Aloo Keema Recipes

ALOO KEEMA (GROUND BEEF AND POTATO CURRY)

Steps:

• Heat a heavy-bottomed pan over medium-high heat. Once hot, add the oil, whole spices, and onions and sauté until the onions are golden brown (~8-10 min). Deglaze the pan with 2 tbsp of water.
• Once the water dries up, add the garlic and ginger and sauté for a minute. Add ground beef and cook, stirring often, until it changes color and the moisture dries up (~4-5 min). Use a wooden spatula to break up the beef into small pieces to ensure no lumps.
• Add the tomato, green chili pepper, ground spices, salt, and yogurt and continue to sauté for 4-5 minutes, or until the tomato breaks down and the oil starts to separate from the ground beef. Add the potatoes and 1/4 cup water and stir to combine.
• Lower the heat to low-medium. Cover, and allow it to cook for 23-25 minutes (depending on the thickness of potato cubes), stirring once in between. The potatoes will be very tender.
• If needed, turn the heat to high and sauté out any extra moisture. Turn off the heat and add the garam masala (if using), lemon juice, and cilantro. Give it a quick stir and serve hot with rice, roti, naan, bread, or anything else you'd like.

KEEMA ALOO (GROUND BEEF AND POTATOES)

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
• Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.
• Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.

ALOO KEEMA (POTATO AND MINCE CURRY)

Steps:

• Fry onions in a heavy based pan over medium heat.
• when onions are soft but not brown, add meat, garlic and ginger and cook over medium heat about 3-5 mins or until all the moisture has dried from the minced meat.
• ad spices + 3 tbsp water and stirring constantly, cook another 2 minutes.
• add chopped tomatoes and yogurt and cook for about 10 mins, stirring constantly.
• add potatoes, mix well.
• add 1 cup of water, cover andcook 30 mins over low heat or until potatoes are tender.
• add garam masala , chillies and coriander right before serving.
• mix well.
• serve hot with naan,chapati or rice.

ALOO KEEMA CHOPS

Steps:

• These potato and lamb croquettes are traditionally served with fresh sliced onions, carrots and beetroot salad.
• In a bowl, mix the mashed potatoes, chopped chiles, ground cumin seeds, and chopped fresh cilantro, until well combined. Season the mixture, with salt, to taste.
• For the croquette filling: Heat the 1 tablespoon oil in a pan over a medium heat, add the chopped onion, and fry for 3 to 4 minutes, or until golden brown. Add the ground lamb, ginger, chile powder, ground coriander, and ground cumin. Cook, stirring continuously, for 18 to 20 minutes, or until the ground lamb has cooked through.
• Add the garam masala, and the lemon juice, and season, with salt, to taste. Strain the lamb mixture through a fine sieve, and allow any excess oil to drain away. Set the mixture aside to cool.
• Divide the potato mixture into 12 equal portions, and roll each portion into a ball. Make a hollow in the center of each potato ball, using your finger. Spoon 1 tablespoon of the lamb mixture into each of the 12 hollows, then fold the potato over and around it.
• Flatten the filled potato ball into a patty using your hands. Place the potato balls onto a baking tray, and cover the tray with plastic wrap, and set aside for 15 to 20 minutes.
• Beat the eggs in a bowl, and sprinkle the bread crumbs onto a plate.
• Heat the oil in a deep heavy-bottomed frying pan until a bread crumb sizzles and turns brown when dropped into it. Caution: Hot oil can be dangerous. Do not leave unattended.
• Dip each patty into the beaten egg, and then dredge in the bread crumbs until completely coated. Lower each patty into the oil, and fry for 5 to 6 minutes, or until crisp and golden-brown, and completely cooked through. Set aside to drain on a tray lined with paper towels. Serve immediately.

ALOO KEEMA

Steps:

• Wash mince well and drain in a fine strainer. When using potatoes, I normally microwave them for 1-2 mins covered in the microwave before adding them to the dish.
• Heat a karhai or wok over med-high; add 2 tbsp oil. Add onions and stir around. Add the black peppercorns and cloves, and about a 1/3 of the ginger. Stir this occasionally for 3-4 mins until beginning to colour.
• Add ginger-garlic paste and fry for 30 seconds. Add the potatoes and stir over med-high for 1 and a half minutes Add tomatoes and turmeric; stir for 1 minute Add a 1/2 cup of hot water and cover over medium heat for 6 mins, shaking occasionally while covered to make sure the mixture doesn't stick.
• Uncover and stir. Add another 1/4 cup of water and cook further 5 mins covered.
• Add chilli powder and cumin powder. Mix over med-high, stirring often for 2 minutes Add 1/4 cup of water and stir. Let the mixture cook for 1 minute, then add the keema. Stir constantly over med-high for 1 minute, breaking up any lumps of mince.
• Add garam masala and 1 tsp salt. Stir the mixture slowly and regularly for 2 minutes Add about 1/3 of remaining ginger and stir through. Add the chopped green chilli and stir through. Cook the keema covered for 10 mins over medium heat, until the mixture is drying and the potatoes are tender.
• Uncover and add sugar, stirring slowly for 1 minute. Remove 1 of the potatoes onto a small plate, mash with a fork and return to the mixture. Mix it through.
• Add half the remaining ginger and the whole mint leaves. Increase heat to med-high and stir regularly for 3-5 mins until you have a dry keema.
• Place in a serving dish and garnish with remaining ginger, some chopped mint, and wedges of tomato and lemon.