Wednesday, May 25, 2011

keema aur aloo...Ground beef and potatoes

Asalamu alaikum,

Keema aloo is a tasty main dish. It is similar in taste to Aloo gosht, but without the soup, and a little quicker to cook.

Ingredients:
1 kilo Keema(ground beef), thoroughly washed and drained.
6 medium Aloo(potatoes), cubed
3 medium piyaz(onion), finely sliced
3-4 medium timater(tomatoes), diced
1-2 tablespoons lesan(garlic) paste
1-2 tablespoons adrak(ginger) paste
6-8 hari mirch(green chilies), cut into one inch pieces
1 2" stick dal cheeni(cinnamon)
6-8 whole kali mirch(black peppercorns)
1 bari ellichi(black cardamom)
6-8 loung(cloves)
1 tablespoon lal mirch(red chili powder)
1 tablespoon or to taste namak(salt)
1 teaspoon haldi(turmeric)
1 teaspoon dhania(coriander powder)
1/4 to 1/3 cup tel(cooking oil)
2-3 tablespoons ghee(clarified butter)-this is optional and sometimes I don't use it in this recipe)

Step 1-Add the tel to the pot, then the piyaz and whole spices(dal cheeni, kali mirch, bari ellaichi, and loung)
Step 2-When the piyaz have turned golden brown, add the adrak and lesan paste, fry for 20-30 seconds.
Step 3-Add the timater to the pot.
Step 4- Add the lal mirch, namak, haldi, and dhania, mix well.
Step 5-Fry until the tel rises to the top, if you are using ghee then add it at this point.
Step 6-Add the keema.
Step 7- Fry the keema, stirring often, for 6-8 minutes to brown it a bit.
Step 8-Add the aloo, stir well.
Step 9-Add one glass pani, stir well.
Step 10-Cover and cook on a low to medium heat until the keema is thoroughly cooked and the aloo is just about done.
Step 11-Add the hari mirch, stir, cover and cook an additional 5 minutes, or more to cook off any excess pani. It should not be too soupy.

Serve with rotis.

7 comments:

  1. oh delicious u cook in mitti ki haandi! aint it difficult to cook in it on sui gas? my mom says food cooked in it is extremely delicious but it needs coal for a proper fire?

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  2. Salam, I haven't had a problem so far on the gas. I had to switch around the grate pieces that hold the pot though, because the mutti handi has a round base and moved around too much on the large sized grate.

    I doubt I will get the opportunity to cook on a coal fire, nobody I know uses coals, but it would be interesting to see a difference.

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  3. This is one of my favorite dishes to make (mostly because I seem to consistently get it right--haha!).

    Meliha

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  4. exactly coal fire is these days distinct, so my mom doesnot cook in mitti handi!

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  5. This pakistani Recipes look delish. Thanks for sharing!

    Cheers and hugs

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  6. where did the whole kali mirch, bari illaici, long and the dar cheeni go, you mentioned in recipe but in procedure they are missing .

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  7. Hi anonymous,
    Thank you so much for noticing this and telling me! The whole spices should go in at the same time as the piyaz, I will go update this right now.

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