Here's a recipe for Aloo Keema, a popular Pakistani dish made with minced meat (keema) and potatoes (aloo) cooked in a flavorful gravy:
Ingredients:
500g minced meat (beef or mutton)
2-3 medium-sized potatoes, peeled and cubed
1 large onion, finely chopped
2 tomatoes, finely chopped
2-3 green chilies, chopped (optional)
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
Salt, to taste
3-4 tablespoons oil
Fresh cilantro (coriander leaves), chopped, for garnish
Instructions:
Cook the Potatoes:
Heat 1-2 tablespoons of oil in a pan and fry the cubed potatoes until they are golden brown. Remove them from the pan and set aside.
Cook the Keema:
1. In the same pan, add the remaining oil and sauté the chopped onions until they are soft and translucent.
2. Add the ginger-garlic paste and green chilies, and sauté for another minute.
3. Add the minced meat and cook until it is browned, breaking up any lumps with a spoon.
4. Add the chopped tomatoes, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well.
5. Cook the keema mixture on medium heat until the tomatoes are soft and the oil starts to separate from the masala.
Add Potatoes and Simmer:
1. Add the fried potatoes to the keema mixture and mix gently to combine.
2. Add a little water (about 1/2 to 1 cup) to the pan, cover, and simmer on low heat for about 15-20 minutes, or until the potatoes are cooked through and the keema is tender.
3. Stir occasionally and add more water if needed to prevent sticking or burning.
Finish and Serve:
1. Once the potatoes and keema are cooked, sprinkle garam masala powder and chopped cilantro over the dish.
2. Mix gently and cook for another minute.
3. Serve hot with chapati, naan, or rice.
