ALU QEEMA/MUTTAR QEEMA - MINCE WITH POTATOES AND/OR PEAS

ALU/MUTTAR QEEMA - MINCE WITH POTATOES AND/OR PEAS 

This mince with potatoes or peas or both is a very traditional Pakistani dish and usually on the favourite list of many. Very aromatic and spicy and goes perfectly with any kind of bread. Sometimes this mince is prepared with potatoes or peas or both. I have prepared with both and you can go ahead and use either. This Qeema is also prepared with Karelay (bittergourd) but that recipe I shall give out separately. Here let's just deal with potatoes and peas. 

1 Kilo mince - preferably lean beef 

3 to 4 medium sized potatoes (Peeled and Diced - the smaller the size the quicker they cook. So entirely your choice as to how big or small you'll want them)

1 Cup Peas (Optional)

2 Medium Sized Onions - Sliced 

2 Medium Sized Tomatoes - Peeled and quartered

2 Tablespoons Ginger Paste 

1 Tablespoon Garlic Paste 

4 Cardamom pods 

5 Cloves 

10 Peppercorn 

2 Teaspoons Chilli Powder ( Decrease or Increase amount as per your taste)

2 Teaspoons Turmeric Powder 

2 Level Teaspoons Salt (Decrease or Increase as per your taste)

1 Teaspoon Cumin Powder 

1 Teaspoon Coriander Powder  

1 Teaspoon Garam Masala (For recipe please click HERE )

Few Green Chillies 

Some Chopped Cilantro 

1 Cup Cooking Oil (More or less)

INSTRUCTIONS 

1) Place a heavy based deep pan on high heat and add the oil. As it heats a little throw in the cardamom, cloves and peppercorn.  As soon as they start sizzling, add the onions. Stir fry until onions turn golden brown. 

2) Add the ginger and garlic pastes. Continue stirring for about a minute. Add the mince. Add peas (if using). Using a spatula stir well and keep breaking up the mince until there are no lumps and the mince has changed colour.  Add the potatoes.

3) Add turmeric, chilli, cumin, coriander powders and salt. Stir well. Add the tomatoes. Add 2 cups of water. Let it come to a good boil. Cover pan with lid and lower heat to simmer. Let cook on low heat for about 10 mins. 

4) Check potatoes for doneness. If still not halfway or more done, add a little hot water, cover again and continue to simmer. If almost done, increase heat and stir fry until tomatoes are all mushy and blended into the mince and oil separates. Taste for salt and add more if needed. 

5) This dish usually has no gravy as such. But if you prefer it a little runny, you can add a little hot water at this stage. Add Garam Masala. Throw in slit green chillies and sprinkle some chopped  Cilantro over. Save some for garnish when you dish out. 

Rest assured this Qeema Alu turns out finger licking good and best served with roti or even paratha.