Categories: Soup

Ingredients

• 2 tbsp olive oil
• 2 cups chopped Spanish or yellow onion (about 2 onions)
• 2 lb. ground beef
• 4 garlic cloves, minced
• 2 tbsp grated fresh ginger
• 1 serrano chile pepper, finely chopped
• 2 tsp chopped fresh cilantro
• 1 tbsp ground coriander
• 1 1/2 tsp cumin
• 1 tsp salt
• 1 tsp turmeric
• 1/2 to 1 tsp cayenne pepper
• 28 oz. can diced tomatoes
• 1 lb. potatoes, peeled and diced
• 1 cup frozen peas
• 1 tsp garam masala

Directions

1. Heat oil in a 4-qt. pot over medium-high heat. Add onion; cook, stirring, until softened and beginning to brown, 8 to 10 minutes. Scrape up any browned bits from bottom of pot, adding up to 2 tbsp water as needed. Stir in beef, garlic, ginger, serrano and cilantro; cook, stirring to break up lumps, until beef is browned and crumbly, 8 to 10 minutes. Reduce heat to medium-low.

2. Stir in coriander, cumin, salt, turmeric, and cayenne; cook, stirring, until flavors blend, about 5 minutes. Add tomatoes and potatoes and bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 15 minutes.

3. Stir in peas; cook until slightly thickened, about 10 minutes. Sprinkle with garam masala; cover and let stand 5 minutes.

Email to a friend | Print this recipe | Back