INDIAN ALOO KEEMA
This fragrant dish requires only 1 pot and is ready in 40 minutes making it the perfect meal to prepare on a busy weeknight. Aloo keema is a flavorful stew that contains minced beef or lamb, potatoes and green peas. Serve alone or with basmati rice and roti.
Ingredients
Dry spice blend
- 1 tbsp Coriander dry, ground
- 1 tbsp Cumin dry, ground
- 1 tsp Garam masala dry, ground
- 1 tsp Tumeric dry, ground
- 1 tsp Ginger dry, ground
- ½ tsp Cinnamon dry, ground
- ½ tsp Cayenne pepper dry, ground
Remaining ingredients
- 1 tbsp Ghee
- ½ cup Onion diced
- 1 each Jalapeno diced
- 1 lb Ground beef or lamb
- 28 oz Diced tomatoes or 4 tomatoes, diced
- 3 clove Garlic minced
- 2 each Potatoes medium, Russet
- 1½ tsp Salt
- 1-2 cup Water
- 1 cup Frozen peas
- Cilantro (optional) Garnish
Instructions
- Mix all of the dry spice ingredients in a small bowl and set aside.1 tbsp Coriander, 1 tbsp Cumin, 1 tsp Garam masala, 1 tsp Tumeric, 1 tsp Ginger, ½ tsp Cinnamon, ½ tsp Cayenne pepper
- In a large pot over medium heat, add ghee and sauté onions and peppers for 5 minutes. Add dry spices and sauté 1 minute.1 tbsp Ghee, ½ cup Onion, 1 each Jalapeno
- Brown the meat while breaking up into small pieces. Drain excess fat, if necessary.1 lb Ground beef or lamb
- Add diced tomatoes, garlic, potatoes and salt. Add water 1 cup at a time until the potatoes are completely covered. Stir well. Reduce heat to med/low and simmer for 25 minutes.28 oz Diced tomatoes, 3 clove Garlic, 2 each Potatoes, 1½ tsp Salt, 1-2 cup Water
- Add peas and simmer an additional 5 minutes. Garnish with cilantro.Cilantro (optional), 1 cup Frozen peas
Notes
Start with 1 cup of water and then add more if needed. You want the potatoes to be covered with the liquid so they can cook evenly.
If sauce is too thin (at the end of cooking), then add 1-2 tbsp tomato paste or a slurry of 1 tbsp cornstarch in 1/4 cup water.
1 tbsp fresh ginger can be used in place of dry ground ginger.
CAL 250 CARBS 23G FAT 10G PROTEIN 20G FIBER 5G SUGAR 5G