Ground Meat Curry with Red Beans
A cheap and quick curry for intense workout days. With some rice alongside, you ensure a balanced meal with everything: fiber, protein, carbohydrates and lots of flavor.
Ingredients
500 g ground lamb (but you can also try with other types of ground meat)
1 can of red kidney beans (240 g after draining)
2 cloves
1 small piece of cinnamon stick (approx. 2 cm)
3-4 green cardamom pods
1 large onion
4 large garlic cloves
1/2 tablespoon grated ginger (paste)
1 tablespoon tomato paste
1 teaspoon ground coriander
1 teaspoon chili powder (Kashmiri chili)
1 teaspoon garam masala
1/2 teaspoon ground black pepper (freshly ground)
1/2 teaspoon ground cumin
200 ml water
5 tablespoons oil
4 sprigs parsley (or fresh coriander)
10 large mint leaves
salt
Servings: 4-5
How to prepare ground meat curry with red beans
- Heat the oil and add the cloves, cinnamon and cardamom pods crushed with the flat side of a knife to expose the seeds inside. Sauté briefly, just until fragrant.
- Add the finely chopped onion and turn the heat to low. Sauté until very soft, about 10-15 minutes. You can let it caramelize slightly if you wish.
- Add the crushed garlic and ginger paste and sauté everything for another 2-3 minutes.
- Add the tomato paste and sauté for 2 more minutes.
- Add the coriander, chili, garam masala, pepper and cumin. Mix to distribute evenly.
- Add the ground meat and sauté, stirring frequently, until the meat changes color everywhere and all the liquid released by it evaporates.
- Sprinkle salt to taste and add the water. Bring to a boil and then simmer covered, on low heat for 15 minutes.
- Add the drained beans and simmer for another 5 minutes with the lid on.
- Add the finely chopped herbs and mix.
- Serve in flatbread or with basmati rice and drizzled with raita.
