Aloo Keema

Lamb keema curry is a delicious and classic Indian recipe made with minced lamb, peas, and potatoes. With this mutton keema recipe, you will be able to make an authentic aloo keema matar curry.

These Indian spices are easy to find and make this keema aloo recipe filled with flavour. Lamb keema aloo is usually served with plain naan, but it is also perfect with basmati rice.  

Keema curry is something I believe anyone can cook. It’s ridiculously easy to make. This is the type of recipe that is so hard to mess up and is the perfect curry for beginner chefs to start with. Not only is it so simple, but everyone will love it.

Aloo keema is a true Pakistani and Indian classic made with minced meat and potatoes. I usually like to use lamb meat or chicken, but a lot of keema recipes do use beef mince. Keema refers to minced meat, so you could use whichever meat you prefer.

I know there are a (very) small minority of people who do not like potatoes, so I created a keema matar recipe that omits the potatoes. I know some people like to follow the recipe exactly step by step, so that’s why I like to make sure that my recipes cater to everyone.

This might seem obvious, but the smaller you cube the potatoes, the faster they’ll cook. Just keep this in mind as you want to watch the cooking time so that the potatoes don’t turn to mush. The best thing about keema is that it is quite difficult to overcook it, so that’s why it is perfect for beginners!

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

• Keema Pulao
• Chicken Curry
• Keema Samosas
• Fish Curry
• Lamb Curry

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 20 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Course Dinner, Main Course

Cuisine Indian

Servings 6

Calories 380 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 500 g Lamb Mince
• ▢ 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

Nutrition

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

Keyword Curry, Lamb, Minced Meat, Potato, Spicy

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