diluting it 1:1 with water (or more if you desire a thinner sauce)
- Add diced tomatos
- Add sugar
- Season with oregano, basil, salt and pepper to taste. Additional garlic may also be added.
- Let simmer for 5-10 minutes
- Add chipotle peppers, making sure to add some (about 2 tsp) of the adobo sauce the peppers are canned in.
- Add in Curry Paste and stir well.
- Let simmer for another 10-15 minutes, adding seasonings to taste.
- Serve over rice or pasta with a dollop of sour cream topping.
- NOTE: If the mixture becomes to caustic or spicy, simply add more sugar until acceptable. This will lessen the effect of the Capsaicin without sacrificing the flavor.
People Who Like This Dish 4
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