Keema Alu

Another recipe. Apparently it's a rather popular dish in Pakistan. Easy to modify the spice levels, I made mine really bland today after the spicy Taco Soup.

Keema Alu
Ingredients:
3 Tbsp (44mL) vegetable oil
1 medium onion, diced
2 tsp (8 gr) minced garlic
2 tsp (8 gr) fresh ginger, grated
2 tsp (6 gr) ground cumin
2 tsp (6 gr) ground coriander
1 tsp (3gr) tumeric
1/4 tsp ground red pepper (to taste, I used 1/4 tsp cayenne and 1/2 tsp paprika)
1 lb (0.5kg) ground beef mince
1/2 cup (120 mL) chopped, diced tomatoes
3 Tbsp (40mL) of the canned tomato water/juice
3/4 tsp (3gr) salt
12 oz (.34 kg) potatoes, peeled and diced into 1 inch cubes
1 cup (25ml) water

Directions:
1. Use a large heavy bottomed pot that is fairly deep. I used my cast iron. Get it heated over medium high and add the oil.
2. When hot, add the diced onion, stirring, until golden brown, 5-7 minutes.
3. Add the garlic, ginger, cumin, coriander, turmeric, and red pepper. Stir it all up and cook until well mixed but not necessarily cooked.
4. Add the ground beef, tomatoes+juice, and salt. Cook and stir until the meat browns off. It will be greasy. Most of the water will evaporate and it should be fairly dry except for the beef grease, depending on how much fat was in your beef. 76/24 is pretty oily. 94/6 is really dry looking. Should be about 8-10 minutes.
5. Add the water and potatoes. Cover, reduce the heat, and simmer until the potatoes are soft, about 15-20 minutes. If you like it a bit wetter, add some tomato sauce. I liked mine a bit wetter.
6. Taste and adjust the seasonings.
7. Serving options: Rice, pita bread, dal, raitia, whatever you've got. Works good with fresh coriander on the top and jalapeno slices.