Aloo Keema Chops Recipes

ALOO KEEMA (GROUND BEEF AND POTATO CURRY)

Aloo Keema (Ground Beef and Potato Curry) image

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

Time 1h

Number Of Ingredients 23

Ingredients

1 2-inch cinnamon stick
1 tsp cumin seeds
3 whole cloves
1/2 tsp coriander seeds (optional)
½ tsp whole black peppercorns
1/3 cup neutral oil (I use grapeseed or avocado)
1 large onion (finely chopped)
5-6 cloves garlic (crushed)
1 inch piece ginger (crushed)
1 lb ground beef (lean and full-fat both work, though lean is a bit more dry)
1 large tomato (or 2 small) (finely chopped)
1-2 Serrano or Thai chili peppers (sliced)
2 tsp coriander powder
1 tsp cumin powder
3/4 tsp turmeric powder
1/4 tsp red chilli powder (or to taste)
1/4 tsp fresh ground black pepper
1 1/2 tsp kosher salt (or to taste)
2 tbsp plain, whole milk yogurt
1 medium to large russet potato (peeled and cubed into 1/2" cubes)
1/8 to 1/4 tsp garam masala (optional)
1/2 tsp fresh lemon juice
2 tbsp cilantro leaves (chopped)

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 ALOO (GROUND BEEF AND POTATOES)

Keema Aloo (Ground Beef and Potatoes) image

If you want to try something a little different, I guarantee you will love this meal. It is by far my favorite Indian recipe. Inspired by my mom, who still makes this for me to this day.

Provided by The Meatetarian

Categories World Cuisine Recipes Asian Indian

Time 1h20m

Yield 8

Number Of Ingredients 17

Ingredients

2 tablespoons extra-virgin olive oil
1 extra-large Spanish onion, chopped
2 tablespoons water
2 pounds lean ground beef
4 cloves garlic, minced
2 tablespoons grated fresh ginger root
1 serrano chile pepper, finely chopped
2 teaspoons chopped fresh cilantro
1 tablespoon ground coriander
1 ½ teaspoons salt
1 ½ teaspoons ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 (28 ounce) can diced tomatoes
3 potatoes, peeled and diced
1 cup frozen green peas
1 teaspoon garam masala

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.

Nutrition Facts : Calories 361.9 calories, Carbohydrate 23.4 g, Cholesterol 74.3 mg, Fat 17.7 g, Fiber 4.4 g, Protein 25.6 g, SaturatedFat 6 g, Sodium 687.1 mg, Sugar 5 g

ALOO KEEMA

Aloo Keema image

A different way to make a well-loved favourite. I saw this recipe on a Pakistani cooking show and was struck by how a masala base was made first, and the keema added after. Great served with parathas or chapati, alongside a mint raita.

Provided by Piya.HMO

Categories Lamb/Sheep

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

500 g mincemeat (use beef or lamb or goat)
2 -3 medium potatoes, cut into big pieces
2 -3 small onions, thinly sliced
6 -8 whole black peppercorns
4 -5 cloves
2 inches gingerroot, julienned
1 teaspoon ginger-garlic paste
2 -3 chopped tomatoes
1 teaspoon turmeric
1 -2 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon garam masala
1 green chili, chopped (I use the short fat ones, like jalapeno)
1 teaspoon sugar (optional)
1/2 cup mint leaf, coarsely chopped (small leaves can be left whole)
1 lemon, in wedges
1 tomatoes, in wedges

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.

Nutrition Facts : Calories 478.9, Fat 0.8, SaturatedFat 0.2, Sodium 62.3, Carbohydrate 117.2, Fiber 7.4, Sugar 66, Protein 4.6

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