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–+ servings

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 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 3
4.60 from 189 votes
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Ingredients

  • 0.25-0.5 cup (60-120 ml) oil - use as much as you feel comfortable with
  • 1 ½ (165 g) medium onion chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 4 small (360 g) tomatoes
  • 1 lb (½ kg) minced lamb
  • 1.5 teaspoon salt or to taste
  • 2.5 teaspoon ground coriander
  • 1.5 teaspoon ground cumin
  • 1 teaspoon red chilli powder
  • 0.5 teaspoon garam masala
  • 1 teaspoon paprika can substitute with deghi mirch or Kashmiri red chilli powder
  • 0.5 teaspoon pepper
  • 2 medium (450 g) potatoes peeled and sliced into half-circles
  • a handful of freshly chopped coriander to garnish

Instructions

  • Begin with heating the oil in a pot. Add the onion, garlic and ginger and saute till brown.
  • Add the tomatoes, about ½ 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
    Aloo Keema - lamb mince and potato curry @ fatimacooks.net
  • Add the minced meat. Saute it in the pot, allowing it to brown.
    aloo keema - minced lamb and potato curry @ fatimacooks.net
  • After about 5 minutes, add 1 cup of boiling water. Cover and turn the heat to medium-low.
    aloo keema - minced lamb and potato curry @ fatimacooks.net
  • 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.
    aloo keema - minced lamb and potato curry @ fatimacooks.net
  • 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.
  • Aloo keema is ready! Serve hot with warm, soft chapattis!

Notes

To adjust this recipe to cook with mutton, add 2 cups of water in step 4 and cook for one hour. For beef, you don't need to change anything

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