Directions:
- Heat oil in a medium heavy bottomed frying pan on medium high heat for 1 minute. Add onions and saute, stirring regularly, for 15 minutes until brown. Add tomatoes, cumin, salt, turmeric and cayenne and saute for 5 minutes until oil glistens.
- Add cream, stir well and cook for 4-5 minutes. Break up ground beef and add it to curry. Cook for 6 minutes, then check to make sure beef is cooked to desired tenderness ( don't over cook beef or it will become hard and loose tenderness).
- Stir in raw sugar and mint, cook until sugar melts into beef. Turn off heat. Cool 5 minutes cover with lid. Serve with basmati rice.
- (I prefer to use canned or jarred pureed tomatoes in this dish. If you cannot find raw sugar use a couple pinches of granulated sugar - sometimes I like to omit the sugar all together.).
- Can use lean ground beef if extra lean is not available.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 322.01 Kcal (1348 kJ) | ||
| Calories from fat | 192.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.44g | 33% | |
|---|---|---|---|
| Cholesterol | 51.8mg | 17% | |
| Sodium | 1221.76mg | 51% | |
| Potassium | 499.64mg | 11% | |
| Total Carbs | 19.4g | 6% | |
| Sugars | 14.2g | 57% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 13.73g | 27% | |
| Vitamin C | 8.3mg | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 7.6mg | 42% | |
| Calcium | 47.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 175.52 Kcal (735 kJ) | ||
| Calories from fat | 105.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.69g | 33% | |
|---|---|---|---|
| Cholesterol | 28.23mg | 17% | |
| Sodium | 665.95mg | 51% | |
| Potassium | 272.34mg | 11% | |
| Total Carbs | 10.58g | 6% | |
| Sugars | 7.74g | 57% | |
| Dietary Fiber | 1.09g | 8% | |
| Protein | 7.48g | 27% | |
| Vitamin C | 4.5mg | 14% | |
| Iron | 4.1mg | 42% | |
| Calcium | 25.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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