Re: Mother is in Pakistan :(…
Ok, I can share aloo Keema recipe with you then.
Wash Keema lightly and keep it in a strainer. Here in the UK, meat stinks, so if you are conscious of the smell , add two tablespoons vinegar to the meat and let it be in the strainer for a good 20 minutes. Then give it a quick water rinse lightly and you will notice the blood separating out of the keema.
In a pot, add this keema + one cup water + one tablespoon Ginger and Garlic paste each + one and a half grinded or finely chopped onion .. Cover the pot and let this cook for atleast 25 minutes. Keep stiring occasionally. If the water dries out earlier then add a tiny bit water and ensure the onions and the keema are mixed well.
Next, add in 3-4 tablespoons oil and start the “bhoono” process with the keema. Do this on medium high flame. after about 5-8 minutes, add in Salt to taste, red chilli powder ( just one tsp if you like it less spicy ), half tsp turmeric powder , continue to bhoon the Keema.
either finely chop 2 large tomatoes or make the paste of half a can of chopped tomato, add this to the keema and continue to bhono until the oil separates and the tomatos completely get mix up with the keema. This should take another 15 minutes.
Finally, peel and chop potatoes, when the keema has released oil , add in the potatoes and cover the pot, lower the heat and let it cook in steam. After about 8 minutes or so, remove the lid of the pot and add in chopped green chillies, about two of them, a handful of fresh corriander , some freshly ground corriander seeds .. stir well, cover the pot again and let it all cook until the potatoes are fully done.
If you think the keema is too thickly textured , add in quarter cup water and let it cook for five minutes. Enjoy keema with naan or rice.
Tip: I you like the korma style taste in Keema, instead of directly addin the spices in to the keema. Mix the same spices in half cup yoghurt and add that to the keema. Also throw in the following whole masalas : 4-5 cloves, one to two tiny pieces of cinammon, one or two fresh cardimom .. that improves the taste as well .
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