Recipe: Yummy Ground Beef and Potato Curry

Recipe: Yummy Ground Beef and Potato Curry Delicious, fresh and tasty.

Ground Beef and Potato Curry. A very easy and tasty ground beef curry from the Andhra Pradesh region in India. You can adjust the amount of cayenne pepper , decrease it especially if you are trying to introduce spicy foods to children or to people who are not used to it. Add chili pepper if you want it spicy.

Guaranteed for a fabulous meal even on busy weeknights!

We do love anything curry in our house, especially me!

Aloo means potato in Urdu and keema is mincemeat or ground meat.

You can cook Ground Beef and Potato Curry using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Ground Beef and Potato Curry

1. It’s 500 gr (1 lb) of ground beef.

2. It’s 500 gr (1 lb) of potatoes, cut into cubes.

3. You need 1 of large onion, chopped.

4. Prepare 4 of garlic cloves, minced.

5. Prepare 4 tsp of curry powder.

6. Prepare 2 tsp of turmeric powder.

7. Prepare 1 tsp of cumin powder.

8. You need 1/2 tsp of ginger powder (if you use fresh 1 inch ginger finely chopped).

9. You need 1.5 tsp of salt.

10. Prepare 3/4 tsp of sugar.

11. Prepare to taste of ground white pepper.

12. Prepare 250 ml of thick coconut milk.

13. Prepare 1/4 cup of frozen peas.

Aloo keema, sometimes also called keema aloo is a mince curry staple in every Pakistani home.

It is ground beef or lamb curry with potatoes.

It is super simple to make like any other everyday cooking recipe.

Add the paste and potatoes to the beef mixture.

Ground Beef and Potato Curry step by step

1. Deep fry the potatoes until cooked..

2. Heat about 3 tablespoons of oil. Saute the onion and garlic until wilted and the onion looks a little brown..

3. Add the ground meat. Stir until cooked..

4. Add curry powder, turmeric powder, cumin powder, ginger powder, salt, sugar and pepper. Stir well..

5. Add coconut milk. Cook until thickened. Stir occasionally..

6. Add fried potatoes. Stir until well blended. Taste it, adjust salt/sugar if needed. Simmer for a few minutes until the entire mixture has thickened. Add the peas. Stir it for a minute. Turn the heat off..

7. Serve the curry with flatbread or rice..

Taste the curry and add spices to suit your taste.

The general methodology is an authentic one, although most would likely use garlic and ginger instead of the curry powder.

The process of cooking onion first and then the rest of spices with the meat, until it has a cooked smell and the oil separates from the meat mixture, is important and has a name ( bhoonna).

Remove cinnamon stick; taste curry and add more salt if desired.

Stir in curry paste, chilli flakes and turmeric and cook over low medium heat until the meat is coated with spices.