Go Back
–+ servings
A skillet filled with ground meat, potatoes, peas, and spices sits on a blue tiled surface, with a wooden spoon resting inside. Nearby are a bowl of rice and a small dish of chopped herbs.
No ratings yet

Quick Ground Beef Curry with Potatoes (Iraqi Style)

Yield: 6 Servings
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Author: Amina Al-Saigh
This one pot stove top dinner is a quick take on my family's Iraqi style curry. Hearty ground beef is cooked until caramelized, seasoned with warm spices, and simmered with potato chunks and peas. Perfect scooped over white rice.
Print Pin Recipe

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 900 g lean ground beef, or medium ground beef
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 1/2 teaspoons curry powder, mild
  • 1/2 teaspoon turmeric

For the Potatoes & Peas

  • 4 yellow potatoes, peeled and chopped into 1/2 inch chunks
  • 1/4 teaspoon salt
  • 3 cups frozen green peas
  • 1 tablespoon cornstarch

Instructions
 

  • Place a large 2-inch deep skillet with a lid on medium heat, and add 1 tablespoon extra virgin olive oil. Heat for a few seconds.
  • Add the 900 g lean ground beef and break it up into small pieces using a wooden spoon. Cook the beef until its fully browned and starting to caramelize. Leave it in layers for a few minutes at a time to ensure you get that caramelization. This should take about 10 to 12 minutes.
  • Add the 1 1/2 teaspoons salt, 1/2 teaspoon ground black pepper, 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 2 1/2 teaspoons curry powder, and 1/2 teaspoon turmeric. Mix well.
  • Add the chopped 4 yellow potatoes and the 1/4 teaspoon salt, mixing well to incorporate with the beef.
  • Add 3 1/2 cups water. Place on high heat, cover, and bring to a boil.
  • After 20 to 25 minutes, check that the potatoes are soft and taste for seasoning.
  • Add the 3 cups frozen green peas. Whisk the 1 tablespoon cornstarch with 1 additional cup of water and pour into the skillet. Cover and simmer for 7 minutes, until the peas are cooked through but still a little crisp.

Notes

  • This curry will taste infinitely better if you take the time to caramelize the ground beef in the first step, instead of cooking it until browned but still watery. 
  • If the curry powder you're using is spicy and not mild, you need to add less and increase it gradually as you taste and adjust in step 6.
  • The cornstarch slurry at the end helps to thicken the sauce and make it more luxurious in texture. You can skip it though.
  • Serve this dish over rice, with a dollop of yogurt and a side salad.
Serving: 1Serving, Calories: 400kcal, Carbohydrates: 36g, Protein: 39g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 800mg, Potassium: 1325mg, Fiber: 8g, Sugar: 5g, Vitamin A: 597IU, Vitamin C: 58mg, Calcium: 65mg, Iron: 6mg
Did you make this recipe?Please leave a star rating and review below!