KEEMA ALU (INDIAN SPICED BEEF WITH POTATOES AND SPICES)
4 servings
This dish makes a satisfying meal when paired with cooked lentils and Naan.
Heat in a large cast-iron or other heavy skillet over medium-high heat:
- 3 tablespoons vegetable oil
Add and cook, stirring, until golden brown:
- 1 medium onion, finely chopped
Add and cook briefly, stirring, just until well mixed:
- 2 garlic cloves, minced
- 1-inch piece ginger, peeled and minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- ¼ teaspoon cayenne pepper, or to taste
Add and cook, stirring, until the meat is no longer pink and all the liquid is evaporated, 8 to 10 minutes:
- 1 pound lean ground beef, lamb, or chicken
- ½ cup chopped canned tomatoes
- ¾ teaspoon salt
Add:
- 12 ounces red or gold potatoes, peeled and cut into ½-inch cubes
- 1 cup water
Cover, reduce the heat to low, and simmer until the potatoes are tender, 15 to 20 minutes. Uncover, increase the heat, and cook until all the water is evaporated. Taste and adjust the seasonings. Sprinkle with:
- Chopped cilantro
If desired, serve over:
- Cooked basmati rice