Ingredients:
- 6 potatoes (about 1 1/2 lbs.)
- 1 Tbls. peanut, vegetable, or corn oil
- 3/4 C finely chopped onions
- 1 Tbls. finely minced garlic
- 2 Tbls. curry powder
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 2 lbs. ground lean beef
- 1 C crushed, canned imported tomatoes
- 1/2 C chicken broth
- 1 tsp. sugar
- 2 C cooked fresh or frozen green peas
- 1/2 C hot milk
- 3 Tbls. butter
Directions:
Put the potatoes into a kettle and cover with water. Bring to the boil and cook till tender.
As potatoes cook, heat the oil in a skillet and add the onions and garlic. Cook, stirring occasionally until wilted. Add the curry, cumin, and coriander and cook briefly. Add the meat and cook breaking up lumps with the back of the spoon. Add salt, pepper, the tomatoes, broth, and sugar. Cook, stirring occasionally, about 20-30 minutes. Meanwhile, preheat the broiler.
Drain potatoes and mash (I use a potato ricer). Put back into the hot pot, stir in the peas and cook briefly. Add the hot milk, two tablespoons of butter, salt, and pepper to taste. (I always add a dash of fresh nutmeg to my mashed potatoes…)
Spoon the piping hot curried meat into an 8 C baking or souffle dish and top with the hot mashed potatoes. Dot with remaining butter.
Place the mixture under the broiler until top is golden brown.
Comments:
From Phyllis Riess who says, “feel free to use the spices as freely as you like, to individual tastes. Great with beer or a hearty red wine!” Serves 6-8.