Indian Beef And Chickpea Curry Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| 1 medium-size yellow onion, peeled and chopped | ||
| Garlic | 2 Clove (5gm), peeled | |
| Lean ground beef | 1 pound | |
| Ground cumin | 3/4 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| Sour cream | 1 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Rice | 1 1/2 Cup (16 tbs), uncooked | |
| Chickpeas | 1 Can (10oz), drained | |
Directions
1. Heat the oil in a heavy 12-inch skillet over moderate heat. Add the onion and cook, uncovered, for 5 minutes, or until soft. Add the garlic and cook 1 minute longer.
2. Add the beef and cook, uncovered, stirring frequently, for 5 minutes, or until browned. Skim off all but 1 tablespoon of the drippings.
3. stir in the cumin, cinnamon, cloves, cayenne pepper, sour cream, and salt. Cover and simmer for 20 minutes, stirring once or twice. Meanwhile, cook the rice according to package directions.
4. Stir the chick peas into the beef mixture and simmer, uncovered, for 5 to 10 minutes, or until the sauce has thickened. Serve over the rice.
2. Add the beef and cook, uncovered, stirring frequently, for 5 minutes, or until browned. Skim off all but 1 tablespoon of the drippings.
3. stir in the cumin, cinnamon, cloves, cayenne pepper, sour cream, and salt. Cover and simmer for 20 minutes, stirring once or twice. Meanwhile, cook the rice according to package directions.
4. Stir the chick peas into the beef mixture and simmer, uncovered, for 5 to 10 minutes, or until the sauce has thickened. Serve over the rice.
Chef
