Aloo keema

Ingredients

• 700 gBeef, ground, 80% lean meat / 20% fat, raw
• 600 gPotatoes, flesh and skin, raw
• 400 gTomatoes, red, ripe, canned, packed in tomato juice
• 200 gPeas, green, frozen, unprepared (Includes foods for USDA's Food Distribution Program)
• 180 gOnions, raw
• 20 gGinger root, raw
• 15 gGarlic, raw
• 20 gOil, mustard
• 4 gSpices, cumin seed
• 5 gSpices, coriander seed
• 4 gSpices, turmeric, ground
• 2 gSpices, pepper, red or cayenne
• 300 gBeverages, water, tap, drinking
• 7 gSalt, table

Method

1. Finely chop the onion, grate ginger and garlic, and cut potatoes into 2 cm cubes. Break up the mince and crush the canned tomatoes.
2. Heat mustard oil to 170 °C in a wide pot. Add cumin, coriander, turmeric and cayenne; after 30 seconds add onion and stir for 6 minutes until golden.
3. Stir in ginger, garlic and beef mince. At 175 °C break it up with a spoon and fry for 8 minutes until no pink meat remains; keep all oil and juices in the sauce.
4. Add tomatoes, potatoes, 300 g water and salt. Cover and simmer at 90 °C for 20 minutes; stir once so the potatoes stay whole.
5. Stir in frozen peas and cook uncovered at 90 °C for the final 5 minutes. Serve when potatoes are tender and the sauce coats the meat.