Monday, March 7, 2011

Fruity Beef Curry

As we have a freezer full of "Cooper's Farm's" hormone and antibiotic free, pasture raised, Angus-grade beef, and I was wishing I was somewhere far warmer than home, I created this sweet and succulent curry which fit the bill perfectly!

2 tsp EVOO
1 lb lean ground beef
1 tsp sea salt
1 1/2 cups chopped onion
1 tbsp cumin seeds
2 tsp coarsely grated fresh gingerroot (or 1/2 tsp ground ginger)
1 tsp turmeric
1/2 tsp ground cardamom
1 bay leaf
1/8 tsp ground cloves
1/2 tsp dried crushed red chilis
3 medium sized tomatoes, chopped
2 McIntosh apples, peeled, cored and chopped
Juice and grated peel of 1 medium lemon
1/2 cup sultana raisins.
2 medium bananas, cut into 1" pieces
1 cup chopped, ripe mango
2 tbsp liquid honey
  • Heat olive oil in a large skillet over medium heat.  Add ground beef and salt and saute until beef is no longer pink.  Add next 8 ingredients.  Stir together and cook for approx. 5 mins, stirring often until onion is soft.
  • Add next 4 ingredients, stir and cook covered for about 5 minutes, stirring occasionally until apple just begins to soften.
  • Add banana, mango and honey.  Stir, cook covered for 1 to 2 minutes, or until heated through and fruit is just slightly softened.  Remove and discard bay leaf.
  • Serve over basmati rice and ENJOY! 

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