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  • Writer's pictureMichael Laxer

Spicy curried ground beef

Spicy curried ground beef on naan with mango pickle and daikon

Dedicated readers of the recipes of The Left Chapter may remember our 2017 look at Indian Style Ground Lamb Flatbread Wraps. This dish also uses ground meat and Indian inspired flavours but is spicier and based on recipes for Madras style lamb curries.

Here we are making spicy ground beef that is terrific on rice or wrapped in naan or roti. You can also decide the level of intensity heat wise.


2 lb. ground beef

1 large onion diced

3-5 chopped garlic cloves

1 small 5-6 oz. (156 ml.) can of tomato paste & the same amount of water

2 tablespoons curry powder

1 - 3 tablespoons cayenne pepper

1 packet of Sazón Goya seasoning blend with Coriander & Annatto or 2 teaspoons ground coriander

1 tablespoon ground cumin

1/2 tablespoon turmeric

1/2 tablespoon ground ginger

2 tablespoons garlic powder

Black pepper and sea salt to taste

In a large saucepan heat some olive oil over medium high heat.

Add the onions are garlic and saute for around 5 minutes.

Add the ground beef and start browning it. As you are breaking it up and stirring it add all the other ingredients other than the tomato paste and water. At this point you also decide what level of heat you want. 1 tablespoon of cayenne is mildly hot. Two is spicy. Three is fiery.

When the beef is browned and the seasonings thoroughly blended add the tomato paste and water.

Bring it to a rolling simmer and then reduce the heat and let it simmer gently, uncovered, stirring occasionally for around 20-30 minutes until it is thickened and most of the liquid is absorbed. Towards the end be sure to taste and adjust the cayenne, salt and pepper to your liking.

This dish is great on rice but is terrific spooned onto naan or roti as a wrap. I like it topped with Indian style lime or mango pickle and sliced daikon. It also is nice with coleslaw. As always, experiment. Top with whatever you think works.


1 comment

1 commento

Lagatta de Montréal
Lagatta de Montréal
09 ago 2020

That looks lovely, and by the way, there is also vegetarian "beefless" mince that would work for those who don't eat meat. In summer and early autumn, I'd prefer to use fresh chillis or other hot peppers. And I'm thrilled by the appearance of organic fresh ginger and turmeric.

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