Curry in Latin American Cuisine
Curry is a dish with origins in India, where a spice mix called "garam masala" is used to give it a characteristic and complex flavor. Through migration and cultural exchange, this preparation has been adapted and popularized in different Latin American countries, adopting its own variants in each region.
In Mexico, for example, it is common to find versions of curry that incorporate local ingredients and a spicy touch that suits the Mexican palate. In countries like Peru and Colombia, curry has fused with African and Asian influences, further enriching its flavor and presentation.
This dish, known in various places simply as "curry" or also as "spice stew," is a favorite at family gatherings and special occasions due to its versatility and ability to pair with different sides, such as rice, bread, or fresh salads.
How to Make Quick Ground Beef Curry
This quick ground beef curry is a practical and delicious option for those looking for a flavorful dish with a short preparation time.
Heat 2 tablespoons of oil in a skillet and fry the ground meat to remove most of the fat, drain when ready and set aside for the next stage.
Heat the remaining oil in a large skillet.
Add onions, garlic, ginger, and salt, and fry until golden brown.
Add the meat, tomatoes, garam masala, chili powder, tomato puree, a carton of yogurt, and a bit of the broth to make a dry mixture, then simmer for about 1/2 hour or until the meat is tender, check regularly; if the mixture dries out too much, add more broth, try to get a moist curry, not watery.
When ready to serve, mix in the rest of the yogurt and serve with rice and a sweet chutney.
You might also like to pair it with garlic bread or papadams.
A favorite of some of my friends, Alan.
Ingredients: Vegetable oil, onion, garlic clove, salt, ginger, ground beef, garam masala, hot chili powder, tomatoes, tomato puree, plain unsweetened yogurt, and broth.
