Aloo Keema (Minced Beef and Potato Curry)

Method

1. 1

   Dice the onion, mince the ginger and garlic, and chop the tomatoes so everything is ready to go in fast.

2. 2

   Set the pot over medium-high heat and fry the onion until soft and golden.

3. 3

   Stir in the ginger and garlic and cook until fragrant, then add the ground beef.

4. 4

   Fry the beef, breaking it up with the spoon, until it 'bhuns' — the moisture cooks away and the meat starts to sizzle and re-fry in its own fat.

   💡 The bhunai — frying past watery into sizzling — is where keema becomes keema.

5. 5

   Add the tomatoes and cumin; cook down, stirring occasionally, until the masala thickens and turns a deep red.

6. 6

   Add the potatoes, peas and a splash of water; cover and simmer until the potatoes are tender, about 15 minutes.

7. 7

   Stir in the garam masala off the heat so its aroma stays bright, then serve hot with roti and raita.