Keema curry (Spiced ground beef with potatoes)

Step 1/ 4

• ½ onion
• 2 cloves garlic
• 10 g ginger
• 1 green chilis (optional)
• 200 g potatoes

• cutting board
• knife
• peeler

Dice onion. Smash garlic clove with the flat side of the knife, until crushed. Very finely mince the ginger. Finely slice the chili, if using. Peel the potatoes and slice into quarters.

Step 2/ 4

• ½ tbsp oil
• ½ tbsp butter
• salt
• 225 g ground beef

• large pot with lid
• cooking spoon

Heat up oil and butter in a medium-sized heavy bottomed pot with a lid over medium heat. Add onion, ginger, and garlic, season with a pinch of salt and fry until softened, approx. 5 min. Add meat, increase heat to high and break it up with your cooking spoon as it cooked. Season well with salt and keep frying until browned.

Step 3/ 4

• ½ tsp ground turmeric
• 1½ tsp garam masala
• 1 tbsp tomato paste
• 250 ml water

Add the green chili, turmeric, garam masala, and fry for approx. 1 min. Add tomato paste and fry 2 min. more. Add the potatoes, stir to incorporate, then deglaze the pan with water. Bring to a boil, then reduce to a steady simmer, cover, and cook for approx 20 min.

Step 4/ 4

• 75 g frozen peas
• salt
• sugar
• pepper
• lemon (for serving)
• cilantro (for serving)
• basmati rice (for serving)

Add peas and continue to simmer for 10 min., until peas are cooked through. Season curry as needed with a pinch of salt, sugar, and pepper, and lemon juice to taste. Garnish with cilantro and serve with basmati rice. Enjoy!

Enjoy your meal!