Keema Aloo
Keema Aloo brings together minced meat and potatoes in a warmly spiced, homestyle curry. Its hearty texture and rich aroma make it a comforting favourite, perfect for everyday meals with rice or flatbread.
Ingredients
- 500 g Minced Lamb
- 300 g Potatoes peeled and diced
- 50 ml Oil
- 2 Black Cardamoms
- 1 tsp Cumin Seeds
- 1 Bay Leaf
- 1/2 tsp Black Peppercorns
- 2 Onions finely chopped
- 400 g Canned Tomatoes chopped
- 3 cloves Garlic minced
- 1 tsp Ginger Paste
- 2 Green Chilli
- 1 tsp Coriander Powder
- 1 tsp Ground Cumin
- 1/2 tsp Turmeric Powder
- 1 tsp Chilli Powder adjust to taste
- 1 tsp Kashmiri Chilli
- 1 tsp Garam Masala
- 1 tsp Salt adjust to taste
- 300 ml Water
- 1 handful Fresh Coriander for garnish
Instructions
- Heat the oil in a large pan over medium heat.
- Add the whole spices and sauté for 1 minute
- Add the onions and sauté until golden brown, about 5–7 minutes.
- Stir in the garlic, ginger paste, and green chillies. Cook for 1–2 minutes until fragrant.
- Add the minced lamb and cook until browned, breaking it up with a spoon, about 8–10 minutes.
- Mix in the spices. Cook for 2–3 minutes to release the spices’ aroma.
- Add the canned tomatoes and cook until they soften, around 5 minutes.
- Stir in the diced potatoes and water, bring to a simmer, then cover and cook for 20 minutes on low heat until potatoes are tender and lamb is cooked through.
- Sprinkle garam masala over the top, stir gently, and cook uncovered for 2–3 minutes.
- Garnish with fresh coriander leaves before serving.
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: 561kcalCarbohydrates: 30gProtein: 26gFat: 39gSaturated Fat: 13gTrans Fat: 2gCholesterol: 91mgSodium: 915mgPotassium: 772mgFibre: 7gSugar: 8gVitamin A: 599IUVitamin C: 32mgCalcium: 97mgIron: 5mg
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