Keema Aloo with Cluster Beans

Ingredients

• 2 tablespoons ghee
• 1 tablespoons sunflower oil (any neutral oil (optional))
• 1 large onion (sliced finely)
• 2 teaspoon ginger garlic paste
• 500 grams ground meat (lamb or beef or mutton)
• 1 inch ginger (julienned)
• 1 large tomato (chopped roughly)
• 2 teaspoon chilli flakes
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 2 teaspoon coriander powder
• 2 teaspoon cumin powder
• 2 to 3 medium-sized potatoes (peeled and cubed)
• 1 cup chopped cluster beans (gawar ki phali)
• 1 1/4 cups water
• Salt to taste
• 1/2 teaspoon garam masala
• Fresh coriander leaves (chopped)
• 2 to 3 green chillies (chopped)

Instructions

1. 1

   Heat ghee in a saucepan or pot on a medium to high flame. Add the sliced onions and ginger-garlic paste and fry them until lightly golden brown.

2. 2

   Add the minced meat and cook on medium to high flame until it browns and the moisture is entirely absorbed. Continue to cook until you can see the oil coming out.

3. 3

   Stir in the chopped tomatoes and fresh ginger, chilli flakes, turmeric powder, red chilli powder, coriander powder and cumin powder. Cook this until the tomatoes are reduced.

4. 4

   Add the potato chunks and chopped cluster beans and mix well.

5. 5

   Add enough water and salt. Bring this to a boil.

6. 6

   Cover and cook on low to medium flame for 15 to 20 minutes or until potatoes and beans are cooked. Do stir in a few times in between the cooking.

7. 7

   Open and turn the flame to high and sprinkle garam masala, fresh coriander, green chillies and switch off after a minute or two. Serve hot with kulcha, naan, chapati or any other Indian flatbread.