Keema Aloo
Keema Aloo brings together minced meat and potatoes in a warmly spiced, homestyle curry. Its hearty texture and rich aroma make it a comforting favourite, perfect for everyday meals with rice or flatbread.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Minced Lamb
- 300 g Potatoes (peeled and diced)
- 100 ml Oil
- 2 Black Cardamom
- 1 tsp Cumin Seeds
- 1 Bay Leaf
- 1/2 tsp Black Peppercorns
- 2 Onions (finely chopped)
- 400 g Tomatoes (canned chopped)
- 3 cloves Garlic (minced)
- 1 tsp Ginger Paste
- 2 Green Chillies
- 1 tsp Coriander Powder
- 1 tsp Ground Cumin
- 1/2 tsp Turmeric Powder
- 1 tsp Chilli Powder (adjust to taste)
- 1 tsp Kashmiri Chilli
- 1 tsp Garam Masala
- 300 ml Water
- Salt (adjust to taste)
- Coriander (fresh, chopped for garnish)
Instructions
- 1
Heat the oil in a large pan over medium heat.
- 2
Add the whole spices and sauté for 1 minute
- 3
Add the onions and sauté until golden brown, about 5–7 minutes.
- 4
Stir in the garlic, ginger paste, and green chillies. Cook for 1–2 minutes until fragrant.
- 5
Add the minced lamb and cook until browned, breaking it up with a spoon, about 8–10 minutes.
- 6
Mix in the spices. Cook for 2–3 minutes to release the spices’ aroma.
- 7
Add the canned tomatoes and cook until they soften, around 5 minutes.
- 8
Stir in the diced potatoes and water, bring to a simmer, then cover and cook for 20 minutes on low heat until potatoes are tender and lamb is cooked through.
- 9
Sprinkle garam masala over the top, stir gently, and cook uncovered for 2–3 minutes.
- 10
Garnish with fresh coriander leaves before serving.