Aloo Keema
Minced lamb meat simmered in a spicy onion and tomato masala sauce.Tender potatoes and flavourful keema is the definition of comfort food in all desi households. Enjoy warm with homemade chapatti!
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Minced Meat (Lamb)
- 50 ml Olive Oil
- 1 Onions
- 2 Tomatoes
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder (Haldi)
- 1 tsp Cumin Seeds (Jeera)
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 2 Potatoes (Chopped)
- 50 g Peas (Frozen)
- 100 ml Water
- 2 Green Chillies
- 1 handful Coriander (Garnish)
Instructions
- 1
In a pan heat up the oil on medium heat until hot
- 2
Add the diced onions and cook for 5 minutes until the onions are softened and translucent
- 3
Add the cumin seeds, garlic paste and ginger paste then cook for a few minutes until fragrant
- 4
Add the lamb mince and cook for 15 minutes on medium heat ensuring that you stir every so often
- 5
Add the chopped tomatoes, garam masala, coriander powder, chilli powder, turmeric powder and salt then cook the spices for 10 minutes on medium heat
- 6
As the spices are cooking peel and chop the potatoes into bite-sized chunks and then add into the pan along with the water
- 7
Cook for 20 minutes on low heat until the potatoes are tender – if using fresh peas add with the potatoes
- 8
Add the frozen peas and cook for a further 5 minutes – frozen peas are already cooked so do not need to be cooked for too long
- 9
Add the sliced chillies and garnish with chopped coriander and then cook for a further two minutes
- 10
Serve immediately and enjoy with homemade garlic naan or chapattis!