I’m always looking for new, healthy ways to eat beef. I don’t particularly care for ground beef: I think Five Guys is horrible, I prefer turkey-sausage meatballs and I hate Sloppy Joes.
Mixing beef with complex Indian flavors helps me appreciate this cheap form of red meat. Sizzled together and wrapped in lettuce or, as we did, cabbage, it is a quite nice meal (and a nice leftover lunch for myself).
My only regret is that I don’t have some of the ingredients the recipe asks for (curry leaves, brown mustard seeds), so instead I used a little curry powder, cumin seeds and yellow mustard seeds. If you have the luxury of exotic spices, please use them … and share with me!
I adapted this from Spice Goddess.
Indian Beef Lettuce (or Cabbage) Cups
Ingredients (serves 2-3):
- 2 tablespoons canola oil
- 1 tablespoon minced ginger
- 1 medium onion, finely chopped
- 1/4 cup dried curry leaves (I substituted 1/2 tsp curry powder)
- 1 tablespoon garam masala
- 1 teaspoon black mustard seeds (I used yellow)
- 1 tsp cumin seeds
- 1/2 teaspoon cardamom seeds
- 1 pound ground beef
- A pinch of salt
- A pinch of red pepper flakes
- 6 to 8 green cabbage leaves
- Lemon wedges, for garnish
Enjoy, friends! xoxo
Curry leaves are pretty hard to come by unless you have a good indian market (and there’s one in Raleigh – not far from Penzeys!) but the funny thing is they don’t taste like curry powder at all. The substitutions I’ve seen call for bay leaves.
Yeah, she said it has a bright, pungent flavor. Not deep and smoky like curry powder, which I suppose is technically a mixture of spices. I’ve heard there are some great markets in Greensboro, too, thanks for the tip!