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Nani's Aloo Keema (Pakistani Minced Beef with Potatoes)
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Nani's Aloo Keema (Pakistani Minced Beef with Potatoes)

55 minServes 4Nutri-Score C€€
from @lailaspantry5 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • onion (halved, root left intact, finely diced)Produce1 piece
  • garlic (cloves, crushed and finely minced)Produce4 pieces
  • fresh ginger (about an inch, peeled and finely diced)Produce15 g
  • tomatoes (diced)Produce2 pieces
  • potatoes (skin on, cut into small squares)Produce3 pieces
  • ground beef (80/20 fat ratio)Meat500 g
  • oil (about a teaspoon)Pantry5 ml
  • chili flakes (plus extra to finish)Spices3 g
  • turmeric powderSpices2 g
  • ground corianderSpices4 g
  • ground cuminSpices3 g
  • cumin seedsSpices3 g
  • salt (plus extra to finish)Spices8 g
  • waterOther150 ml
  • lemon (juiced)Produce0.5 pieces
  • cilantro (chopped, to garnish)Produce20 g

per serving

Nutrition

374kcal

Carbs
16 g
Proteins
26 g
Fat
23 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stovetop
  • Mixing bowl

step by step

Method

  1. Prepare the vegetables

    • Halve the onion, keeping the root intact, then cut vertical and horizontal lines to get a fine dice.
    • Crush the garlic cloves and mince them finely; peel the ginger with a spoon and dice it finely.
    • Dice the tomatoes and cut the potatoes into small squares, keeping the skin on.
    Step 1

  2. Bloom the spices

    • Heat the oil in a pan until hot.
    • Add the chili flakes, turmeric, ground coriander, ground cumin and cumin seeds and toast them in the hot oil until fragrant.
    Step 2

  3. Soften the onions

    • Add the onions to the bloomed spices with a generous amount of salt.
    • Cook until the onions are slightly softened, the salt helping them release their moisture.
    Step 3

  4. Add ginger and garlic

    • Stir in the ginger and garlic.
    • Cook them out with the onions.
    Step 4

  5. Brown the beef

    • Add the ground beef and break it into small pieces.
    • Cook until the moisture has evaporated and the oil starts separating out.
    Step 5

  6. Simmer the keema

    • Pour in the water and let the keema simmer until tender.
    Step 6

  7. Cook with tomatoes and potatoes

    • Add the tomatoes and potatoes to the pan.
    • Cook until the potatoes are nicely cooked and break apart without being mushy.
    Step 7

  8. Finish and garnish

    • Finish with salt, lemon juice, chopped cilantro and chili flakes.
    • Serve with rice, naan, chapati or paratha.
    Step 8
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