Description
Aloo Keema is a flavorful and hearty South Asian dish featuring ground meat cooked with tender potatoes and a blend of aromatic spices. This comforting recipe combines sautéed onions, tomatoes, and green chilies with ground beef or lamb to create a rich, spicy meal perfect for any occasion.
Ingredients
Scale
Meat and Veggies
- 500g ground beef or lamb
- 2 medium potatoes, peeled and diced
- 1 chopped onion
- 2 chopped tomatoes
- 3–4 green chilies, sliced
Spices and Flavorings
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt as needed
- 1/2 tsp garam masala
Other Ingredients
- 1/4 cup cooking oil
- Fresh coriander leaves, chopped for garnish
- About 1 cup water
Instructions
- Sauté the Onion: Heat oil in a pan over medium heat and sauté the chopped onion until it turns golden brown, which helps develop the base flavor for the dish.
- Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook for 2 minutes, allowing its robust aroma to infuse the oil.
- Cook Tomatoes: Add the chopped tomatoes and sliced green chilies, cooking until the tomatoes break down and the oil starts separating from the masala, indicating it’s well cooked.
- Brown the Meat: Add the ground beef or lamb to the pan, stirring and cooking until the meat is fully browned and no longer pink, enhancing its flavor.
- Add Dry Spices: Mix in turmeric, red chili powder, cumin, coriander powder, and salt. Cook for 5-7 minutes to allow the spices to blend thoroughly with the meat mixture.
- Add Potatoes and Water: Incorporate the diced potatoes and about 1 cup of water. Stir well and bring the mixture to a boil.
- Simmer: Cover the pan and reduce heat to low. Let it simmer gently for 25 minutes or until potatoes are tender and the meat is cooked through.
- Finish with Garnish: Remove the lid, sprinkle garam masala and chopped coriander leaves over the top, give a gentle mix, and cook uncovered for another 2 minutes before serving.
Notes
- Adjust green chilies according to heat preference.
- You can substitute lamb with ground chicken or turkey for a leaner option.
- If the mixture gets too dry during simmering, add a splash more water.
- Serve hot with basmati rice or flatbreads like roti or naan.
- Leftovers keep well refrigerated for up to 3 days and taste great reheated.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Aloo Keema, ground meat recipe, Indian spicy dish, potatoes and meat curry, easy keema recipe
