Aloo Keema (Pakistani Ground Beef and Potato Curry)

Aloo Keema (Pakistani Ground Beef and Potato Curry)

from chilitochoc.com
Main Course
45 min
419 kcal / serving

This is the BEST recipe of Aloo Keema! A one-pot, traditional Pakistani dish made with spicy ground beef and potatoes that are simmered in a juicy tomato-based sauce. My fool-proof, super easy recipe will give you an incredibly flavourful minced meat and potato curry.

Ingredients

  • 500 gground beef (lean or full-fat)
  • 1onion (finely diced)
  • 3tomatoes (sliced)
  • ¼ cupcooking oil
  • 1 tspginger (freshly minced)
  • 1 tspgarlic (freshly minced)
  • 1black cardamom
  • 4black peppercorns
  • 3cloves
  • 1 tspred chili powder
  • 1 ¼ teaspoonsalt
  • 2 teaspooncoriander powder
  • 2 teaspooncumin powder
  • ½ teaspoonturmeric powder
  • 2 smallpotatoes (cut in 2 cm (1 inch) cubes)
  • 1 teaspoongaram masala
  • 2green chilies (sliced)
  • 2 tbspfresh coriander (chopped)
  • 1 tbspginger (sliced)

Directions

  1. 1

    In a pan heat oil and add the onion. Saute till it is light golden in colour and add a splash of water to prevent it from browning further.

  2. 2

    Then add black cardamom, cloves and peppercorns. Let them release their aroma which takes around a minute.

  3. 3

    Add in the chopped tomatoes and minced ginger and garlic along with salt, red chili powder, turmeric powder, cumin powder and coriander powder. Mix and then cover the pan till the tomatoes break down.

  4. 4

    Uncover and on medium-high heat stir-fry the tomatoes till the oil seeps from the sides.

  5. 5

    Add the ground beef. Stir to mix it with the tomato sauce and mash with a ladle to break any lumps. Pour 1/4 cup of water and cover on medium low heat till the minced meat is fully cooked which will take approximately 15 minutes.

  6. 6

    Uncover and on high heat dry any remaining moisture and fry for 5 minutes till the meat releases the oil.

  7. 7

    Now add the potatoes along with another 1/4 cup of water. Cover the pan and cook on medium low heat till the potatoes are tender.

  8. 8

    Uncover and dry any extra moisture if you prefer a drier Aloo Keema, for a moist curry, add another 1/4 cup of water, sprinkle garam masala and on the lowest heat let simmer for 3-4 minutes.

  9. 9

    Add the coriander, sliced ginger and green chilies. Keep covered on low heat for 1-2 minutes.

  10. 10

    Turn off heat and serve with warm roti, paratha or basmati rice.