Directions
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Heat oil in a sauté pan over medium heat. Add the chopped onion and cook for about 2 minutes, until translucent. The tremendous aroma of onion softening will fill your kitchen.
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Add the ground beef to the pan. Stir, breaking up the meat until it’s no longer pink. This should take about 5 minutes. Drain any excess fat if needed; this step helps keep the curry light and not overly greasy.
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Mix in the minced garlic and freshly grated ginger. Sauté for around 2 minutes until fragrant. These ingredients will add a tremendous depth of flavor to your dish.
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Stir in the tomato paste, curry powder, cayenne pepper, and garam masala. Cook for 2-3 minutes on low heat, allowing the spices to bloom and infuse their flavors into the meat.
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Pour in the coconut milk and broth. Season with salt and pepper to taste. Stir well, and don’t forget to add the chopped herbs and lemon juice. Once combined, bring the mixture to a boil.
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Reduce the heat, cover the pan, and let the curry simmer for 15 minutes. This step allows the spices to meld and the flavors to deepen. If you find the curry too thick, adjust the consistency with water to your liking.
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