Aloo Keema Ground Meat Potatoes (Printable Version)
# What You'll Need:
→ Meat
01 -
500 grams ground beef or lamb
→ Vegetables
02 -
300 grams medium potatoes, diced
03 -
150 grams chopped onions
04 -
200 grams chopped tomatoes
05 -
2 green chilies, finely sliced
06 -
15 grams fresh coriander, chopped
→ Spices and Seasonings
07 -
15 grams ginger-garlic paste
08 -
1 teaspoon turmeric powder
09 -
1 teaspoon red chili powder
10 -
1 teaspoon cumin powder
11 -
1 teaspoon coriander powder
12 -
1 teaspoon salt, adjust to taste
13 -
1 teaspoon garam masala
→ Oils and Liquids
14 -
30 milliliters cooking oil (vegetable or olive)
15 -
240 milliliters water
# Step-by-Step Directions:
01 -
Heat oil in a large skillet over medium heat until shimmering. Add chopped onions and sauté for 5 to 7 minutes until golden brown, developing a sweet and fragrant base.
02 -
Incorporate the ginger-garlic paste into the skillet and cook for 2 minutes, stirring occasionally to release aromatic flavors without burning.
03 -
Add chopped tomatoes and cook for 5 to 7 minutes until they soften and the oil begins to separate from the mixture, forming a rich curry base.
04 -
Add ground beef or lamb to the pan, breaking it up with a spoon. Cook for 8 to 10 minutes until thoroughly browned and crumbly, ensuring even cooking.
05 -
Stir in turmeric, red chili powder, cumin, coriander, and salt. Cook for 5 to 7 minutes to allow the spices to blend and infuse the meat mixture with depth and warmth.
06 -
Add diced potatoes and water, bringing the mixture to a boil. Reduce the heat to low, cover, and simmer gently for 25 minutes or until the potatoes are tender and fully cooked.
07 -
Sprinkle garam masala and fresh chopped coriander over the cooked dish. Stir lightly before serving to evenly distribute the final seasoning.
# Helpful Notes:
01 -
Prepare ingredients in advance to streamline cooking. Adjust green chilies to control heat. Use a large skillet for even heat distribution. Leftovers improve in flavor if refrigerated overnight.