Keema Aloo Ground Beef And Potatoes Food

ALOO KEEMA RECIPE(GROUND BEEF AND POTATO CURRY).

Steps:

• Wash and peel the potatoes then cut them into 1/2″ cubes. set aside until used. Place a large frying pan or skillet over low-medium fire and pour in the oil(3 tbs). Add the sliced onions(2 medium-sized ones) and cook until they turn translucent. Add the cumin seeds(1/2 tsp), cardamom pods(2 slightly bruised), cloves(2), cinnamon(2″ piece), fresh peppercorns(1 tsp). Cook over low-medium heat for 60 seconds lightly without burning the spices. Add the ginger and garlic paste(1 tbs, substitute with 1 tablespoon of minced garlic, about 3 cloves and 1 tablespoon of minced ginger, 2″inch piece of ginger piece). Cook for a further 20-30 seconds over low heat. And then add the ground beef keema(500g). Cook the ground beef mince while breaking them down. Season with salt as you need and cook until all the natural liquid of the beef mince evaporates. Add cumin powder(1 tsp), coriander powder(2 tsp), turmeric powder(1/4 tsp), red chilli powder(1 tsp, increase or reduce as per your need), pepper powder(1/2 tsp). Add the yogurt(1/3 cup, stirred well). Combine all of the above ingredients and add the tomatoes(3 medium chopped), green chillies(2 chopped). Combine all of the above ingredients and then immediately add the cubed potatoes(having the potatoes cut small will help them cook faster). add 1/2 a cup of water. Cover and slow simmer until the potatoes are soft, add more water if needed and continue to cook. taste and season with salt if you need. Cook until the water gradually reduces and the aloo keema turns thick. Serve warm with any of the meal ideas given above. I've noticed my kids hate biting into whole cardamom, cloves or pepper corns as they enjoy the curry, so if you are serving it to a younger crowd make sure to remove the above as you serve.

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

Steps:

• In a medium sized pot, heat the oil to medium high.
• Add the onions and saute for about 3-4 minutes or until the onion is translucent. Do not brown the onion.
• Now add the ground beef, and cook on high heat, stirring frequently for 3-4 minutes until the color changes.
• Add the ginger garlic paste, and cook for another 2-3 minutes.
• Now add in the spices and cook 5-7 minutes on high heat, while stirring frequently, until you can see the oil stirring. This is called bhunnai (searing) of the ground beef and it's important to develop the flavour of the whole dish.
• Add the tomatoes and lower the heat. Cook with a lid on for about 10 minutes to ensure the tomatoes are cooked through.
• Now add the potatoes, green chili, and 1/4 cup of water. Cook for another 10 minutes or until the potatoes are tender. If you want more gravy in the curry, add about 1/2 cup of water.
• Finish with a sprinkle of freshly chopped coriander and enjoy with roti or rice.

INDIAN KEEMA ALOO (GROUND BEEF AND POTATOES)

Steps:

• Add oil and onion to a large pot on medium heat.
• Cook onions, stirring occasionally, 6-8 minutes until translucent.
• Add in coriander, garam masala, cumin, salt, turmeric, ginger and cayenne and stir well, then cook for 1 minute.
• Add in beef and cook, breaking it apart and stirring occasionally, until it is cooked through, about 6-8 minutes.
• Add in garlic and jalapenos, then cook for 1 minute.
• Add in the tomatoes, water, and potatoes and stir well.
• Bring to a simmer, then cook for 10-12 minutes until potatoes are tender.
• Add in frozen peas, stir and serve.

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.

INDIAN BEEF KEEMA WITH CARROTS & POTATOES

Steps:

• Heat 1 tsp of the oil in a large saucepan over a high heat. Add the mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Remove from the pan, discarding all the fat, and set aside.
• Heat the remaining oil and cook the onion, garlic and ginger with some seasoning for 8 mins until soft. Add the curry powder, potato and carrots, and cook for a few mins more. Stir in the tomato purée, 500ml water or vegetable stock, and the beef. Cook on a medium heat for 20 mins or until the potatoes are tender. Serve with basmati rice, fresh coriander, and mango or lime chutney.

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 CURRY RECIPE (GROUND BEEF CURRY)

Steps:

• Heat the oven to 425°F. Toss the potatoes with olive oil and spread onto a parchment lined baking sheet. Transfer the baking sheet to the oven and roast 25-30 minutes, flipping once halfway through, until tender and golden brown.
• Heat a dutch oven over medium high heat. Add the ground beef and onion and cook, stirring frequently to break up the beef into smaller pieces. Cook until the ground beef is no longer pink and the onion is translucent, 6-7 minutes.
• Add the ginger and garlic. Sautee, stirring constantly, for 1-2 minutes, until very fragrant.
• Add the salt, pepper, curry powder, garam masala, turmeric, and tomato paste. Stir until the the tomato paste is worked into the beef, and the spices are fragrant, about 2 minutes.
• Add the tomatoes and coconut milk and give everything a good stir. Bring the liquid to a boil, then reduce the heat to medium low. Simmer, stirring occasionally, until the curry thickens and the color turns a deep golden orange, about 10 minutes.
• Stir in the frozen baby peas and roasted potatoes. Simmer until the peas are warmed through, 2-3 minutes. Remove from heat and stir in the cilantro.
• Ladle into serving bowls over your base of choice (rice, naan or other, see post notes), sprinkle with lime juice and more fresh cilantro, and serve immediately.

PALAK ALOO KEEMA

Steps:

• In a hot pan, add oil and when hot sauté the onion until translucent.
• Add the ground beef and cook until the beef releases water and the water evaporates.
• Now add the potatoes and sauté for 3 minutes on high.
• Add the celery, garlic, and ginger and sauté for 2 more minutes.
• Add the rest of ingredients except water and cook for 3 minutes.
• Now add water and let it cook on medium flame until the beef is cooked and the oil separates from the mixture.
• Serve hot with paratha or plain rice.

KHEEMA: INDIAN GROUND BEEF WITH PEAS

Steps:

• In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
• Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
• Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
• Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

BEEF KEEMA

Steps:

• In large deep frying pan, heat oil over moderate heat.
• Add onion and cook about 3 minutes.
• Sitre in garlic and ginger and cook 1 more minute.
• Add beef and cook until no longer pink.
• Drain fat (if desired).
• Add coriander, cumin, pepper, turmeric, cinnamon and 1 tsp of the salt.
• Cook for 1 minute, stirring.
• Stir in potatoes, yogurt/sour cream and milk.
• Cover.
• Bring to barely a boil.
• Reduce heat and simmer for 20 minutes.
• Uncover and simmer 5 minutes more.
• Stir in frozen peas and 1/2 tsp salt.
• Simmer about 2 minutes.
• Stir in lemon juice and cilantro.