Dairy-Free Keema Aloo (Ground Meat and Potatoes)

Instructions

1. 1Place a large, heavy-bottomed pot over medium heat (162.8°C / 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 about 450 g 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 about 450 g of potatoes, cut into 2.54 cm 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 (121.1°C / 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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