Aloo Keema
Succulent minced lamb simmers in a tomato-based sauce with a variety of aromatic spices before adding sliced potatoes to the curry. The contrast between the meaty keema and the tender potatoes is the stuff comfort food is made of. Enjoy with warm chapattis!
- Prep time
- 5 min
- Cook time
- 1 hr
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 0.25-0.5 cup oil - use as much as you feel comfortable with
- 1 1/2 medium onion (chopped)
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 4 small tomatoes
- 1 lb minced lamb
- 1.5 tsp salt (or to taste)
- 2.5 tsp ground coriander
- 1.5 tsp ground cumin
- 1 tsp red chilli powder
- 0.5 tsp garam masala
- 1 tsp paprika (can substitute with deghi mirch or Kashmiri red chilli powder)
- 0.5 tsp pepper
- 2 medium potatoes (peeled and sliced into half-circles)
- a handful of freshly chopped coriander (to garnish)
Instructions
- 1
Begin with heating the oil in a pot. Add the onion, garlic and ginger and saute till brown.
- 2
Add the tomatoes, about 1/2 cup of water and all the spices. Turn the heat to medium and stir the tomatoes till they begin to break down and a thick sauce forms. Allow most of the water to dry out. The oil should begin to rise to the top and separate from the sauce at the edges
- 3
Add the minced meat. Saute it in the pot, allowing it to brown.
- 4
After about 5 minutes, add 1 cup of boiling water. Cover and turn the heat to medium-low.
- 5
After 30 minutes, add in the sliced potatoes. Turn the heat down to the lowest. There shouldn't be a lot of water left in the curry and the potatoes should be able to steam-cook in the pot at this point.
- 6
Allow the potatoes to steam cook for approximately 10-20 minutes, depending on how thick the potatoes have been cut. Once done, add in the coriander and turn the heat off.
- 7
Aloo keema is ready! Serve hot with warm, soft chapattis!