Beef:
1 lb ground beef
1 tsp grill seasoning
1 tsp cumin
1 tsp coriander
1 tsp curry powder
1 tsp curry paste
1/4 cup chicken stock
In a large saute pan, brown the ground beef. Then add all the spices as well as the chicken stock. Let simmer and cook down for a couple minutes until the flavors are infused and the liquid is gone.
Curry Potato Salad:
4 large potatoes, cut into 1/2-inch cubes
1/2 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1 1/2 cups chicken or beef broth
One can chickpeas (15 1/2 ounces), drained
2 tbsp curry paste (hot or mild)
1/4 cup mango chutney
1 cup frozen peas
4 green onions, chopped
In the meantime, put on a pot of water to boil for the potatoes. Add the diced potatoes (I don't bother to peel them, but feel free) and some salt. Let boil for about 12 minutes. While the potatoes are cooking, preheat a large frying pan over medium heat. Add a couple tablespoons of oil to the pan and add the diced onion, pepper, and garlic. Let saute for about 5-6 minutes.
When the onions and peppers have sauteed, add the chickpeas, broth and curry paste. Stir well to combine and add salt at this point. Let it cook down for about 5-7 minutes or until thickened, then stir in the chutney until it dissolves. Then add the peas and potatoes.
Serve warm curry potato salad with seasoned ground beef spooned over top. Or you could also heat up some naan bread and scoop both the beef and potatoes inside and eat like a taco.
