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.
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
KEEMA CURRY & RAITA
This curry uses lean beef mince and is lightly spiced- it makes a nutritious, hearty and iron-rich supper
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 14
Steps:
- Whizz together the ingredients for the paste in a blender or food processor - add a splash of water if you need.
- Cook the onion in a splash of water for about 5 mins until softened. Stir in the mince and cook for another 5 mins to brown. Add the paste, cook for 1 min, then pour in 100ml water. Bring to the boil and simmer for 10 mins. Add the peas then simmer for a further 5 mins.
- Meanwhile, mix together the raita ingredients and season to taste. When the mince is cooked, season and stir through the fresh coriander. Serve with the raita and brown rice, if you like.
Nutrition Facts : Calories 289 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 0.39 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.
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
KHEEMA CURRY
From our local tv guide and it's feature of 7 Recipes in 7 Days by Margaret Johnson. Times are estimate. It was also suggested you could substitute lamb mince for the beef and that would give you a slightly richer flavour.
Provided by ImPat
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place the onion, ginger, garlic, chillies and oil into a hot heavy based pan and cook over a moderate heat until the onion is cooked but not coloured.
- Turn the heat to high and add the mince and over about 5 minutes break up the clumps and cook until the meat has taken on some colour (You don't want to do this too fast or you will drop the temperature of the pan the meat will stew).
- Add the tomato sugo (or chopped tomatoes) and stock and season well.
- Drop the heat and simmer for about 10 minutes or until the liquid has reduced to a sauce consistency and then add the peas and cook for 3 minutes longer.
- Serve with steamed rice and garnish with coriander sprigs/cilantro sprigs.
Nutrition Facts : Calories 466.8, Fat 26.6, SaturatedFat 8.7, Cholesterol 121.9, Sodium 168, Carbohydrate 15.4, Fiber 4.7, Sugar 5.4, Protein 41.2
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