Description
Aloo Keema is a flavorful South Asian dish combining ground meat and tender potatoes simmered in a blend of aromatic spices. This hearty and comforting recipe features minced beef or lamb cooked with onions, tomatoes, and green chilies, creating a rich, spiced curry perfect for serving with rice or bread.
Ingredients
Scale
Meat and Vegetables
- 500g ground beef or lamb
- 2 medium potatoes, peeled and diced
- 1 chopped onion
- 2 chopped tomatoes
- 3–4 green chilies, chopped
Spices and Seasonings
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt as needed
- 1/2 tsp garam masala
Other Ingredients
- 1/4 cup oil (vegetable or mustard oil preferred)
- Chopped fresh coriander for garnish
- 1/2 to 3/4 cup water
Instructions
- Sauté onions: Heat oil in a skillet over medium heat. Add the chopped onions and cook, stirring occasionally, until they turn golden brown, about 5 to 7 minutes. This step builds the base flavor for the curry.
- Add ginger-garlic paste: Stir in the ginger-garlic paste and cook for another 2 minutes until fragrant, ensuring the raw aroma disappears.
- Cook tomatoes: Add the chopped tomatoes and green chilies to the pan. Cook them until the oil begins to separate from the mixture and tomatoes are soft, about 5 to 8 minutes.
- Brown the meat: Add the ground meat to the pan. Cook over medium-high heat, stirring frequently, until the meat is fully browned and no longer pink, about 7 to 10 minutes.
- Add spices: Mix in turmeric, red chili powder, cumin powder, coriander powder, and salt. Cook the spices with the meat for 5 to 7 minutes, stirring often to blend the flavors well.
- Add potatoes and water: Add the diced potatoes to the pan along with about 1/2 to 3/4 cup of water. Stir everything together and bring it to a boil.
- Simmer: Reduce the heat to low, cover the pan with a lid, and simmer for 25 minutes until the potatoes are tender and the curry thickens.
- Finish and garnish: Sprinkle garam masala over the curry and mix gently. Garnish with chopped fresh coriander before serving.
Notes
- You can substitute ground lamb with ground beef or mutton depending on preference.
- Adjust the number of green chilies to control the heat level.
- For a richer flavor, use mustard oil instead of vegetable oil.
- Serve this dish hot with basmati rice, roti, or naan.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
