This Keema Aloo Curry recipe will give you the most authentic Pakistani flavor, with tips on how to make variations and freeze for later.
Dry roast the cumin and coriander seeds over low heat until fragrant. Grind and set aside.
Heat oil in clayware pot or stainless steel pot. Add clove, sinnamon, black cardamom and black peppercorns. Fry for a few seconds to season the oil.
Add onions and fry until they start to turn golden. Add ginger and garlic and fry until the raw smell goes away and onions are golden brown. Add tomato puree and fry until the oil separates.
Add salt, red chilli and turmeric. Fry until the raw smell of the turmeric goes away, then add the dry roasted spices.
Immediately add the meat and potatoes. Fry on medium heat until the color of the meat has changed completely. Keep frying until the excess moisture of the meat has dried up and it starts to release oil. (This might take a while, be patient.)
Add 1 cup of water, increase heat to high until it boils, reduce it to low, cover and cook until the meat and potatoes are tender.
Cook until curry is at the desired consistency (add or cook off water as needed). Add garam masala powder, green chilli and coriander leaves. Mix and transfer to serving dish.
Garnish with ginger julienne (optional) and serve.