Chop large onion. Dice/crush 4 cloves of garlic and grate ginger to taste
(3 – 4 tablespoons fresh). Peel and cube 1 sweet potato.
Heat oil in a deep skillet or Dutch oven. Put in the onion, wait until translucent.
Then add grated ginger and garlic and cook a few more minutes. Set aside.Brown meat (if using hamburger, may also be known as Pakistani kima).
Lamb, goat, or chicken are preferred, but I usually use chicken. If using chicken, remove skin and bones. Skin for sure.
Make curry paste as meat browns:
4 Tablespoons medium curry powder,
chicken stock (tablespoon or so),
1 – 2 teaspoons Thai Red Curry which I use now in making the paste.
You will want to work what level of hot spicy you like here. With the Thai Red Curry paste you can cut down on curry powder.
Advantage of starting with hotter curry powder or paste is avoiding a potential sandy or grainy taste. Then 1 tsp crushed cumin seed, 2 tsp or more coriander seed, 1 tsp tumeric, 1tsp lemon juice, and a little chicken stock, and brown sugar needed to make a paste the consistency of molasses. Take the meat out of skillet, put the onions (with garlic ginger) back in adding the sweet potato. I like to crush the coriander seeds in my teeth for a flavour burst while eating, but most crush the cumin and coriander seed with a mortar and pestle.
Add the curry paste, mix, and then add the browned meat.After all mixed together add one can (19oz or 28oz depending on amount of meat, high quality canned tomato). Tomato paste can also be used to temper consistency… If you choose to use fresh tomatoes, remember to remove skin and seeds. (which is why I use canned). Serve with rice. Basmati is nice. Serve with sliced bananas, apples, raisins, to be added to the dish according to taste. I often put the raisins in the curry while it is still cooking. I like ginger ale with this; authentic ginger beer might add some extra spice.
