Indian Ground Beef and Potatoes (Keema Aloo)

[nverland]

Indian Ground Beef and Potatoes (Keema Aloo)

2 Tbs (30 ml) vegetable oil
1 large onion, chopped
1 1/2 lbs (675 g) ground beef
4-6 cloves garlic, finely chopped
2 Tbs (30 ml) finely chopped fresh ginger
1-2 hot green peppers such as jalapeño or serrano,
finely chopped
1/4 cup (60 ml) chopped fresh cilantro (coriander leaves)
2 tsp (10 ml) ground coriander
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground turmeric
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
1 15-ounce (425 g) can chopped tomatoes, drained
2-3 potatoes, peeled and diced
1 cup (250 ml) frozen green peas
1 tsp (5 ml) garam masala (see below)

Heat the oil in a large heavy skillet over high heat and sauté
the onion, stirring frequently, until tender and beginning to
brown, about 10 minutes. Add the ground beef, garlic, ginger,
green peppers, and cilantro and cook until the meat is browned,
about 10 minutes. Reduce the heat to medium and stir in the
coriander, cumin, turmeric, cayenne, salt, and pepper. Add the
tomatoes and potatoes and cook covered until the potatoes
are tender. Add the green peas and cook until tender, about
10 minutes. Remove from the heat, sprinkle the garam masala
over the top and let stand for 5 minutes before serving. Serves
6 to 8.

Garam Masala

5 three-inch (8 cm) pieces of cinnamon stick
1/2 cup (125 ml) cardamom seeds
1/2 cup (125 ml) whole cloves
1/2 cup (125 ml) whole cumin seed
1/4 cup (60 ml) whole coriander seeds
1/2 cup (125 ml) whole black peppercorns

Combine the whole spices in a heavy skillet over moderate
heat and toast for a few minutes, until they are warm and
aromatic. Allow to cool, then pulverize in an electric blender
or coffee grinder (that you use exclusively for grinding spices)
until it forms a fine powder. This recipe makes about 1 1/2
cups (375 ml) and may be stored in an airtight container at
room temperature for several months without losing its flavor.