A detailed description of the most famous AKA Aloo Keema or Keema Aloo recipe in Pakistan with ground beef and curry mashed potatoes. In this article, I discussed two ways to make curry minced with the same ingredients. Both methods are very popular. I bet that if your mother or grandmother likes it, for her convenience, she should use both methods at the same time.
WHAT IS ALOO KEEMA?
Aloo means potato in Urdu, and keema means minced meat or minced meat. Aloo keema, sometimes called keema aloo, is a minced curry dish of every Pakistani family. It is beef or lamb curry with potatoes. It is as easy to make as any other daily cooking recipe. This recipe is very simple (method 1) and makes a delicious curry crumble.
Sometimes, when I am busy with housework, I will only buy ready-made barbecue pie or bagel, and this method (Method 1) requires little activity time in the kitchen, so it is another preferred food.
TIPS TO MAKE MINCE CURRY
- Wash ground meat: This is a question worth discussing. If the meat comes from an unreliable or unhealthy source, it is okay to wash it quickly with water in a colander. However, it loses some nutrients in the process. If you wash the meat first, then grind it in a reliable and healthy butcher shop at home. No need to wash. (I use a meat grinder to grind beef and lamb. For hygiene and nutrition, I grind it very well.)
- Remove beef smell: If beef or lamb is freshly ground and has a fat content of less than 20%, there should be no peculiar smell. If you use frozen ground beef, it may give off an unpleasant fatty smell. Open the package and inflate it. This recipe uses several seasonings to counteract the smell of fat. Try to use high-quality low-fat ground beef to avoid the unpleasant smell of fat.
- High-temperature burning or Bhunnofying: Keema needs to brown at high temperatures. First, you scorch all the water in the ground beef and then scorch it with a high fire to get a rich roast flavor and beautiful color.
- Good oiliness: To make Kima brown, you need to use extra oil (this layer of oil can be discarded before consumption.)
- Use a wide-bottomed pan: You need to cook in a wide-bottomed pan to provide enough surface for the excess water to drain quickly and burn easily.
- The size of the potatoes is important: small potatoes cook faster than large potatoes. After peeling and slicing, immerse the potato slices in water to avoid blackening.
HOW TO MAKE ALOO KEEMA
The cooking time is a bit longer than usual because we cook very slowly, but I think it is easy to manage. Because I just need to put all the ingredients in a pot and let it cook slowly, and at the same time I can cook the rice first, then the roast. Next, remove the lid of the keema and let it stir frequently here and there until the water dries while washing and cleaning the dishes. After adding potatoes to the minced meat, I set the table and made a cucumber salad. So, with a little management, a hearty meal that everyone loves is ready. The whole process takes about 60 minutes.
This method is also most suitable for pressure cookers or instant cookers. For this method, use chopped onions and tomatoes and avoid chopping them.
- Put all the ingredients in Listing 1 in a saucepan, close the lid, and cook on medium heat for 5 minutes. When all ingredients are soft, stir well.
- Now close the lid and simmer for 25-30 minutes. (You can also cook under high pressure for 10 minutes.) Just stir well and the onions and tomatoes will defrost as described in step 2.
- Continue to cook for another 5-7 minutes at medium-high temperature, stirring often. Boil until the water is dry, then stir on high heat for 5 minutes, until the meat turns light brown and the oil separates on the sides of the pot. (Bhunofy) Use a spoon to scrape the sides of the pot so as not to burn. Depending on the fat content of ground beef, you may need to add 1-2 tablespoons of extra oil to burn.
- Now add potatoes and water. Stir well and be sure to push all the potatoes into the broth so they can be cooked evenly. Adjust the texture by adding more or less water. Cook for another 7-10 minutes, until the potatoes are tender.
- Aloo keema is a ready-made Pakistani recipe.
- Garnish with green coriander, ginger and lemon slices.