This Aloo Keema recipe combines spiced ground beef (keema) and tender potatoes (aloo) in a curry that’s perfect for family dinners or meal prep. Serve with chapati or paratha for the best combination.
Ingredients
Whole Spices (optional)
- ½ teaspoon cumin seeds, 1 black cardamom, ½ teaspoon whole black pepper, 3-4 whole cloves
- 1 black cardamom
- ½ teaspoon whole black pepper
- 3-4 whole cloves
Aloo Keema
- ½ cup oil
- 1 red onion chopped
- 1 lb ground lamb or beef butcher grind is the best
- 1 tablespoon ginger and garlic paste or crush together 5 garlic cloves + 1 thumb-sized piece of ginger for fresh paste
- 1 green chili crushed (add to the above if making fresh ginger garlic paste)
- 2 teaspoon kashmiri red chili
- ½ teaspoon red chili
- 1 ½ teaspoon ground cumin
- 1 tablespoon ground coriander
- ¼-1/2 teaspoon turmeric
- 1 ¼ tsp salt or to taste
- ½ teaspoon ground black pepper
- 2 tbsp whole milk yogurt
- 3 tomatoes pureed
- 3 small potatoes cut in small pieces
- 12-16 oz hot water approx. 1 ½ glass
Garnishes
- 1 tsp kasuri methi dried fenugreek
- 1 tsp garam masala
- ginger and cilantro for garnish
Instructions
- In your pan, heat up the oil and let the whole spices crackle for 30 seconds.
- Add the chopped onions and allow them to get translucent and soft, then add the ginger garlic and chili paste. Sautee for another minute till fragrant.
- Add the ground lamb and sauté the meat till its no longer pink then add the ground spices and sauté everything well for a good 3-5 minutes.
- Add yogurt and mix well for another 2-3 minutes before adding the tomato puree.
- Cover and let the keema cook for 10 minutes then add the potatoes and stir for another 3-4 mins until the potatoes get some color on them.
- Next add 1 ½ glasses of boiling water and let it come to a gentle boil. Cover and let the keema simmer for 15 minutes or until the potatoes are fork-tender.
- After 15 minutes, the Aloo keema should have a little gravy. If you like it drier, then cook for a few more minutes uncovered on high heat to evaporate the liquid.
- To garnish, add kasuri methi and garam masala (mix) followed by julienned ginger and fresh cilantro. Cover the pan for 5 mins with the heat off.
- Serve your Aloo Keema with roti/paratha and mint raita or chutney.