Aloo Keema (Ground Meat with Potatoes)

Ingredients

• about 450 g Ground Beef
• 2 medium Potatoes
• 1 medium Onion
• 1 medium Tomato
• 1 tablespoon Ginger-Garlic Paste
• 1 small Green Chilies
• 1 teaspoon Garam Masala
• 1/2 teaspoon Red Chili Powder
• 1/2 teaspoon Turmeric Powder
• 2 tablespoons Vegetable Oil

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

Instructions

1. 1Place a 30.48 cm heavy-bottomed pot over medium-high heat. Add the 2 tablespoons of vegetable oil and heat until it shimmers, about 1 minute.
2. 2Add the 1 medium onion, chopped, to the hot oil. Sauté, stirring occasionally, until the onion is golden brown and smells sweet, about 8-10 minutes.
3. 3Stir in the 1 tablespoon of ginger-garlic paste. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Add the about 450 g of ground beef to the pot. Break it up with a spoon and cook, stirring, until it is browned all over, about 5-7 minutes. Drain off any excess fat.
5. 5Add the 1 medium tomato, chopped, and the 1 small green chilies, chopped. Cook, stirring, until the tomato has softened, about 3-4 minutes.
6. 6Add the 2 medium potatoes, cut into 1.27 cm cubes, along with the 1 teaspoon of garam masala, 1/2 teaspoon of red chili powder, and 1/2 teaspoon of turmeric powder. Stir everything together to coat the potatoes and meat. Add 1/2 cup of water, bring to a simmer, then cover the pot, reduce the heat to medium-low, and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
7. 7Serve the Aloo Keema hot.

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