Keema Aloo – A Traditional Indian Curry
From his time in the military, James traveled the world. Between that and his love for all things cooking, we often incorporate meal ideas from a variety of countries. This recipe is a traditional Indian curry called Keema Aloo. While it is supposed to be made with beef, we substituted venison and used home-canned stewed tomatoes and homegrown potatoes to make this dish mostly from our own food.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 pounds ground meat (we used venison; traditionally it has ground beef)
- 4 cloves garlic, minced
- 2 teaspoons ground ginger
- 1 tablespoon ground coriander
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon ground turmeric
- 1 quart home-canned stewed tomatoes
- 5 medium potatoes, peeled and chopped
- 2 cups frozen peas (we substituted with a mix of frozen peas, carrots, corn, and beans)
- 1 teaspoon garam masala
- rice and naan for serving
Directions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion, ground meat, garlic, and ginger. Cook and stir until the meat is browned and the onions are soft, 10 to 15 minutes.
- Reduce heat to medium-low. Add coriander, salt, cumin, and turmeric to the beef mixture. Cook and stir about 5 minutes.
- Add tomatoes and potatoes; stir. Simmer until the potatoes are fork-tender, about 15 minutes.
- Mix in peas and cook until sauce has slightly thickened, 10 to 15 minutes.
- Sprinkle garam masala over the dish; cover and let stand for 5 minutes before serving.
- Serve with rice and naan.