FINALLY - after many long years I finally made rhoward2va's Hamburger Curry and Naan

H

heather_in_sf

Well-known member
I think I saved this recipe in 2005/2006. I mentioned it to a friend who is Indian and she said that it is called Kheema Curry, and she had a different spicing which I tried and liked even better (except I omitted the chiles because I am so spice wimpy right now. Her recipe is bracketed in between the

lines. The original naan recipe is below but when I made them they looked more like English Muffins, so next time I am going to let them rise and then slap them on my heated pizza stone in the oven instead of baking in situ on the baking sheet. Everything was very tasty and super simple for a low energy week night.

REC -Hamburger Curry & Naan

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

1 tablespoon oil3/4 teaspoon cumin seeds

2/3 cup onion -- chopped

1/2 teaspoon ginger root -- grated

1 pound ground beef

1 clove garlic -- crushed

2 teaspoons curry powder

2/3 cup tomatoes -- chopped

1 cup water

1 teaspoon salt

1/2 cup peas -- frozen

2 teaspoons garam masala

Heat oil and add cumin. Cook until red (a few minutes). Add onion until limp. Add ginger and garlic. Add meat. When meat is brown, add curry powder and cook for 2 min. Add tomatoes, water, salt. Simmer 20 min. Add peas. Simmer 5 min. more. Add garam masala. Serve over cooked rice.

Serve with Nan (Indian bread) and rice.

NOTES : Family favorite - freezes well.

Kheema Curry (my friend's recipe_
whole garam masala: 1 cinnamon stick, 4-5 peppercorns, 2 cloves, 2 green cardamom pods and 1 tsp whole cumin seeds

1 Tbsp oil

1 medium onion; chopped fine

1 lb minced beef (or lamb)

3-4 cloves garlic; minced

2 inch ginger; grated

2-3 green chillies; minced

1 tsp turmeric

1 tsp paprika

1/2 tsp red chili powder

2 tsp ground cumin

3 tsp ground coriander seed

1 can diced tomatoes

2 (generous) Tbsp yogurt

1 cup peas

2 tsp garam masala

salt to taste

1 Tbsp chopped coriander (I actually add a lot more, as well as a squeeze of lime)

Heat the oil in a pan; add the whole garam masala. When they start to crackle and splutter, add the onion, and fry until golden brown.

Add the minced meat, garlic, ginger and chillies, and fry until the meat is brown; break down any lumps that form.

Add turmeric, paprika, red chili powder, ground coriander, and ground cumin; stir and add the tomatoes.

Bring to boil, mix in the yogurt, and add the peas. Simmer until the peas are cooked.

Add the salt and garam masala powder, mix well, and garnish with coriander leaves. Serve with rice or chapati.

- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Naan (Indian Bread)

Amount Measure Ingredient -- Preparation Method

2 1/2 cups flour1/4 teaspoon salt

1 teaspoon sugar

3 tablespoons oil

1 package yeast

3/4 cup yogurt -- at room temperature

1/4 cup warm water

Combine all dry ingredients. Add liquid ingredients combined. Cover and let stand 1 hour.

Line cookie sheets with parchment paper.

Punch dough down. Rub a little oil on hands. Break off large walnut size pieces and flatten with hand onto cookie sheet to less than 1/2 inch thickness. Brush tops with melted butter. Let rise approximately 45 minutes.

Bake at 425 degrees for 10 to 12 minutes until tops are brown.

NOTES : These are a must with hamburger curry!

 
In an Indian cooking class at Johnson and Wales we cooked our naan on

a hot grill on the stovetop.

 
My one and only naan attempt was an utter disaster. I think I set the bar too high

after having it made fresh at an Indian restaurant in Houston on Sari Row. Nothing has ever topped that bread...certainly my attempt wasn't even in the ball park.

I've grilled coworkers of Indian descent about making naan and they shrug it off as very simple. I think this is another of those recipes that come strictly from practice--it becomes so second nature to sense the nuances of the dough and baking process that masters of the naan don't even realize their expertise.

 
Naan---I use this all the time!

But I grill on my Cast Iron grill pan. In fact I just now ate on for lunch with Sarah Carey's Spinach and Yogurt Flatbread.

 
It's like meatloaf. Every cook has a different recipe. I got this one

from a friend who lived in India for several years after marrying there. Thanks for the different version. I'll have to give it a try. I'm also a wimp when it comes to hot spicy food. Can't take it. I know what you mean about the naan. I do flatten it quite a bit, but it's not quite like what i've had elsewhere. I like the taste though. Let me know how it turns out with the different cooking method.

 
I really really enjoyed this, and with 1 pound of GB it made enough for

dinner and 3 lunches!

Have you ever tried it with ground lamb? Your recipe was just on the edge of being too spicy, I think it's the garam masala powder I have. I really don't know why it took me so many years to make it, and I am so glad you shared it all those years ago!!!

 
Not with lamb, but I have used turkey. Funny you said that it was

a bit spicy. I have been getting my curry powder and garam masala from Penzeys and I get the least spicy of the curry. It seems really mild to me.

 
I would be surprised if it was the garam masala, which, at least what I have

gotten at Indian groceries, is pretty mild but flavorful. I use it a lot on vegetables. Madras curry powder can be quite hot/spicy, IME.

 
Disagree. I bought McCormick's Garam Masala and it was a tad spicy, but perfect.

Then I ran out and decided to make my own from two different Indian cookbook recipes and both were so hot I couldn't use them. First use ruined an entire batch of Tikka Masala.

Stupid me: I didn't bother to taste either one because the purchased version had been just spicy enough. You'd think I'd have learned from the first recipe, but no...not me.

One of my books said garam masala is a very generic spice blend and can use any combination of spices. Unfortunately, I picked ones from Hell.

 
Naan on the grill

Grill on Cast Iron stove top grill, a few minutes, then rotate 30 degrees, more time. then flip and do same on other side

 
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