Dairy-Free Keema Aloo (Ground Meat and Potatoes)

Ingredients

• 1 lb Ground Beef or Lamb
• 1 lb Potatoes
• 1 medium Onion
• 1 medium Tomato
• 1 tablespoon Ginger-Garlic Paste
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Garam Masala
• 2 tablespoons Vegetable Oil
• 0.25 cup Cilantro

Instructions

1. 1Place a large, heavy-bottomed pot over medium heat (325°F / 163°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the chopped medium onion and cook, stirring occasionally, until it is golden brown, about 8-10 minutes.
2. 2Add the 1 tablespoon of ginger-garlic paste to the pot and cook, stirring constantly, until fragrant, about 1 minute.
3. 3Add the 1 lb of ground beef or lamb to the pot. Break it up with a spoon and cook, stirring occasionally, until it is browned all over, about 5-7 minutes.
4. 4Add the chopped medium tomato to the pot and cook, stirring, until it has softened, about 3-4 minutes.
5. 5Stir in the 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 0.5 teaspoon garam masala. Cook, stirring constantly, for 2 minutes until the spices are fragrant.
6. 6Add the 1 lb of potatoes, cut into 1-inch cubes, to the pot and mix well to coat them with the meat and spice mixture. Add 1 cup of water, cover the pot, and reduce the heat to low (250°F / 121°C). Simmer for 25-30 minutes, or until the potatoes are tender when pierced with a fork.
7. 7Remove the lid and continue to cook for another 5 minutes, allowing any excess water to evaporate and the sauce to thicken slightly. Stir in the 0.25 cup of chopped cilantro.
8. 8Serve the Dairy-Free Keema Aloo hot, with roti or rice.

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