One and a half tablespoons of cumin & half a tablespoon of cayenne seem like quite a lot-are they definitely the measurements? Would like to try this so would love a reply, thanks.
Probably teaspooons. We grew up on this curry, every Thursday! Mum would make a huge pressure cooker load of mince, onions and carrots and then separate it to chilli, curry, bolognese (for moussaka also). The curry is extra nice with a side salad of chopped tomatoes, cucumber, onion, lettuce with mayonnaise/yogurt.
Nope, it’s tablespoons alright. I know it sounds like a lot, but the meat needs a lot of seasoning, and as it doesn’t have any chilli in it, the cayenne adds a bit of heat.
I would like to make a complaint. Last night I made this curry. It was made in minutes, took no effort apart from chopping the onion and was delicious. The idea was that Id make it last night and let it mature for dinner tonight. My problem? I was caught red handed and red faced eating said curry straight out of the pot with a spoon in the dining room. This curry is the best I have ever made and it the exact taste I’ve been trying to replicate for samosas and meat sung. Cheapeats, I salute you.
My blood runs cold at the words “minced beef curry”. It reminds me of what used to be served up in Dublin nightclubs on paper plates in the 70s and early 80s when you had to have a “substantial meal” to get a late drinks licence!
I know what you mean though – I remember a brief period in the 90s where nightclubs started doing that again. Reading your comment gave me a flashback to being in Ri Ra, standing blinking in the suddenly bright light, being offered a plate of pasta swimming in an inch of tepid water. Blergh.
Friday 12 February, 2010 at 11:40 am
One and a half tablespoons of cumin & half a tablespoon of cayenne seem like quite a lot-are they definitely the measurements? Would like to try this so would love a reply, thanks.
Friday 12 February, 2010 at 12:02 pm
Probably teaspooons. We grew up on this curry, every Thursday! Mum would make a huge pressure cooker load of mince, onions and carrots and then separate it to chilli, curry, bolognese (for moussaka also). The curry is extra nice with a side salad of chopped tomatoes, cucumber, onion, lettuce with mayonnaise/yogurt.
Friday 12 February, 2010 at 1:04 pm
Nope, it’s tablespoons alright. I know it sounds like a lot, but the meat needs a lot of seasoning, and as it doesn’t have any chilli in it, the cayenne adds a bit of heat.
Tuesday 16 February, 2010 at 3:39 pm
Ok thank you.Ill try it so. I think this is called ‘keema’ in other recipes.
Wednesday 3 March, 2010 at 11:41 am
I would like to make a complaint. Last night I made this curry. It was made in minutes, took no effort apart from chopping the onion and was delicious. The idea was that Id make it last night and let it mature for dinner tonight. My problem? I was caught red handed and red faced eating said curry straight out of the pot with a spoon in the dining room. This curry is the best I have ever made and it the exact taste I’ve been trying to replicate for samosas and meat sung. Cheapeats, I salute you.
Sunday 22 January, 2012 at 9:36 pm
My blood runs cold at the words “minced beef curry”. It reminds me of what used to be served up in Dublin nightclubs on paper plates in the 70s and early 80s when you had to have a “substantial meal” to get a late drinks licence!
Sunday 22 January, 2012 at 10:32 pm
Hi europhile – minced beef curry or keema is an authentic South Asian dish: http://en.wikipedia.org/wiki/Keema
I know what you mean though – I remember a brief period in the 90s where nightclubs started doing that again. Reading your comment gave me a flashback to being in Ri Ra, standing blinking in the suddenly bright light, being offered a plate of pasta swimming in an inch of tepid water. Blergh.
Tuesday 24 January, 2012 at 11:17 am
Softening onion takes way more than 5 minutes, more like 15 minutes.
It’s a recipe-writing conspiracy:
http://www.guardian.co.uk/lifeandstyle/2003/apr/05/foodanddrink.shopping3
http://chowhound.chow.com/topics/596999
Still this recipe looks nice, will try.