Aloo Keema & Cumin Rice | Marion's Kitchen

For the cumin rice, heat the ghee in a medium saucepan over medium-high heat. Add the cumin seeds and black pepper; the seeds will sizzle. Quickly add the rice and 2½ cups of water, bring to the boil, then cover with a tight fitting lid. Reduce the heat to medium-low, then cook for 12-15 minutes or until the water is absorbed. Remove from the heat and stand for 8-10 minutes.

Meanwhile, for the aloo keema, heat the oil in a large non-stick wok or saucepan over medium-high heat. Add the beef mince, using a wooden spoon to break the beef up, and spread the meat out so it has as much contact with the hot pan as possible. Leave it to sear for 4–5 minutes until the meat develops a deep golden colour.  Flip the mince, then continue to cook until the beef is almost cooked and all the excess water has evaporated. Add the onion, garlic, ginger and a generous pinch of salt. Stir to combine, and cook for a minute until onions are beginning to soften.

Add the cardamom pods, cumin seeds and cinnamon and give everything a good mix. Now add the chilli powder (if using), ground coriander, turmeric and garam masala. Reduce the heat to medium, then cook, stirring constantly so the mixture doesn’t catch on the base of the pan, for 3-4 minutes or until very fragrant

Add the tomato paste, chopped tomato, potato wedges and ½ cup water to the pan. Cover and cook for 10 minutes, stirring occasionally, or until the potatoes are nearly tender. Remove the lid, increase the heat to medium-high, then cook, stirring, for about 8 minutes or until the excess liquid has evaporated, the potatoes are tender but still holding their shape, and you can see the oil start to separate out.

Place the onion, lime wedges, herbs and chilli on a small plate. Serve alongside the aloo keema, cumin rice and natural yoghurt.