Thanksgiving left me all cooked out and we lived on leftovers from that and other recent meals for several days.
However, this dish, which is Cooking Light's version of an Indian dish called Tori Keema, appealed to me so much that I made it twice within the last two weeks. It is easy, savory, and quick ... all highly appealing qualities whether faced with feast cooking recovery or a mid-week meal.
I have rearranged the cooking instructions somewhat to only use one pan. I also use more oil than they call for, though the as little as possible needed to get the job done.
Start some rice cooking before you put this on and you'll have a great dinner with little effort.
Curried Beef with Potatoes and Peas
Prep time: 10 minutes
Cooking time: 10 minutes
1 cups (1/2-inch) cubed peeled red potatoes (I always use a baking potato)
2 teaspoons olive oil
1 pound ground round
1 cup chopped onion
1 cup frozen green peas
1 cup chicken broth
2-1/2 teaspoons curry powder
1 tablespoon mango chutney, such as Major Grey (don't sweat this if you don't have any)
1 teaspoon salt (my amount, not CL's)
1/4 teaspoon black pepper
Chopped fresh cilantro (optional)
1. Heat oil in a large nonstick skillet over medium-high heat. Add potato, cook 8 minutes or until lightly browned. Remove to bowl.
2. Cook beef and onion in skillet over medium-high heat until browned; stir to crumble. Stir in peas.
3. Add potatoes, curry powder and broth; cook 2 minutes. Add chutney, salt and pepper; simmer 1 minute. Sprinkle with cilantro, if desired. Yield: 4 servings.