Aloo Keema (Ground Beef and Potato Curry - Shellfish-Free)

Ingredients

• about 450 g Ground beef
• 2 medium Potatoes
• 1 medium Onion
• 1 medium Tomatoes
• 1 tbsp Ginger-garlic paste
• 1 tsp Turmeric powder
• 1/2 tsp Red chili powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala
• 2 tbsp Vegetable oil
• 2 tbsp Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm skillet over medium-high heat and add the 2 tbsp of vegetable oil. Once the oil is shimmering, add the 1 medium onion, chopped, and cook until it is golden brown, about 5-7 minutes.
2. 2Add the 1 tbsp of ginger-garlic paste to the skillet and cook, stirring constantly, until fragrant, about 1 minute.
3. 3Add the about 450 g of ground beef to the skillet. Break it up with a spoon and cook until it is fully browned, about 5-8 minutes. Drain off any excess fat.
4. 4Stir in the 1 medium tomatoes, chopped, and cook until they have softened, about 3-5 minutes.
5. 5Add the 1 tsp of turmeric powder, 1/2 tsp of red chili powder, 1 tsp of cumin powder, and 1 tsp of coriander powder to the skillet. Stir well and cook for 5 minutes, allowing the spices to toast.
6. 6Add the 2 medium potatoes, diced into 1.27 cm cubes, to the skillet. Stir to combine with the beef and spice mixture. Add 1/2 cup of water, cover the skillet, and reduce the heat to medium-low. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes, stirring occasionally.
7. 7Once the potatoes are tender, uncover the skillet. Stir in the 1/2 tsp of garam masala. Cook for 1 minute more, then remove from heat.
8. 8Garnish with the 2 tbsp of cilantro. Serve hot.

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