Sunday, February 17, 2013

Kheema Aloo (Mince and Potato Curry)

Copyright 2013 LtDan'sKitchen blogs
This dish is originally cooked with lamb. Unfortunately, it is difficult to find ground lamb in my local grocery store so I used ground beef instead. The author actually suggests ground chicken or pork but I think a less leaner cut of ground beef will do just fine. The dish is simple enough but the spices used give it an unusual twist to the normal flavors associated with a ground meat dish. The blending of flavors is surprisingly delicate I was tempted to amp up the amount of spices used but I figured, it must have been intended to be a delicate dish. Lamb meat has a gaminess to it and aromatic spices are traditionally used to either mask this flavor or to enhance its innate delicacy. In this case, I think the original dish went for the latter. I believe this dish is Pakistani in origin although I found the recipe in my Indian cookbook. 

Kheema Aloo - Adapted*

2 lbs ground beef
1 lb potatoes, diced
1 lb tomaotes, diced
1/4 cup tomato paste
2 cinnamon sticks
6 cloves
2 tsp garam masala
2 tsp chili powder
1/2 tsp cardamom
1 tsp cinnamon
2 tsp garlic, grated
2 tsp ginger, grated
1/2 cup water
salt and pepper
4 tbsp cilantro, chopped
2 tbsp vegetable oil

1. In a large pan, heat the vegetable oil over medium high heat. Add the 
    cardamom, cloves, and cinnamon sticks and fry for one minute. 

2. Add the ground beef with the garam masala, cinnamon powder, chili, and 
    the grated garlic and ginger. Season with salt and pepper. Mix well and fry 
    for about 5 minutes or until the meat has browned. 

3. Add the potatoes and the water and cook covered for about 5 minutes. 
    Add the tomatoes with the tomato paste and mix well. Cook uncovered 
    until the potatoes are tender. Check for flavor and adjust accordingly.

*Vijayakar, Sunil: 30 Minute Indian, Laurel Geln Publishing, California: 2000.    

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