Aloo Keema: Ground Meat with Potatoes Recipe
Aloo Keema is a flavorful and comforting South Asian dish combining spiced ground meat with tender potatoes. This hearty recipe features aromatic spices and is perfect for a satisfying meal served with rice or flatbread.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: South Asian
Ingredients
Scale
Meat and Vegetables
- 500g ground beef or lamb
- 2 medium potatoes, peeled and diced
- 1 chopped onion
- 2 chopped tomatoes
- 3–4 green chilies, chopped
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 to taste
- 1/2 tsp garam masala
- Chopped coriander leaves for garnish
Others
- 1/4 cup oil (vegetable or mustard oil recommended)
- Approximately 1 cup water
Instructions
- Sauté Onion: Heat oil in a pan over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes, which helps develop a rich base flavor.
- Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook for 2 minutes, allowing the raw aroma to cook off and the spices to meld.
- Cook Tomatoes: Add the chopped tomatoes and green chilies to the pan. Cook until the oil begins to separate from the mixture, indicating the tomatoes are well-cooked, about 7-10 minutes.
- Brown the Meat: Add the ground meat to the pan and cook, stirring frequently, until browned and no longer pink, about 10-12 minutes.
- Add Spices: Stir in turmeric, red chili powder, cumin powder, coriander powder, and salt. Cook the mixture for 5-7 minutes to roast the spices and enhance flavors.
- Add Potatoes and Water: Add the diced potatoes and about 1 cup of water to the pan. Stir well and bring to a boil.
- Simmer: Reduce heat to low, cover the pan, and let it simmer gently for 25 minutes, or until the potatoes are tender and the flavors have fully melded.
- Finish and Garnish: Sprinkle garam masala over the dish and stir gently. Garnish with freshly chopped coriander leaves before serving.
Notes
- Use either ground beef or lamb based on preference; lamb will be richer in flavor.
- Adjust green chilies and red chili powder to manage the spice level.
- Serve with steamed basmati rice or warm flatbreads like roti or naan for a complete meal.
- For a thicker gravy, reduce the amount of water or cook uncovered for a few minutes at the end.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day as flavors develop.
Keywords: Aloo Keema, Ground Meat Curry, Potatoes and Meat, South Asian Recipe, Spiced Ground Beef, Indian Lamb Curry
