Categories: Soup
Ingredients
- 2 tbsp olive oil
- 2 cups chopped Spanish or yellow onion (about 2 onions)
- 2 lb. ground beef
- 4 garlic cloves, minced
- 2 tbsp grated fresh ginger
- 1 serrano chile pepper, finely chopped
- 2 tsp chopped fresh cilantro
- 1 tbsp ground coriander
- 1 1/2 tsp cumin
- 1 tsp salt
- 1 tsp turmeric
- 1/2 to 1 tsp cayenne pepper
- 28 oz. can diced tomatoes
- 1 lb. potatoes, peeled and diced
- 1 cup frozen peas
- 1 tsp garam masala
Directions
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Heat oil in a 4-qt. pot over medium-high heat. Add onion; cook, stirring, until softened and beginning to brown, 8 to 10 minutes. Scrape up any browned bits from bottom of pot, adding up to 2 tbsp water as needed. Stir in beef, garlic, ginger, serrano and cilantro; cook, stirring to break up lumps, until beef is browned and crumbly, 8 to 10 minutes. Reduce heat to medium-low.
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Stir in coriander, cumin, salt, turmeric, and cayenne; cook, stirring, until flavors blend, about 5 minutes. Add tomatoes and potatoes and bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 15 minutes.
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Stir in peas; cook until slightly thickened, about 10 minutes. Sprinkle with garam masala; cover and let stand 5 minutes.