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Indian Ground Beef & Potatoes (Keema Alu)

By 1:43 PM , , , , ,

As much as I love cooking, there are times when I am tired and so much is going on, that I just need something quick and easy.  I try to keep a few of these types of recipes on hand so that if I get in a bind time-wise, I can come up with something fast that doesn't require a zillion special ingredients.

I found this simple and delicious recipe over at Rainforest Recipes by using Food Blog Search.  This food blog is the creation of a Canadian  currently living in the jungles of Guatemala.

We both really enjoyed this simple meal. It was very warm and comforting - without all of the guilt of typical comfort food.  The Husband remarked that he was "really glad we're making more ethnic food". Haha :)  What's even better is how incredibly easy this was to make. If you're in hurry, but want to put a home-cooked meal on your table, THIS is the dish for you!

As always, I used ground venison in place of ground beef (it's a leaner alternative). 

The recipe calls for serving this with naan or pita, which though I am sure would be excellent, we are trying to be healthier and stay away from bread, so I served this by itself.  The recipe also suggests garnishing with cilantro, which I did, but I also drizzled Sriracha over top and put a small dollop of sour cream (fat free) on each. 

Indian Ground Beef & Potatoes (Keema Alu)

Serve this dish with some Indian naan or pita bread, or spoon it over rice for an easy one-dish meal.

3 Tbs clarified butter, or vegetable oil
1 onion, finely chopped
2 -4 cloves garlic ; finely chopped
2 tsp grated fresh ginger
2 tsp ground cumin
2 tsp ground coriander seeds
1 tsp ground turmeric
Cayenne, to taste
Salt and freshly ground pepper, to taste
1 lb ground beef (I used venison)
1/2 cup chopped canned tomatoes, drained (I used fresh tomatoes)
1 lb potatoes, peeled and cut into 1/2-inch dice
1 cup water
Cilantro, chopped

Heat the ghee in a large heavy skillet over moderate heat and saute the onion, garlic, and seasonings until the onions are tender but not brown, about 5 minutes.

Add the beef and tomatoes and cook, breaking up the beef with a spoon, until the beef is browned and all the liquid had evaporated, leaving only the ghee. Add the potatoes and cook, stirring, for 2 minutes.

Add the water, reduce the heat, and simmer covered until the potatoes are tender, 15 to 20 minutes. Increase the heat, remove the cover, and cook until all the water has evaporated. Serve garnished with chopped cilantro. Serves 4 to 6.

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  1. WOW this looks good and easy. It's now another recipe on my "to cook" list.

    Thanks for sharing....

  2. I've made this with ground buffalo (another leaner alternative to beef!) and it comes out delicious every time. I also like to put a lot of hot peppers in mine.

    I'm thinking about adding more beef broth and tomatoes, to make it into sort of a stew...

  3. What an awesome idea. I buy ground beef and chicken in 5lb bulk bags and have always divided it up ready to cook and stored in the freezer, but pre-cooking would save so much more time. Have you found that the cooked/reheated meat does or doesn’t absorb your spices as well? That would be my only concern, although I think you could avoid the bland meat scenario by putting some garlic, salt, pepper and some other “general” seasonings (parsley, minced onion) in there when you cook in the crock pot. I would think these are common enough to most things you do with the finished meat that you wouldn’t endanger the final dinner product. Techlazy.com Crazyask.com Howmate.com

  4. I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.UpdateLand