About us Companion Cookbook Craig's Aloo Keema Curry Recipe Aloo Keema Curry Here is Companion Craig's delicious South Asian Aloo Keema recipe, which literally stands for potato and mince. If you are a sucker for flavoursome, spiced dishes then this recipe is for you! It is simple to make and would be perfect for a South Asian themed dinner party. Recipe makes - 4 portions Preparation time - 20 minutes Total cooking time - 50 minutes to 1 hour Ingredients for Aloo Keema 450-500g of Lean Minced Beef 1 Large White Onion 2 Large Garlic Cloves 1 Tablespoon of Ground Ginger 1 Green Chilli 1 Small bunch of Fresh Coriander 1/2 a Tablespoon of Dried Coriander 1 Teaspoon of Ground Cumin 1/2 a Teaspoon of Cayenne Pepper 1/2 a Teaspoon of Ground Tumeric 1/2 a Teaspoon of Garam Masala 1/2 a Teaspoon of Salt 1 Tin of Chopped Tomatoes 2 Medium Sized White Potatoes 75g of Frozen Peas 1 Tablespoon of Extra Virgin Olive Oil Step 1 - Prepare the vegetables Firstly take the potatoes and peel off the skin. Then simply cut in half and slice into chunks around 3cm. Next, take the onions and slice them in half, this makes it easier to remove the skin. Then cut each end of the onion off and thinly slice in one direction. Once you have done that, slice the onion in the other direction to make small diced chunks. Then use a garlic crusher or knife to prepare the garlic into fine chunks and set aside. Next grab a small bunch of fresh coriander and roughly chop into smaller sized pieces. Lastly take the green chilli and cut it in half length ways, then dice it up into small pieces around 3mm. Top tip- Make sure you thoroughly wash your hands after handling the chilli. Step 2 - Make the spice blend To make the spice blend add in the dried coriander, salt, cumin, cayenne pepper and tumeric. Mix with a spoon to combine and set aside for later. Step 3 - Start cooking Now it's time to start cooking! Place a large pan or wok on to the hob on a medium heat, then add in the olive oil and heat through. Once the oil has heated through add in your diced onions. Sweat the onions for a few minutes stirring continuously to ensure an even colour. Step 4 - Add in the mince Once the onions have started to soften, add in your minced beef along with the crushed garlic, fresh chilli, ginger powder and fresh coriander. Step 5 - Add in the spice blend Stir to combine all of the ingredients and cook for around 10 minutes until the meat has browned like in the image below. Once the meat has browned add in your spice blend that you prepared earlier and stir once again to combine all of the flavours Step 6 - Add the tomatoes Next add in the tinned tomatoes and stir to combine with the mince and other ingredients. Step 7 - Add the potatoes Then add in your diced potatoes and stir. Place a lid on top of the pan and simmer on a medium-low heat for around 15-20 minutes stirring every 5 minutes to ensure it doesn't stick to the bottom of the pan. Step 8 - Final steps Once the potatoes are beginning to soften add in your frozen peas and turn the heat up to a medium/high heat to thicken the sauce. Sprinkle the Garam Masala on top of the Aloo Keema and cover for 5 minutes on a low heat. After 5 minutes stir in the Garam Masala and then your Aloo Keema is ready to be served! Step 9 - Serve Serve the Aloo Keema with rice or naan bread for a delicious South Asian spiced dish. Thank you for using Companion Craig's recipe, we hope you enjoy trying this delicious South Asian dish! Send us a picture of your Aloo Keema and we'll feature it on our Social Media! Good luck to Craig who will be moving to a different Emmaus Community to be closer to his partner, you will be missed by all at Emmaus South Wales. We will be posting a new recipe that has been created by an Emmaus South Wales Companion every month. We want to share and celebrate our Companion's skills and help you make delicious meals. Keep an eye out on our social media for the next recipe. * Images taken for this recipe were taken whilst Companion Craig was cooking the dish for 17+ Companions. Images do not represent quantities that should be expected when cooking this recipe.