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Tomatillo and Beef Curry

Tomatillo and Beef Curry is a modern Fusion recipe (based on a Pakistani original) for a classic curry of minced (ground) beef and potatoes in a tomatillo-based sauce. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Tomatillo and Beef Curry.

prep time

15 minutes

cook time

60 minutes

Total Time:

75 minutes

Serves:

4

Rating:

Tags : CurryChilli RecipesSpice RecipesBeef RecipesVegetable RecipesFusion RecipesFusion Recipes

The tomatillo (Physalis philadelphica) is a plant of the tomato family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos are a staple in Mexican cuisine, but these days are grown throughout the Western Hemisphere. They resemble small unripe tomatoes and are usually green or yellow. The yellow colour indicates ripeness, but tomatillos are most often used when they are still green. Green tomatillos are firmer and easier to slice. The husk that holds the fruit is paper-like and is light brown. The flesh is slightly acidic with a hint of lemon.

Ingredients:

500g minced beef
200g potatoes, finely diced
250g tomatillos, husks removed, washed and chopped
1 onion, finely chopped
6 tbsp oil
6 whole black peppercorns
6 cloves
1 black cardamom pod, crushed
1/4 tsp cumin seeds
1 tsp ground coriander
1 tsp salt (or to taste)
1/4 tsp ground turmeric
3/4 tsp hot chilli powder
1 tsp ginger paste (or finely-grated ginger)
1 tsp garlic paste (or finely-grated garlic)
1/2 tsp garam masala
2 tbsp finely-shredded coriander leaves
2 green chillies, finely sliced
2 tbsp lemon juice

Method:

Heat the oil in a pan and use to fry the onion until lightly browned. Add the spices and tomatillos and stir to combine. Cook the mixture over medium heat until the water from the tomatillos has almost all evaporated then add the minced beef and continue cooking until the liquid from the meat has almost all gone.

Add 450ml water, bring to a simmer then cover and cook until the meat is completely tender and almost all the liquid has disappeared (about 25 minutes).

Add the potatoes and continue cooking until they are tender (about 15 minutes). Turn the curry into a serving bowl, sprinkle the garam masala over the top then garnish with the coriander leaves and green chillies. Drizzle the lemon juice over the top and serve.