Servings: people
Aloo Keema
This Aloo Keema recipe brings together ground beef and potatoes in a rich Pakistani-style curry. It's a one-pot dish infused with cumin, coriander, and garam masala, simmered until tender and aromatic. Serve with naan or rice for a comforting and flavorful meal.
Equipment
- 1 Pot
Ingredients
- 30 g neutral oil
- 20 g butter
- 500 g ground beef 10–15% fat
- 250 g onions approx. 2 large
- 20 g garlic approx. 4 cloves
- 30 g fresh ginger
- 6 g whole cumin seeds approx. 1 tsp ground
- 6 g whole coriander seeds approx. 1 tsp ground
- 5 cm cinnamon stick
- 8 g salt approx. 1½ tsp
- 400 g potatoes approx. 3–4 medium
- 200 g tomatoes approx. 2 medium
- 15 g tomato paste
- 6 g turmeric approx. ½ tsp
- 8 g garam masala
- 300 g water
- 5 g fresh coriander for garnish optional
Instructions
- Heat the oil in a pot and brown the ground beef for 6–7 minutes. Transfer to a bowl and set aside.
- Finely chop the onions, and grate the garlic and ginger.
- Add butter and a bit more oil to the pot, then add the onions. Sauté over medium heat for about 6 minutes.
- Meanwhile, dice the potatoes into 1x1 cm cubes and chop the tomatoes.
- Once the onions are nearly done, stir in the garlic and ginger. Cook for 1 minute.
- Add the potatoes, cumin seeds, coriander seeds, cinnamon stick, and salt. Cook until the spices are aromatic.
- Return the browned beef to the pot. Stir in the tomatoes, tomato paste, turmeric, and garam masala. Pour in the water and cover with a lid.
- Let simmer for 25 minutes until the potatoes are tender.
- Taste and adjust with extra salt or chili if desired. Simmer uncovered for 5 minutes to thicken the sauce.
- Garnish with fresh coriander if using, and serve with naan, salad, or raita.