Ground Beef And Potato Curry Recipes

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.

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.

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.

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.