Friday, August 7, 2009

Yemeni Chili


3-4 small to meduim peeled, chopped potatoes
ground cumin
curry powder
1 large chopped onion
2 cloves minced garlic
1 minced jalapeno pepper (if you dont want too hot, remove membranes and seeds)
1 to 1.5 pounds ground beef
2 16oz. cans of tomato sauce
olive oil
salt and pepper


1. Fry the onion and garlic and jalapeno in olive oil until tender. Add the ground beef and brown, making sure to break up any clumps
2. Add about 3 tablespoons curry power and 2 tablespoons ground cumin to the mixture along with salt and pepper to taste. Add the chopped potatoes and let it fry for about 5-10 minutes
3. Add the tomato sauce and some water so the mixture isnt too thick. Boil, covered, for about an hour until the potatoes are nice and soft and the mixture isnt too watery or too thick. Adjust seasonings to your taste.serving suggestion: eat with flat bread and lemon juice dressing salad.


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