Keema (Ground Beef Curry)

Then add ground beef, and using a wooden spoon break it up into smaller pieces. Cook the meat at medium heat until juices dry up and meat is no longer pink, stirring in between, about [timer minutes=5]5 minutes[/timer].

Add ginger paste, garlic paste and continue to cook until fragrant, about [timer minutes=2]2 minutes[/timer].

Next add garam masala, chili powder, turmeric, salt and black pepper. Continue to cook, stirring and making sure not to burn the spices, about [timer minutes=1]1 minute[/timer].

Stir in tomato paste, followed by yogurt and cook the mixture, stirring in between to make sure everything is combined well, about [timer minutes=2]2 to 3 minutes[/timer].

Add green chilies and stock or water. Raise the heat to high, and when the sauce begins to sizzle, reduce the heat to medium-low. Cover with a lid and allow to simmer until the meat is tender, about [timer minutes=10]10 minutes[/timer].

Then add potatoes and half the herbs (cilantro and fenugreek leaves). Make sure that the sauce is not too thick or sticking to the bottom of pan. Add some water if needed. Stir well, cover and let it simmer until the potatoes are fork-tender, about [timer minutes=10]10 minutes[/timer].

Remove the lid and evaporate any excess liquids. The curry sauce should be reddish brown, thick and not too runny. Some red colored oil will trickle to the surface. Garnish with remaining herbs and lemon juice. Serve it hot with rice or naan.