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Aloo Keema (Pakistani Ground Beef and Potato Curry) Recipe

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★★★★★

4.8 from 87 reviews

Aloo Keema is a traditional Pakistani ground beef and potato curry that combines tender minced meat with soft potato cubes in a rich, aromatic blend of spices. This hearty dish is perfect for a comforting family meal, offering a perfect balance of spicy, savory, and aromatic flavors.

Ingredients

Scale

Meat and Vegetables

  • 500 g ground beef (lean or full-fat)
  • 1 onion, finely diced
  • 3 tomatoes, sliced
  • 2 small potatoes, cut into 2 cm (1 inch) cubes

Spices and Seasonings

  • ¼ cup cooking oil
  • 1 teaspoon ginger, freshly minced
  • 1 teaspoon garlic, freshly minced
  • 1 black cardamom pod
  • 4 black peppercorns
  • 3 cloves
  • 1 teaspoon red chili powder
  • 1 ¼ teaspoon salt
  • 2 teaspoon coriander powder
  • 2 teaspoon cumin powder
  • ½ teaspoon turmeric powder

Garnish

  • 1 teaspoon garam masala
  • 2 green chilies, sliced
  • 2 tablespoons fresh coriander, chopped
  • 1 tablespoon ginger, sliced

Instructions

  1. Heat the Oil: In a large pan or skillet, heat ¼ cup of cooking oil over medium heat until shimmering but not smoking.
  2. Sauté Whole Spices: Add 1 black cardamom, 4 black peppercorns, and 3 cloves to the hot oil, frying for about 1 minute until aromatic to infuse the oil with their flavors.
  3. Add Onions and Aromatics: Add the finely diced onion, 1 teaspoon freshly minced ginger, and 1 teaspoon freshly minced garlic to the pan. Stir and cook until the onions become translucent and begin to brown slightly, about 5-7 minutes.
  4. Cook Ground Beef: Add 500 g ground beef to the pan, breaking it apart with a spoon. Cook until browned all over, about 8-10 minutes, stirring occasionally.
  5. Add Spices: Mix in 1 teaspoon red chili powder, 1 ¼ teaspoon salt, 2 teaspoons coriander powder, 2 teaspoons cumin powder, and ½ teaspoon turmeric powder. Stir well to evenly coat the meat with the spices, cooking for 2 more minutes to let the flavors develop.
  6. Add Tomatoes: Add the 3 sliced tomatoes, cooking until they soften and break down into a sauce, about 5-6 minutes.
  7. Add Potatoes and Simmer: Incorporate the 2 cm cubed potatoes into the pan. Add 1 cup of water or enough to just cover the mixture. Bring to a boil, then reduce heat to low. Cover and simmer gently for 20-25 minutes until potatoes are tender and the curry thickens.
  8. Adjust Seasoning and Garnish: Once potatoes are cooked through, sprinkle 1 teaspoon garam masala over the curry and stir gently. Add the sliced green chilies, chopped fresh coriander, and sliced ginger. Cook an additional 2 minutes uncovered to meld the flavors.
  9. Serve: Remove from heat and serve hot with steamed rice or flatbreads such as roti or naan.

Notes

  • Use lean ground beef for a lighter dish or full-fat for richer flavor.
  • Adjust the red chili powder and green chilies to modify spiciness to your taste.
  • You can substitute potatoes with sweet potatoes or add peas for variation.
  • Cooking the whole spices in oil initially enhances the depth of flavor.
  • Make sure to cover and simmer to properly cook the potatoes and meld the spices.
  • This dish pairs well with basmati rice or traditional Pakistani breads like chapati or naan.

Keywords: Aloo Keema, Pakistani curry, ground beef curry, potato curry, spicy beef mince, traditional Pakistani recipe, comfort food

Find it online: https://mjrecipe.com/aloo-keema-pakistani-ground-beef-and-potato-curry-recipe/