Free shipping for orders over $250 (shipped via Standard Ground - typically 3-4 business days transit time). One address per order. Additional fee for expedited shipping.
Wagyu Beef Keema Curry
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE WAGYU BEEF KEEMA CURRY
Heat a large wok over medium-high heat.
Add the grapeseed oil to the wok.
Once the oil is hot, place the Wagyu ground beef in the wok. Cook, while breaking up larger pieces of beef with a wooden spoon, until no pink remains.
Then, add in the minced yellow onion, minced fresh ginger root, minced garlic, curry powder, and kosher salt. Cook for 3 minutes.
Then add in the diced roma tomatoes, tomato paste, diced potatoes, and minced serrano chiles (remove the seeds if you want it to be less spicy). Cook for 5 minutes.
Then, add in the coconut milk, chicken stock, cumin, and coriander.
Reduce the heat to low. Cook for 30 minutes or until the potatoes are soft.
NOTE: Start the rice at this time (see instructions below).
After 30 minutes, stir in the minced cilantro and peas.
Take the wok off the heat.
PREPARING THE RICE
Add the long grain rice, kosher salt, and water to a saucepan. Bring to a boil.
Then, reduce the heat to low.
Cover the saucepan, and simmer until all of the liquid is absorbed. This takes about 18-20 minutes.
Once the rice is cooked, take the saucepan off of the heat. Keep the rice covered and warm until ready to serve.
Fluff the cooked long grain rice with a fork.
Serve the Wagyu beef keema curry with the rice and warmed naan bread.
Comments will be approved before showing up.