Aloo Keema is a classic dish hailing from the heart of South Asian cuisine, boasting a delightful blend of minced meat and potatoes, simmered in a rich medley of spices.

Originating from the Indian subcontinent, this recipe offers a savory journey through the aromatic flavors of cumin, coriander, and garam masala.

Despite its exotic appeal, Aloo Keema is surprisingly easy to prepare, making it an ideal choice for both beginners and seasoned home cooks alike. With its hearty texture and robust taste, this dish promises to become a staple in your culinary repertoire.

Expert Tip: Don’t rush the cooking process. Allowing the spices to cook slowly and meld together will result in a more flavorful Aloo Keema.

Ingredients

Minced Meat: Minced lamb brings a rich, meaty flavor to the Aloo Keema. Its juicy texture pairs perfectly with the tender potatoes, creating a satisfying meal.

Olive Oil: Used for cooking, olive oil adds a subtle fruity undertone to the dish while also helping to sauté the onions and spices to perfection.

Onions: Essential for building flavor, onions lend a sweet and savory base to the dish, complementing the spices and meat with their aromatic richness.

Tomatoes: Fresh tomatoes add a tangy sweetness to the Aloo Keema, balancing out the heat from the spices and enhancing the overall depth of flavor.

Garlic Paste and Ginger Paste: These two ingredients form the aromatic backbone of the dish, infusing it with their pungent, spicy notes and adding layers of complexity to the flavor profile.

Spices: A blend of spices including Salt, Chilli Powder, Turmeric Powder (Haldi), Cumin Seeds (Jeera), Coriander Powder, and Garam Masala work together to create the signature taste of Aloo Keema, offering a perfect balance of heat and warmth.

Potatoes: Diced potatoes are added to the dish to provide a hearty and satisfying element, soaking up the flavors of the meat and spices while adding a comforting texture.

Peas: Whether fresh or frozen, peas contribute a touch of sweetness and color to the dish, complementing the savory flavors of the meat and potatoes.

Green Chillies: Sliced green chillies add a fiery kick to the dish, elevating its flavor profile with a burst of heat.

Coriander: Fresh coriander leaves, used as a garnish, provide a vibrant finishing touch to the Aloo Keema, adding a pop of color and a refreshing herbal aroma.

Expert Tip: For extra flavor, toast the whole spices such as cumin seeds and coriander seeds in a dry pan before grinding them into powder.

Serving Suggestions

• Enjoy Aloo Keema with fluffy basmati rice for a satisfying and wholesome meal.
• Serve it alongside warm naan bread or freshly made chapattis to soak up the delicious gravy.
• Pair Aloo Keema with a crisp, refreshing salad of cucumber, tomatoes, and onions dressed with lemon juice and a sprinkle of chaat masala for a balanced and vibrant meal.
• For a traditional South Asian feast, serve Aloo Keema with other classic dishes such as vegetable biryani, chicken curry, and raita for a flavorful culinary experience.

Expert Tip: Adjust the level of heat according to your preference by increasing or decreasing the amount of chilli powder and green chillies.

Frequently Asked Questions

Can I use other types of minced meat instead of lamb?

Yes, you can substitute minced lamb with minced beef, chicken, or turkey according to your preference. Each type of meat will impart its unique flavor to the dish.

Can I make Aloo Keema ahead of time?

Absolutely! Aloo Keema tastes even better the next day as the flavors have had time to meld together. Simply store it in an airtight container in the refrigerator for up to 3 days and reheat it gently on the stove or in the microwave before serving.

Can I freeze Aloo Keema?

Yes, you can freeze Aloo Keema for longer storage. Allow it to cool completely, then transfer it to freezer-safe containers or zip-top bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Keema Matar
• Keema Curry
• Chicken Keema Curry
• Keema Rice
• Chicken Keema Paratha

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Aloo Keema

by Nabeela Kauser

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!

5 from 44 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dinner, Main Course

Cuisine Indian

Servings 6

Calories 380 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 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

• In a pan heat up the oil on medium heat until hot
• Add the diced onions and cook for 5 minutes until the onions are softened and translucent
• Add the cumin seeds, garlic paste and ginger paste then cook for a few minutes until fragrant
• Add the lamb mince and cook for 15 minutes on medium heat ensuring that you stir every so often
• Add the chopped tomatoes, garam masala, coriander powder, chilli powder, turmeric powder and salt then cook the spices for 10 minutes on medium heat
• As the spices are cooking peel and chop the potatoes into bite-sized chunks and then add into the pan along with the water
• Cook for 20 minutes on low heat until the potatoes are tender – if using fresh peas add with the potatoes
• 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
• Add the sliced chillies and garnish with chopped coriander and then cook for a further two minutes
• Serve immediately and enjoy with homemade garlic naan or chapattis!

Video

Notes

Nutritional facts:

The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 380kcalCarbohydrates: 17gProtein: 16gFat: 28gSaturated Fat: 10gCholesterol: 61mgSodium: 451mgPotassium: 636mgFibre: 3gSugar: 2gVitamin A: 446IUVitamin C: 21mgVitamin D: 0.1µgCalcium: 40mgIron: 3mg

Keyword Cooking, Curry, Food, Lamb, Minced Meat, Potato, Recipe

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