Ground Beef Curry (Keema Kari)

While perusing the entries for this month's Taste & Create I came across Min's version of this Ground Beef Curry. I had an instant craving for this and it gave me the opportunity to use the roti's that I still had in the freezer.

The smells that came from the pan while everything was simmering were absolutely delicious! The dish itself tasted really good, I really loved the kick of the chili powder and I'm sure that I will be making this again!!

Ground Beef Curry

1/2 tbsp sunflower oil

1 1/2 onions, finely chopped

1/2 tbsp minced garlic

1 tbsp ground ginger

1 tsp ground turmeric

1/2 tsp ground cinnamon

1 tsp cumin seeds, crushed (I used cumin powder)

1 tsp coriander seeds, crushed

1/2 tsp chili powder

500 grams extra lean ground beef

4 medium firm potatoes (skin on), cubed

1 x 400 grams can diced tomatoes

1 cup beef stock

salt and pepper to taste (I left these out as my curry already had plenty of taste)

1 bunch of spinach, washed, stalks removed and shredded

• Saute onion over medium heat in oil until soft. Add garlic, ginger and spices, fry for 2-3 minutes until fragrant.
• Add beef and brown over medium to high heat.
• Add potatoes, tomatoes and beef stock, turn heat down and allow to simmer for 30 - 40 minutes or until potatoes are cooked through.
• Season to taste with salt an pepper (as said I skipped the salt and pepper, it was not needed in my opinion) and stir spinach through. Turn heat off and allow to rest for a few minutes for the spinach to wilt into the curry.
• Serve warm with rice or rotis.