The spices in this dish blossom only when they are cooked for about 30-40 minutes. The result is a delicate flavour that will appeal to the most discriminating taste!
2 tablespoons olive oil
1/2 large red onion, finely minced
2 tablespoons fresh ginger, sliced and diced
3 garlic cloves, finely minced
2 jalapeños (optional)
1 1/2 pounds ground beef
1 tablespoon ground turmeric
2 teaspoons ground cumin
1 teaspoon curry powder
1 tablespoon smoked paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
In a large sauté pan, heat the oil and then add the onion. Cook slowly until translucent. When the onions are soft, add the ginger, garlic and jalapeños and cook for about 1 minute.
Add the beef to the onions and stir to combine. Sprinkle the ground spices onto the top of the onion/meat mixture. Stir until well mixed. Cover and cook for about 20 minutes, stirring occasionally.
Remove the cover and drain off excess fat and oil. Add 2 chopped Roma tomatoes (or about 1 cup of fresh cherry tomatoes). Reduce heat to low and simmer for an additional ten minutes until the tomatoes have popped and their liquid is incorporated into the beef mixture. Keep an eye on the dish to make sure it doesn’t dry out in any way.
Serve with pasta.