Spicy Beef and Tomato Curry

1.Heat the vegetable oil (2 tablespoons) in a medium-sized pan over medium heat until shimmering.

2.Add the cumin seeds (1 teaspoon) and mustard seeds (1 teaspoon) to the hot oil and sauté for about 30 seconds until they begin to pop and release their aroma.

3.Add the finely chopped onion (1 medium) to the pan and cook, stirring occasionally, for 5-7 minutes until the onion (1 medium) is soft and golden brown.

4.Stir in the minced garlic (2 cloves) and grated ginger, cooking for another 1-2 minutes until fragrant.

5.Add the ground coriander (1 teaspoon), ground cumin (1 teaspoon), turmeric powder (½ teaspoon), chili powder, paprika (½ teaspoon), and salt to the pan. Stir well to coat the onions and spices evenly and cook for 1 minute to toast the spices.

6.Add the ground beef (250 grams) to the pan, breaking it up with a wooden spoon. Cook for 5-7 minutes, stirring frequently, until the beef is browned and cooked through.

7.Add the finely chopped tomato and stir to combine. Cook for 3-4 minutes until the tomato softens and releases its juices.

8.Pour in 1/2 cup of water (½ cup), stir well, and bring the mixture to a gentle simmer.

9.Reduce the heat to low, cover the pan, and let the curry simmer for 15 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld and the sauce to thicken.

10.Remove the lid, sprinkle the garam masala (½ teaspoon) over the curry, and stir well. Cook uncovered for another 2-3 minutes to blend the flavors.

11.Taste and adjust salt or chili powder if needed.

12.Garnish with freshly chopped cilantro leaves before serving.