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Keema Aloo with Kale
Keema Aloo with Kale is a modern Scottish recipe for a the classic Pakistani fusion recipe of a dry curry of minced beef and potatoes in a lightly spiced gravy finished with fresh kale. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Keema Aloo with Kale.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesBeef RecipesFusion RecipesScottish Recipes
Think of this as a Scots-Pakistani curry. Keema Aloo (which could be considered a spicy Pakistani ‘Mince and Tatties’) with kale, a Scottish staple for centuries.
Ingredients:
3 tbsp vegetable oil (NOT olive oil)
1 tsp cumin seeds
5cm length of cinnamon stick
1 tsp coriander seeds
1 red onion, finely chopped
1 tsp ginger, finely grated
1 tsp garlic, crushed
2 tomatoes, chopped
½-1 tsp red chilli powder (depending on how hot you like your curry)
1/4 tsp ground turmeric
1 tsp sea salt
500g beef mince
250g potatoes cut into ½ cm slices
200-300g kale, chopped
1 tsp caraway seeds (optional)
To garnish: Chopped cherry tomatoes, fresh coriander leaves and sliced spring onions
Method:
Place a heavy-based saucepan over medium heat. Once hot add the cumin seeds, coriander seeds and cinnamon. Dry fry for about 90 seconds until fragrant then add the oil and onions and fry until lightly browned (about 8 minutes). Now add the ginger and garlic, and cook until they no longer smell raw (about 2 minutes).
Stir in the chopped tomatoes along with a splash of water, and cook until the tomatoes are soft and the oil separates and rises to the top. At this point stir in the turmeric, chilli powder and salt
Now crumble in the beef mince and continue cooking until the mixture is half dry, stirring continuously. Add the potatoes, stir, cover and cook over a low heat for 7-10 minutes until the potatoes are cooked and the beef mince is dry
Add the kale and caraway seeds (if using). Cover your pot and continue cooking for a further 2-3 minutes over a low heat until the kale has just wilted.
Turn into a warmed serving dish and serve garnished with Serve topped with chopped cherry tomatoes, fresh coriander leaves and sliced spring onions.
