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Spicy Keema Aloo
with Green Chili and Basmati Rice
Takeout, Fakeout! This keema dish is a delicious Indian style ground beef and pea curry. Easy to make, and with plenty of flavour, this dish is a definite win!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
1 unit
Serrano Pepper
30 g
Ginger
6 g
Garlic
7 g
Cilantro
230 g
Russet Potato
1 tbsp
Indian Spice Mix
(Contains Mustard)
113 g
Green Peas
1 can
Diced Tomatoes
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
100 g
Greek Yogurt
(Contains Milk)
56 g
Onion, chopped
½ cup
Basmati Rice
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Bring 1 1/3 cups water (dbl for 4 ppl) to a boil in a medium pot. Peel, then cut potato into 1/4-inch pieces. Peel, then finely grate ginger. Peel, then mince or grate garlic. Wearing kitchen gloves, thinly slice serrano pepper. Add rice to the boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and potatoes. Cook, breaking up beef into smaller pieces, until browned, 4-5 min.**
Add onions, garlic, ginger, soy and tadka masala to the pan. Cook, stirring occasionally, until veggies soften, 2-3 min. Remove pan from heat. Add diced tomatoes, serrano peppers and 1/4 cup water (dbl for 4 ppl). Cover and reduce heat to medium. Simmer, stirring occasionally, until potatoes are cooked through and mixture has slightly thickened, 6-7 min.
While keema cooks, roughly chop cilantro. When potatoes are done, add peas. Stir to combine. Fluff rice with a fork, then stir in half the cilantro and season with salt.
Divide rice between bowls and top with Keema Aloo. Sprinkle over remaining cilantro and dollop with yogurt.
