ALOO KEEMA (GROUND BEEF AND POTATO CURRY)
Here's a recipe for an authentic, homestyle, Pakistani & North Indian style Aloo Keema (Keema Curry with potatoes). This is a traditional, one-pot recipe that's simple, easy-to make, and gives the most flavorful results!
Provided by Izzah Cheema
Categories Main Course
Time 1h
Number Of Ingredients 23
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.
Nutrition Facts : Carbohydrate 18 g, Protein 22 g, Fat 37 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 988 mg, Fiber 3 g, Sugar 3 g, Calories 495 kcal, ServingSize 1 serving
KEEMA CURRY RECIPE (GROUND BEEF CURRY)
Easy Keema Curry features ground beef seasoned with garlic, fresh ginger, curry, garam masala, and turmeric. Simmer with tomato paste, fire roasted tomatoes and coconut milk to build a bold, rich sauce. Stir in roasted potatoes, peas, and chopped cilantro at the end to create a hearty beef curry dish that's the pinnacle of easy comfort food with complex flavor!
Provided by Danielle Esposti
Categories Main Dish
Time 40m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 474 kcal, Carbohydrate 40 g, Protein 27 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 76 mg, Sodium 676 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 3 g, ServingSize 1 serving
IT'S A WHOLE MEAL KEEMA CURRY (BEEF, POTATOES AND VEG)
I originally found this recipe in a Dutch language curry cookbook, but have changed it up somewhat. It tastes great, is quick and easy to prepare, is an entire meal, and not much to clean up afterwards. I would say the leftovers taste terrific cold the following day, but we rarely have anything to save!
Provided by FlemishMinx
Categories Curries
Time 50m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl or coffee cup combine the turmeric, cinnamon, cumin, cardamom, ginger and chili powder.
- In a large frying pan, saute onion, pepper and garlic in the oil until the onion softens.
- Add the spice mix to the vegetable mixture in the frying pan and combine well.
- Add the ground beef, stirring well and often to incorporate the spice mix with the beef and brown thoroughly.
- Add the water and the tomato paste, again mixing well.
- Cook this at a low to medium simmer until most of the water has cooked off.
- Mix in the potatoes and the green beans, then the coconut milk (you may need to add a small amount of water to facilitate the mixing, but no more than 1/4 cup!).
- Simmer till everything is heated through, and serve.
INDIAN BEEF KEEMA WITH CARROTS & POTATOES
Keema is a traditional Asian dish made with mince - flavour it with spicy curry powder and pack in some carrots and potatoes for extra texture
Provided by Jennifer Joyce
Categories Dinner
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 351 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 0.7 milligram of sodium
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