Aloo Keema

Method

1. Finely chop the onion and grate or finely chop the ginger and garlic. Chop the tomato small. Peel the potatoes, cut them into 3 cm cubes and keep them in cold water so they don't brown. Slice the green chillies and chop the coriander.

2. Heat the oil in a 20 cm pot over medium heat, add the onion and fry for 6 min, stirring often, until the edges are deep golden brown. Well-browned onion gives the curry its sweetness and colour.

   Add in this stepVegetable oil 3 tbspOnion (medium) 1

   medium heat

3. Add the ginger and garlic and stir for about 30 seconds until fragrant, then add the mince. Cook over medium-high heat for 6 min, breaking it up with a spatula, until no pink remains and the meat juices have almost evaporated.

   Add in this stepFresh ginger 10 gGarlic cloves 3Beef mince (15–20% fat) or lamb mince 300 g

   medium-high heat

4. Add the tomato, chilli powder, turmeric, coriander, cumin and salt. Fry over medium heat for 6 min (this is the bhuna stage) until the tomato has completely collapsed and oil starts to pool around the edges. If it sticks, add 1 tbsp water and scrape the bottom.

   Add in this stepTomato (medium) 1½Red chilli powder (hot) ¾ tspGround turmeric ½ tspGround coriander 1 tspGround cumin ½ tspSalt ¾ tsp

   medium heat

5. Add the drained potatoes and the water and bring to a boil over high heat. Cover, turn down to low heat and simmer for 17 min, stirring once or twice, until a knife slides easily into a potato cube.

   Add in this stepPotatoes 300 gWater 200 ml

   high heat→low heat

6. Uncover and cook over medium heat for 3 min, stirring, until the sauce is thick and clings to the potatoes and meat. Stir in the garam masala, green chillies and coriander, turn off the heat and check the salt. Serve with roti, naan or rice.

   Add in this stepGaram masala ½ tspHot green chillies 1Fresh coriander (cilantro) 5 g

   medium heat