Ground Beef And Potato Curry Food

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.

PAKISTANI GROUND BEEF CURRY

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until browned, 5 to 8 minutes. Add beef and tomatoes. Cook, uncovered, until tomatoes break down, about 15 minutes.
• Add curry powder, paprika, salt, pepper, chile powder, and cayenne. Cover and simmer until flavors combine, about 30 minutes. Uncover and stir in peas with liquid. Cook until heated through, 3 to 5 minutes.

BEEF CURRY WITH POTATOES

Steps:

• Heal the oil in a large pan and add the onions, frying until lightly coloured.
• Add the garlic, chilli powder, cumin, coriander and ginger and cook gently for 5 minutes, stirring occasionally; if the mixture becomes dry, add 2 tablespoons of water.
• Add the beef and cook, stirring, until browned all over. Add the tomato puree, salt to taste and just enough water to cover the meat; stir very well.
• Bring to the boil, cover and simmer for about 1 hour or until the meat is almost tender. Add the potatoes and whole chillies and simmer until the potatoes are cooked.

GROUND BEEF AND POTATO CURRY

Steps:

• Heat oil in a saucepan.
• Add onions and saute till they start to turn a light golden colour.
• Add curry leaves, cardamoms, cloves, cinnamon stick.
• Stir and then add ginger garlic paste, methi.
• When onions are a golden colour, add tomatoes and stir.
• Keep heat at medium-high.
• In a small bowl, add remaining spices with about 1/4 cup of water to form a soupy mixture.
• Add this to the onion-tomato mixture in pan.
• Let the spices cook for about 3 min.
• Add meat and lower heat.
• Stir frequently to mix the spices in and to prevent the meat from clumping.
• Add a bit of water and potatoes.
• Cover and cook till potatoes are cooked.

GROUND BEEF CURRY

Steps:

• in nonstick skillet saute beef over med-high heat, breaking up with a spoon until no longer pink, about 5 minutes.
• drain off fat.
• transfer to a bowl. add oil to pan, fry onion, and jalapeno (if using) until golden, for about 4 minutes. add curry paste, cook stirring until fragrant, about 1 minute.
• stir in beef, tomatoes, potatoes and salt, cover and simmer until potatoes are tender, about 15 minutes.
• add peas, half of the coriander and the mint, heat through.
• sprinkle with remaining coriander and serve.