Warm the ghee in a heavy-bottomed pan over medium heat. Then, add the cubed potatoes and cook until they turn golden brown for about 15 minutes. Set them aside.
In the same pan, add the onions, garlic, ginger, and chilies; saute until the onions become translucent and soften, for about 5 minutes.
Stir in the coriander powder, cumin, Kashmiri chili powder, salt, turmeric, black pepper, and garam masala. Continue cooking for another minute.
Increase the heat and add the ground beef, breaking it up with a meat chopper until finely minced. Cook the beef until brown and heated through for about 10 minutes.
Pour in the tomato puree and increase to high heat. Bring the mixture to a boil. Then, reduce the heat and simmer for another 10 minutes.
Stir in the reserved potatoes and add cilantro. Garnish with fresh ginger and serve with naan, roti, or basmati rice.
Notes
Expert Tips:
If using lean ground beef, consider adding more ghee or a little water if the mixture appears dry. The desired texture for keema is a nice glaze.
I rely on a cooking technique called ‘bhunning’ for this aloo keema recipe. During the cooking process, the ground meat cooks over high heat and fries alongside tomatoes and warm spices until it reduces and the ghee escapes to the sides, resulting in a highly concentrated and flavorful dish.
Use a wok, heavy-bottomed pan, or karahi to cook the ground beef; this will help regulate the high heat as the meal cooks.
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.