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
ALOO KEEMA
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
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
ALOO KEEMA CHOPS
Provided by Food Network
Time 1h45m
Yield 12 servings
Number Of Ingredients 16
Steps:
- These potato and lamb croquettes are traditionally served with fresh sliced onions, carrots and beetroot salad.
- In a bowl, mix the mashed potatoes, chopped chiles, ground cumin seeds, and chopped fresh cilantro, until well combined. Season the mixture, with salt, to taste.
- For the croquette filling: Heat the 1 tablespoon oil in a pan over a medium heat, add the chopped onion, and fry for 3 to 4 minutes, or until golden brown. Add the ground lamb, ginger, chile powder, ground coriander, and ground cumin. Cook, stirring continuously, for 18 to 20 minutes, or until the ground lamb has cooked through.
- Add the garam masala, and the lemon juice, and season, with salt, to taste. Strain the lamb mixture through a fine sieve, and allow any excess oil to drain away. Set the mixture aside to cool.
- Divide the potato mixture into 12 equal portions, and roll each portion into a ball. Make a hollow in the center of each potato ball, using your finger. Spoon 1 tablespoon of the lamb mixture into each of the 12 hollows, then fold the potato over and around it.
- Flatten the filled potato ball into a patty using your hands. Place the potato balls onto a baking tray, and cover the tray with plastic wrap, and set aside for 15 to 20 minutes.
- Beat the eggs in a bowl, and sprinkle the bread crumbs onto a plate.
- Heat the oil in a deep heavy-bottomed frying pan until a bread crumb sizzles and turns brown when dropped into it. Caution: Hot oil can be dangerous. Do not leave unattended.
- Dip each patty into the beaten egg, and then dredge in the bread crumbs until completely coated. Lower each patty into the oil, and fry for 5 to 6 minutes, or until crisp and golden-brown, and completely cooked through. Set aside to drain on a tray lined with paper towels. Serve immediately.
ALOO KEEMA (POTATO AND MINCE CURRY)
Make and share this Aloo Keema (Potato and Mince Curry) recipe from Food.com.
Provided by grapefruit
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
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.
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ALOO KEEMA (GROUND BEEF & POTATO CURRY) - I KNEAD TO EAT
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5/5 (4)Total Time 55 minsCategory Main CourseCalories 412 per serving
- In a large pot, heat the oil and saute the chopped onion until soft, translucent and lightly golden.
- Add the minced meat, the spices and the ginger garlic paste. Cook on high heat (stirring continuously) for about 15 minutes until the meat is pretty much cooked through, and you can start seeing the oil separating.
- Add the tomatoes, and about 1/4 cup water. Lower the heat and cover the pot. Cook for about 15-20 minutes (stirring occasionally), until the tomatoes have cooked through and softened.
- Now add the potatoes, green chilli and another 1/4 cup of water. Cover and cook until the potatoes are cooked through (stirring occasionally). This will take another 15 minutes or so.
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