Curry potato caramelized in minced meat. Transfer the beef to a plate. Reduce the heat to medium and add the garlic, onion, ginger, and ground chile to the pot. Stir in any brown bits of meat from the bottom of.
We do love anything curry in our house, especially me!
Add the mince and use a wooden spoon to break it up well into the tomato mixture.
Make sure the onions are finely chopped to get the authentic indian qeema taste.
You can cook Curry potato caramelized in minced meat using 8 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Curry potato caramelized in minced meat
- It's of Potato.
- Prepare of Minced meat.
- It's of Onions.
- You need of Pepper.
- It's of Garlic.
- It's of Maggi know.
- It's of Coriander.
- Prepare of Salt.
Otherwise, the onions will be too chunky and won't mesh into the meat by the time the qeema is completely cooked. Add the stock liquid, make sure this is well mixed. If the curry is too strong use the leftover milk from the coconut milk tin to thin. Freezing-you can freeze the curry up to a week.
Curry potato caramelized in minced meat instructions
- Peel, wash and cut your potatoes. Set aside..
- Cut your onions and saütë, together with your garlic, coriander and pepper..
- Put your minced meat, curry and spices let it cook for 5 minutes..
- Put 2 cups of water and put your potatoes to cook.
- Enjoy.
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If you freeze it more than a week the texture of the curry would change because there are potatoes in it. Reheating- remove from the freezer, let it reach room temperature. Bring to the boil, then remove from the heat. Dip the potatoes straight into cold water, drain and set to the side. Aloo keema, juicy minced lamb and tender potato, is the stuff comfort food is made of!
