AKB (also known as Aloo Keema Beef)

Another one pot dish this time, if I remember correctly. The dish itself is of North Indian/Pakistani origin. We love bridging gaps here. Here's the recipe if anyone wants to follow along: Ingredients 1 lb (450 g) ground beef 2 tbsp (30 mL) oil 1 small red or yellow onion (120–150 g), chopped 4–5 medium potatoes (600–700 g), peeled and diced 3 green chilies, chopped 1–2 tbsp (15–30 g) minced garlic or garlic paste 1 medium tomato (120–150 g), chopped or sliced 1 tsp (2–3 g) cumin powder 1 tbsp (6–7 g) coriander powder 1 tbsp (7–8 g) Kashmiri chili powder 1 tsp (3 g) turmeric powder Salt, to taste 1 tsp (2–3 g) freshly cracked black pepper 1 tsp (2–3 g) garam masala ½–1 cup (120–240 mL) water 1 handful (15–20 g) fresh cilantro/coriander, chopped, for garnish Method 1. Heat 2 tbsp (30 mL) oil in a large pan or kadai over medium-high heat. Add 1 small chopped onion (120–150 g) and sauté for 3–4 minutes, until softened and lightly golden. 2. Add 3 chopped green chilies and 1–2 tbsp (15–30 g) minced garlic or garlic paste. Sauté for about 1 minute, until fragrant. 3. Add 1 lb (450 g) ground beef. Break it apart with a spatula and cook for 5–7 minutes, stirring occasionally, until the beef is browned and no longer pink. 4. Reduce the heat to medium and add 1 tsp (2–3 g) cumin powder, 1 tbsp (6–7 g) coriander powder, 1 tbsp (7–8 g) Kashmiri chili powder, 1 tsp (3 g) turmeric powder, 1 tsp (2–3 g) cracked black pepper, and salt to taste. Mix well and cook for 1–2 minutes. 5. Add 1 chopped tomato (120–150 g) and cook for 3–5 minutes, until the tomato softens and begins to break down. 6. Add 4–5 medium diced potatoes (600–700 g) and mix thoroughly so the potatoes are coated with the beef and spices. 7. Add ½–1 cup (120–240 mL) water. Cover and simmer over medium-low heat for 15–20 minutes, stirring occasionally, until the potatoes are tender. Add a splash of water if needed during cooking. 8. Once the potatoes are cooked, remove the lid and allow any excess liquid to reduce. Add 1 tsp (2–3 g) garam masala and cook for another 1–2 minutes. 9. Turn off the heat and garnish with 1 handful (15–20 g) chopped cilantro/coriander. Serve hot with rice, roti, or paratha. Music: 'Sunset Ballin' by Kid Tarô on #Uppbeat License code: CCTQD4RMHCC8UYZX