Foodedo recipe

Beef Keema Aloo with Peas and Cumin Basmati Rice

Name: Beef Keema Aloo with Peas and Cumin Basmati Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 300 g basmati rice (rinsed in cold water until the water runs almost clear); 700 ml water (450 ml for the rice and 250 ml for the keema); 2 tsp fine sea salt (plus extra to taste); 2 tbsp rapeseed oil; 1 tsp cumin seeds; 1 onion (large, finely chopped); 4 garlic (finely grated or crushed); 20 g fresh ginger (peeled and finely grated); 300 g potatoes (peeled and cut into 1.5 cm cubes); 500 g beef mince (10% fat works well); 1½ tsp ground cumin; 2 tsp ground coriander; 1 / 2 tsp ground turmeric; 1 / 2–1 tsp mild chilli powder (use 1/2 tsp for mild heat); 2 tbsp tomato purée; 400 g chopped tomatoes (1 tin); 1 / 4 tsp black pepper (plus extra to taste); 160 g frozen peas; 1 tsp garam masala; 15 g fresh coriander (roughly chopped); 1 lemon (half juiced, half cut into wedges)

Serves 4

55 min

Quantities are kept as written by the author.

A hearty beef mince curry with potatoes and peas, flavoured with ginger, garlic and warm spices, served with cumin-scented basmati rice.

Ingredients

21 items

300 gbasmati ricerinsed in cold water until the water runs almost clear
700 mlwater450 ml for the rice and 250 ml for the keema
2 tspfine sea saltplus extra to taste
2 tbsprapeseed oil
1 tspcumin seeds
1onionlarge, finely chopped
4garlicfinely grated or crushed
20 gfresh gingerpeeled and finely grated
300 gpotatoespeeled and cut into 1.5 cm cubes
500 gbeef mince10% fat works well
1½ tspground cumin
2 tspground coriander
1 / 2 tspground turmeric
1 / 2–1 tspmild chilli powderuse 1/2 tsp for mild heat
2 tbsptomato purée
400 gchopped tomatoes1 tin
1 / 4 tspblack pepperplus extra to taste
160 gfrozen peas
1 tspgaram masala
15 gfresh corianderroughly chopped
1lemonhalf juiced, half cut into wedges

Recipe notes (2)

Note: If the keema thickens before the potatoes are tender, add 2-3 tbsp water, cover again and continue simmering until the potatoes are cooked through.
Note: Any leftovers should be cooled promptly, chilled and eaten within 2 days; reheat until piping hot throughout.

Method

9 steps

Step 1. Prepare everything before you start: rinse the rice, chop the onion, grate or crush the garlic, grate the ginger, cube the potatoes, chop the coriander and juice half the lemon. Keep the raw beef and its packaging away from the rice and other ready-to-eat ingredients, and wash your hands, knife and board after handling it.
Step 2. Heat the oil in a large frying pan or sauté pan over a medium-high heat. Add the potatoes and cook for 6-8 minutes, turning regularly, until they have a little colour on the edges but are not fully tender. Lift them out to a plate with a slotted spoon, leaving the oil behind in the pan.
Step 3. Turn the heat down to medium. Add the onion to the same pan with a pinch of the salt and cook for 8-10 minutes, stirring now and then, until softened and lightly golden.
Step 4. Turn the heat up to medium-high and add the beef mince. Break it up well with a wooden spoon and cook for 5-6 minutes until there are no raw clumps left and most of the moisture has evaporated. If the pan looks very fatty, spoon off any excess, leaving about 1 tbsp behind for flavour.
Step 5. Add the garlic, ginger, ground cumin, ground coriander, turmeric, chilli powder and tomato purée. Stir constantly for 1 minute so the spices toast lightly and the purée darkens a shade.
Step 6. Return the potatoes to the pan. Pour in the chopped tomatoes and 250 ml water, then add 1 tsp salt and the black pepper. Bring to a steady simmer, cover loosely and cook for 12-15 minutes, stirring once or twice, until the potatoes are nearly tender and the sauce has thickened slightly.
Step 7. While the keema simmers, put the rinsed rice, 450 ml water, the cumin seeds and 1/2 tsp salt into a medium saucepan with a tight-fitting lid. Bring to the boil over a high heat, stir once, then cover and turn the heat to the lowest setting. Cook for 10 minutes, then remove from the heat and leave covered for 10 minutes more to finish steaming.
Step 8. Stir the peas and garam masala into the keema and simmer uncovered for 4-5 minutes more until the peas are hot, the potatoes are fully tender and the mince is thoroughly cooked. For safety, check a compact spoonful of the keema with a clean probe thermometer; the centre should reach 70°C for 2 minutes or 75°C for 30 seconds before serving. Stir through the chopped coriander and the lemon juice, then taste and add a little extra salt or pepper if needed.
Step 9. Fluff the rice with a fork. Serve the beef keema aloo over the cumin basmati rice with the lemon wedges alongside for squeezing over at the table.