INDIAN KEEMA ALOO (GROUND BEEF AND POTATOES)
Indian Keema Aloo is a traditional one-pot dish of spicy ground beef and tender potatoes. Seasoned with cumin, ginger, coriander, and turmeric.
Provided by Sabrina Snyder
Categories Dinner
Time 35m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 277 kcal, Carbohydrate 24 g, Protein 15 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 39 mg, Sodium 345 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
KEEMA ALOO (GROUND BEEF AND POTATOES)
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
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
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
KHEEMA: INDIAN GROUND BEEF WITH PEAS
Provided by Aarti Sequeira
Time 25m
Yield 4 servings
Number Of Ingredients 20
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.
KHEEMA WITH POTATOES AND PEAS
Make and share this Kheema With Potatoes and Peas recipe from Food.com.
Provided by Satyne
Categories Indian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a lidded fying pan, add the onions and cook until sof.
- Add the spices and fry for 5 minutes over low heat; add 1 tablespoon water if the mixture starts to burn.
- Stir in the meaned beef and cook over high heat until very well browned.
- Lower the heat and add the potatos and salt to taste. Cover and cook gently for 5 minutes, then add the peas.
- Continue cooking until the potatoes and peas are tender.
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.
KEEMA (INDIAN-STYLE GROUND MEAT)
Serve over rice or noodles for a quick, flavorful meal. This recipe may be modified by adding peas (mattar), potatoes, or any other vegetable you like. It can also be used as a samosa or pastry filling.
Provided by ajr
Categories World Cuisine Recipes Asian Indian
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In a large heavy skillet over medium heat, cook ground lamb until evenly brown. While cooking, break apart with a wooden spoon until crumbled. Transfer cooked lamb to a bowl, and drain off all but 1 tablespoon fat. Saute onion until soft and translucent, about 5 minutes. Stir in garlic, and saute 1 minute. Stir in garam masala and salt, and cook 1 minute. Return the browned lamb to the pan, and stir in tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is fully cooked through, and liquid has evaporated.
Nutrition Facts : Calories 513 calories, Carbohydrate 6.4 g, Cholesterol 124.3 mg, Fat 40.7 g, Fiber 1.8 g, Protein 29.6 g, SaturatedFat 17.6 g, Sodium 884.6 mg, Sugar 2 g
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