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!
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
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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!
Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.
Calories: 380 kcal Carbohydrates: 17 g Protein: 16 g Fat: 28 g Saturated Fat: 10 g Cholesterol: 61 mg Sodium: 451 mg Potassium: 636 mg Fibre: 3 g Sugar: 2 g Vitamin A: 446 IU Vitamin C: 21 mg Vitamin D: 0.1 µg Calcium: 40 mg Iron: 3 mg
Keyword Cooking, Curry, Food, Lamb, Minced Meat, Potato, Recipe