Aloo Keema (Ground Meat with Potatoes)

Instructions

1. 1Place a 30.48 cm heavy-bottomed pot over medium heat (176.7°C / 175°C) and add the 2 tablespoons of cooking oil.
2. 2Add the 1 large chopped onion to the pot and cook, stirring occasionally, until it is golden brown, about 8-10 minutes.
3. 3Add the 1 tablespoon of ginger-garlic paste and the 2 small chopped green chilies to the pot. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the about 450 g of ground beef (or lamb) to the pot. Break it up with a spoon and cook until it is browned all over, about 5-7 minutes. Drain off any excess fat.
5. 5Stir in the 1 can (about 400 g) of diced tomatoes, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, and 1 teaspoon of salt. Cook, stirring, until the tomatoes have softened, about 3-5 minutes.
6. 6Add the 2 medium peeled and diced potatoes to the pot. Pour in enough water to just cover the potatoes. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
7. 7Stir in the 1 teaspoon of garam masala. Serve hot, garnished with the 2 tablespoons of fresh cilantro.

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