I love to try dishes from other countries and several of my favorites originated in India. This particular dish is bursting with an array of warm spices. It’s quick and easy to prepare and can be served on Naan bread or on a bed of rice. I enjoy a dollop of sour cream or Greek yogurt on top of the dish. Thanks to my old pal Sudesh for sharing this tasty recipe.

Keema Aloo (Indian Ground Beef & Potatoes)

Recipe by Diane Becker

Servings

servings

Ingredients

1 pound ground beef
1 Tablespoon Butter
1 Tablespoon Olive Oil
1 ½ cups diced onions
1 ½ Tablespoon fresh ginger root, finely minced
6 cloves garlic, minced
1 serrano pepper, finely chopped
½ Tablespoon ground coriander
¾ teaspoon ground cumin
¾ teaspoons fine sea salt
½ teaspoon garam masala
½ teaspoon ground turmeric
¼ teaspoon curry powder
¼ teaspoon cayenne pepper
1-15 ounce can diced tomatoes
2 cups peeled potatoes, diced
¼ to ½ cup beef broth
½ cup frozen green peas
¼ cup chopped cilantro

Directions

Brown the ground beef in a skillet until it’s no longer pink.
Remove beef from skillet and drain off the grease.
Set the beef aside.
Put the butter and olive oil in the skillet along with the onions.
Saute for about 10 minutes or until translucent.
Add the gingerroot, garlic and serrano pepper and saute for 3 more minutes.
Add all of the spices, the potatoes, tomatoes, the ground beef and ¼ cup beef broth.
Bring to a boil.
As soon as the mixture starts to boil, reduce heat, cover and simmer for 20 minutes or until potatoes are fork tender.
10. When potatoes are tender, add the cilantro and frozen peas and simmer for another 5 minutes, adding more beef broth if needed.
11. Serve with Naan bread or over a bed of rice.