Informations supplémentaires
35 min.
|
872 kcal
|
easy
|
|
Printable version
1. Setup
Attention hot pepper! In case of sensitive skin, use gloves to handle the ingredient. Remove the seeds for a milder taste. Chop the cilantro, the garlic, the ginger, the onion and the chili pepper. Peel and cut the potatoes into cubes. Dice the tomato.
2. Cook the rice
Bring 1.5 2P | 2 3P cups of water to a boil in a pot. Pour the rice, cover and cook for 10-12 minutes over low heat.
3. cook the beef
In a pan over medium-high heat, add a drizzle of olive oil. Add the onions and cook for 4-5 minutes. Add the garlic, the ginger and the spices and cook another 1-2 minutes. Add the beef and break into pieces. Cook for 5-6 minutes. Season with salt and pepper.
4. Assemble
To the same skillet, add the tomatoes, the chili peppers and half of the yogurt. Lower the heat and simmer for 3-4 minutes. Add the potato cubes and 60 2P | 90 3P ml of water.
5. Simmer
Cover and simmer for 10-15 minutes or until the potatoes are cooked.
6. Plate your dish
Serve the aloo keema with the rice and the naan bread. Garnish with the cilantro. Bon appétit!
280gGround Beef
140gBasmati Rice
1unitNaan Bread
1unitGinger
1unitGarlic Clove(s)
1unitYellow Onion(s)
0.5unitCilantro
1unitGreek Yogourt 2%
250gRusset Potato(es)
1unitTomato(es)
20mlSpice Mix (turmeric powder,cumin powder,cinnamon powder,coriander powder)
1unitFresh Chili Pepper
What you need
Pot, pan.
872 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
117g
39%
fat
24g
37%
cholesterol
87mg
29%
fiber
6g
24%
protein
46g
saturated
9g
45%
sodium
351mg
15%
sugar
14g
trans
1g