Kheema Aloo | Ground Meat and Potato Curry
 
A curry made with ground beef, lamb or chicken and potatoes.
Ingredients
  • 2 Lbs/1kg ground meat, I used ground beef
  • 2 medium onions, chopped
  • ¼ cup oil, neutral flavoured, I use avocado oil
  • 1 tablespoon garlic, minced
  • 2 teaspoons ginger, minced
  • 1 teaspoon ground turmeric
  • ½ teaspoon red cayenne powder (more if desired)
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala spice mix (optional)
  • 4 tablespoons dried fenugreek leaves (optional)
  • 1 green chilli
  • salt and pepper to taste
  • 3 medium potatoes, medium dice, parboiled if desired
  • handful of cilantro to garnish
  • ½-1 cup water
Instructions
  1. In a large skillet/fry pan, heat the oil on medium high heat and add the onions.
  2. Slowly brown the onions until golden and caramelised.
  3. Add the garlic and ginger and cook for a minute until fragrant.
  4. Add the turmeric, cumin, coriander and the garam masala if using, and cook a minute until fragrant.
  5. Add the ground meat and break up with the back of the spoon.
  6. Add the red cayenne powder and mix.
  7. Allow the meat to cook, stirring occasionally,
  8. When the meat is no longer pink, add the potatoes.
  9. I use parboiled potatoes because at my altitude, they take forever to cook in a curry.
  10. If you are concerned about the potatoes not cooking through, parboil them while your onions are browning.
  11. I also like to parboil them so that way I don't have to add too much water to the meat.
  12. If you are using parboiled potatoes, add the ½ cup water to the pan and cover and allow the potatoes to cook all the way through.
  13. Uncover when they are almost soft to allow the curry to dry out a bit by evaporating some of the water.
  14. Add the green chilli and fenugreek leaves at this time, crushing them in your palms as you add them.
  15. If your potatoes are uncooked before you add them, add 1 cup of water and cook for about 10 minutes and check to see if the potatoes are softened
  16. You may need to add more water if the potatoes don't cook all the way through.
  17. Check the consistency of the curry, if you prefer slightly loose curry then don't dry out all the water.
  18. If you prefer a drier curry, then keep cooking until most of the water is gone.
  19. Garnish with cilantro, check for salt and pepper.
Notes
The fenugreek is optional but it adds a wonderful taste and I love adding it to this curry. One of my favourite dishes is made with meat, fresh fenugreek leaves and potatoes. When I can't find fresh, the dry is quite potent in a pinch. It adds a pleasant, slightly bitter taste and it complements the meat and potatoes perfectly.
Nutrition Information
Calories: 3023 Fat: 176g Saturated fat: 47g Unsaturated fat: 107g Trans fat: 8g Carbohydrates: 178g Sugar: 16g Sodium: 718mg Fiber: 28g Protein: 189g Cholesterol: 561mg
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/kheema-aloo-ground-meat-potato-curry/