Aloo keema - minced meat and potato curry
User Reviews
4.9
Aloo keema - minced meat and potato curry
Description
Aloo keema is a meat and potato curry made by slowly cooking minced lamb or beef with aromatic spices such as cumin, coriander, turmeric, paprika, chili powder, and black pepper. The recipe starts by creating a ginger and garlic paste, which along with chopped onions and tomatoes forms the base of the curry. The mixture is cooked covered over medium to low heat, allowing the flavors to deepen and the meat to cook thoroughly. Once the meat is nearly done, diced potatoes are added and cooked until tender, absorbing the curry's flavors. The use of canned or fresh tomatoes, preferably skinless canned for a smoother texture, enhances the dish while keeping it kid-friendly. Stirring regularly prevents burning, ensuring an even cook.
The final curry offers a balanced combination of soft potatoes and savory minced meat with warmth from the spices. It is suitable for serving with rice or flatbreads. The detail of cooking the meat first before adding potatoes helps maintain texture, and the mixture of spices provides a complex flavor without overpowering.
Variations include using Kashmiri red chili powder for milder heat or dried chili flakes if desired. Canned chopped tomatoes are a convenient choice that blend well into the sauce, especially for those who dislike tomato skins. Consistent stirring during cooking is important to prevent the base from sticking and burning.
Ingredients
- 1.8 pounds minced meat lamb or beef.
- 2 onion medium
- 5 cloves garlic
- 1- inch ginger
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 1 ½ teaspoons paprika see the note, powder
- 1 teaspoon chilli powder
- 2 teaspoon black pepper ground
- 1 ½ teaspoon salt
- 7 ounces tomato see the note, canned or chopped fresh
- 9 ounces potato
- ⅓ cup cooking oil
Instructions
- Peel and chop the onions. Set aside.
- Wash and chop the tomatoes if using the fresh ones. Set aside.
- Peel the ginger and garlic. Then using pestle and mortar, grind the ginger and garlic into a paste. Set aside.
- In a cooking pot, put the minced meat, chopped onions, ginger and garlic paste, tomatoes, cumin powder, ground coriander, turmeric powder, paprika, chilli, black pepper, and salt. Turn the meat and stir well until all mixed well and the herbs and spices evenly spread.
- Put the lid on and turn the heat on at a high medium. Let it cook for a while until the cooking gets started then turn the heat to low. Cook for about 20 minutes. But keep an eye on it and keep stirring every 5-10 minutes. You don’t want the bottom to get burned.
- Meanwhile, peel and cut your potatoes into ½ - 1- inch pieces.
- After the minced meat is cooked, add the potatoes and cooking into the meat, stir well and put the lid back on to cook further.
- Again, keep checking and stirring every now and then to avoid the meat get burned at the bottom. If you find your curry is a bit too dry, you can add about ¼ cup/ 60 ml of water to your curry.
- Let it cook for about 10 minutes, or until the potatoes are fully cooked. Keep checking and stirring every now and again.
- When you see your curry looks juicy and rich. And the oil separates from the water nicely, your minced meat and potato curry are done.
- This Pakistani aloo keema is lovely to have with roti/ chapati, naan bread, pitta bread, or even plain Basmati rice.
- Enjoy.
Notes
- You can substitute paprika with additional chili powder if unavailable; Kashmiri red chili powder offers milder heat and vibrant color.
- Canned tomatoes are convenient and skinless, which can make the curry more appealing for children who dislike tomato skins.
- Stir the curry every 5 to 10 minutes during cooking to prevent burning at the bottom of the pot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 499kcal | 25% |
| Carbohydrates | 17g | 6% |
| Protein | 38g | 76% |
| Fat | 31g | 48% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 17g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 759mg | 32% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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