Keema Aloo – Ground Beef and Potatoes

• Peel and dice the onion.
• Mince the garlic and ginger.
• Peel and dice all the potatoes.
• Juice the lemon.
• Chop the parsley leaves and stems roughly. 

Prepare the keema

• Place a large pot on a medium-high flame and heat a spoon of oil.
• Add onion,
  • Stir often to cook until it turns translucent.
• Add the garlic and ginger and continue to cook while stirring till the fragrance is evident.
• Add the ground beef and season. Break the meat apart frequently with a spoon till it is cooked through.

Prolong the keema:

• Add 3/4 of the blended spices to the pot of keema and cook while stirring frequently.
• Add the potatoes, yogurt, and milk to bring it to a boil.
• Cover the pot, lower the heat and simmer for 20 minutes.
• Remove the lid and let simmer for a further 5 minutes.

Close the keema:

• Add the peas.
• Season and stir continuously until the potatoes are tender and able to be pierced with a fork.
• Stir in the lemon juice and sprinkle on half of the parsley.

Ready the naan and serve:

• Drizzle some oil on a pan on a medium-high flame and roast both sides of the naans inside it.
• Remove the naans and heat a sprinkle of oil.
• Season the naans with the remaining blend of spices and lemon zest.
• Garnish with the remaining parsley.
• You are ready to consume your Keema potatoes with the spiced toasted naans.

Trivia

The water content of a potato is 80%.