This Bangladeshi style Beef Keema Curry is one of my favorite breakfasts. Perfect with some rutis (flour tortillas) or parathas. It also saves very well in the fridge, so it's great for a meal prep session! Here I've added some eggs to the mix, which is my favorite side for this curry, but you can make it without or cook the eggs on the side if you want!
1/2 tsp lb ground beef
1 medium white onion chopped (about ½ cup)
1 bay leaf
1 small stick cinnamon
2 cardamom pods
4 black pepper pods
1 tsp ginger paste
1 tsp garlic paste
1/4-1 tsp chili powder (depending on spice level)
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/4 tsp garam masala
2 small green chilis chopped
Salt to taste
1 small potato cubed small (about 1/2 cup) (optional)
3 eggs (optional)
Chopped green onions/cilantro for garnish (optional)
Add some oil to a pan, and fry the white onions on medium heat until golden brown.
Add in your whole spices and fry for a minute (you can put them all into a cheesecloth if you're not used to picking them out as you eat). Then add in your ginger and garlic paste and cook for a couple of minutes until the raw smell is gone.
Add in all your spices, using a bit of water to keep the spices from burning. Keep adding a bit of water whenever the paste is almost dried out, and repeat this process a few times till all the raw spice smells are gone, and the oil rises to the top.
Add in your ground beef, and brown for a few minutes on mid high heat.
Add in the potatoes and salt, put your heat on mid low, and cook for just a few minutes until soft.
Add in the chopped green chilies, cook for another minute, then make 3 holes in your curry to place the eggs in (Optional).
Crack your eggs and place them into the holes you made and cook on mid low until the whites are cooked. You can also put it in the oven for a few minutes.
Once the eggs are cooked to your liking, take the pan off the heat, and sprinkle with some chopped green onions or cilantro, and you’re done!