Aloo Keema (Pakistani Ground Beef and Potato Curry)
User Reviews
4.8
33 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
45 mins
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Servings
4
-
Calories
419 kcal
-
Course
Main Course
-
Cuisine
Pakistani
Aloo Keema (Pakistani Ground Beef and Potato Curry)
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This is the BEST recipe of Aloo Keema! A one-pot, traditional Pakistani dish made with spicy ground beef and potatoes that are simmered in a juicy tomato-based sauce. My fool-proof, super easy recipe will give you an incredibly flavourful minced meat and potato curry.
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Ingredients
- 500 g ground beef lean or full-fat
- 1 onion finely diced
- 3 tomatoes sliced
- ¼ cup cooking oil
- 1 teaspoon ginger freshly minced
- 1 teaspoon garlic freshly minced
- 1 black cardamom
- 4 black peppercorns
- 3 cloves
- 1 teaspoon red chili powder
- 1 ¼ teaspoon salt
- 2 teaspoon coriander powder
- 2 teaspoon cumin powder
- ½ teaspoon turmeric powder
- 2 small potatoes cut in 2 cm (1 inch) cubes
GARNISH
- 1 teaspoon garam masala
- 2 green chilies sliced
- 2 tbsp fresh coriander chopped
- 1 tablespoon ginger sliced
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Instructions
- In a pan heat oil and add the onion. Saute till it is light golden in colour and add a splash of water to prevent it from browning further.
- Then add black cardamom, cloves and peppercorns. Let them release their aroma which takes around a minute.
- Add in the chopped tomatoes and minced ginger and garlic along with salt, red chili powder, turmeric powder, cumin powder and coriander powder. Mix and then cover the pan till the tomatoes break down.
- Uncover and on medium-high heat stir-fry the tomatoes till the oil seeps from the sides.
- Add the ground beef. Stir to mix it with the tomato sauce and mash with a ladle to break any lumps. Pour ¼ cup of water and cover on medium low heat till the minced meat is fully cooked which will take approximately 15 minutes.
- Uncover and on high heat dry any remaining moisture and fry for 5 minutes till the meat releases the oil.
- Now add the potatoes along with another ¼ cup of water. Cover the pan and cook on medium low heat till the potatoes are tender.
- Uncover and dry any extra moisture if you prefer a drier Aloo Keema, for a moist curry, add another ¼ cup of water, sprinkle garam masala and on the lowest heat let simmer for 3-4 minutes.
- Add the coriander, sliced ginger and green chilies. Keep covered on low heat for 1-2 minutes.
- Turn off heat and serve with warm roti, paratha or basmati rice.
Notes
- You can swap the ground beef in this recipe with ground mutton, lamb, veal, chicken or even turkey. Remember cooking time will vary with each variety.
- I used lean ground meat and the nutrition is calculated according to that.
- Make sure you use freshly minced ginger and garlic. It also removes any meat stench.
- If the minced meat is not thawed you can still directly add it to the pot along with ½ cup of water. Let cook on low heat so that the meat separates.
Nutrition Information
Show Details
Serving
1serving
Calories
419kcal
(21%)
Carbohydrates
16g
(5%)
Protein
27g
(54%)
Fat
27g
(42%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
901mg
(38%)
Potassium
799mg
(23%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
564IU
(11%)
Vitamin C
20mg
(22%)
Calcium
55mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 419kcal | 21% |
| Carbohydrates | 16g | 5% |
| Protein | 27g | 54% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 901mg | 38% |
| Potassium | 799mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 564IU | 11% |
| Vitamin C | 20mg | 22% |
| Calcium | 55mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
33 reviews
Excellent
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