Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 2 large Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 1 large yellow onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 3 small green chilies, slit
  • 1 cinnamon stick
  • 2 black cardamom pods
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1.5 tsp red chili powder
  • 1 tbsp ground coriander
  • 1 tsp salt
  • 2 medium tomatoes, pureed
  • 0.25 cup neutral cooking oil
  • 1 tsp garam masala
  • 0.5 cup fresh cilantro, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Heat oil in a heavy-bottomed pot over medium-high heat. Add the cinnamon stick, cardamom pods, and cumin seeds. Sauté until fragrant.
  2. Add the diced onions and sauté until they reach a deep golden-brown color.
  3. Stir in the ginger-garlic paste and ground beef. Break the meat apart and cook until the moisture evaporates and the meat begins to sizzle in the oil.
  4. Lower the heat to medium. Add turmeric, chili powder, coriander, salt, and pureed tomatoes. Cook for 5-7 minutes until the oil separates from the masala (Bhuna technique).
  5. Add the cubed potatoes and green chilies. Sauté for 2 minutes, then add 1/2 cup of water. Cover and simmer on low-medium heat for 10-12 minutes or until potatoes are tender.
  6. Remove the lid and increase heat to dry out any excess moisture. Stir in garam masala, fresh cilantro, and lemon juice before serving.