Back to 4 servings Curry 3 tablespoon neutral oil or ghee, such as grapeseed or avocado 1 teaspoon cumin seeds 1 bay leaf 1 medium yellow onion, finely chopped 5 cloves garlic, crushed or very finely chopped 1 inch ginger, crushed or very finely chopped 1 pound ground beef, lamb or mutton, about 20% fat is ideal; chicken also works 1 medium ripe tomato, finely chopped 1 green chili, such as Serrano or Thai, chopped 1 tablespoon plain whole-milk yogurt, optional Spices 1 teaspoon ground coriander 0.75 teaspoon Kashmiri or mild red chili powder, adjust to taste 0.5 teaspoon turmeric powder 1 teaspoon kosher salt, plus more to taste Finish 1 cup green peas, frozen, thawed 0.5 teaspoon garam masala, start with 1/4 teaspoon if store-bought 1 teaspoon black pepper, freshly ground 0.25 cup cilantro leaves, chopped, plus more for garnish 0.5 teaspoon lemon or lime juice, or serve with wedges Curry 0.75 cup water, added in small amounts as needed
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1 Step 1: Heat the oil in a medium pan with a lid over medium-high heat. Add the cumin seeds and bay leaf and let the seeds sizzle, about 30 seconds.2 Step 2: Add the onion and saute about 8 minutes until deep golden brown, stirring often. If it browns unevenly, splash in 2 tablespoons of water to deglaze.3 Step 3: Stir in the garlic and ginger and cook about 1 minute until fragrant.4 Step 4: Add the ground meat and cook about 5 minutes, breaking it up, until no longer pink and most of the moisture has evaporated. Sear it well rather than just cooking it through.5 Step 5: Add the tomato, green chili, yogurt, ground coriander, chili powder, turmeric and salt. Saute about 2 minutes until the tomatoes break down, then add 1/4 cup water and bring back to a simmer.6 Step 6: Lower the heat to medium, cover and cook 15 minutes, stirring once. If it looks dry or sticks, add another 1/4 cup water.7 Step 7: Uncover, stir in the peas and 1/2 cup water. Cover and cook 3 to 5 minutes until the peas are tender and cooked through.8 Step 8: Remove the lid and mix in the cilantro, garam masala and black pepper. Cook, stirring, for 1 to 2 minutes, until you see the oil pooling at the edges and separating from the masala. Taste, then correct the salt and heat as needed.9 Step 9: Lower to the lowest heat, cover and rest 5 minutes. Turn off the heat, squeeze in the lemon or lime juice, garnish with cilantro and serve hot. The meat is done when no pink remains and the mixture has thickened.getsaucepan.com/r/2ea2f3db-36be-5bc8-b546-b72690b647ee
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