Hearty and Delicious: Ground Beef and Potato Curry

Ingredients:

Whole Spices (Omit any you don't have)

- 1 2-inch cinnamon stick
- 1 tsp cumin seeds
- 3 whole cloves
- 1/2 tsp coriander seeds, optional
- 1/2 tsp whole black peppercorns

Aloo Keema

- 1/3 cup (73 g) neutral oil (I use grapeseed or avocado)
- 1 large onion, finely chopped
- 5-6 cloves (~1 tbsp) garlic, crushed
- 1 inch (~1 tbsp) piece ginger, crushed
- 1 lb (454 g) ground beef, lean and full-fat both work, though lean is a bit more dry
- 1 large tomato (or 2 small), finely chopped
- 1-2 Serrano or Thai chili peppers, sliced
- 2 tsp coriander powder

- 1 tsp cumin powder
- 3/4 tsp turmeric powder
- 1/4 tsp red chilli powder, or to taste
- 1/4 tsp fresh ground black pepper
- 1 1/2 tsp kosher salt, or to taste
- 2 tbsp plain, whole milk yogurt
- 1 medium to large (~250 g) russet potato, peeled and cubed into 1/2" cubes

Garnishing

- 1/8 to 1/4 tsp garam masala, optional
- 1/2 tsp fresh lemon juice
- 2 tbsp cilantro leaves, chopped

Preparation:

- Heat a heavy-bottomed pan over medium-high heat. Once hot, add the oil, whole spices, and onions and sauté until the onions are golden brown (~8-10 min).
- Deglaze the pan with 2 tbsp of water.
- Once the water dries up, add the garlic and ginger and sauté for a minute.
- Add ground beef and cook, stirring often, until it changes color and the moisture dries up (~4-5 min). - Use a wooden spatula to break up the beef into small pieces to ensure no lumps.
- Add the tomato, green chili pepper, ground spices, salt, and yogurt and continue to sauté for 4-5 minutes, or until the tomato breaks down and the oil starts to separate from the ground beef.
- Add the potatoes and 1/4 cup water and stir to combine.
- Lower the heat to low-medium. Cover, and allow it to cook for 23-25 minutes (depending on the thickness of potato cubes), stirring once in between. The potatoes will be very tender.

- If needed, turn the heat to high and sauté out any extra moisture.
- Turn off the heat and add the garam masala (if using), lemon juice, and cilantro.
- Give it a quick stir and serve hot with rice, roti, naan, bread, or anything else you'd like.

NOTES

*The smaller you cube the potatoes, the faster they’ll cook. I generally like to cut them into 1/2"-3/4" cubes. To prevent browning, place the cubed potato in a bowl of water.

To Double:
Double all the ingredients including water for cooking. So instead of adding 1/4 cup water along with the potatoes, use 1/2 cup water.
Increase sauté times by 2-3 minutes.

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Nutrition Values:

calories: 495kcal, carbohydrates: 18g, protein: 22g, fat: 37g, saturated fat: 10g, cholesterol: 82mg, sodium: 988mg, potassium: 742mg, fiber: 3g, sugar: 3g, vitamin a: 352IU, vitamin c: 13mg, calcium: 72mg, iron: 4mg