Aloo Keema: Ground Meat with Potatoes Recipe

Introduction

Aloo Keema is a flavorful ground meat dish cooked with tender potatoes and aromatic spices. This comforting recipe combines savory beef or lamb with a vibrant blend of seasonings, perfect for a satisfying meal any day of the week.

Ingredients

• 500g ground beef or lamb
• 2 medium potatoes
• 1 chopped onion
• 2 chopped tomatoes
• 3–4 green chilies
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt as needed
• 1/2 tsp garam masala
• 1/4 cup oil
• Chopped coriander for garnish

Instructions

1. Step 1: Heat oil in a pan and sauté the chopped onion until golden brown.
2. Step 2: Add the ginger-garlic paste and cook for about 2 minutes until fragrant.
3. Step 3: Stir in the chopped tomatoes and cook until the oil starts to separate from the mixture.
4. Step 4: Add the ground meat and cook, stirring frequently, until it is browned evenly.
5. Step 5: Mix in turmeric, red chili powder, cumin powder, coriander powder, salt, and green chilies. Cook for 5 to 7 minutes, allowing the spices to blend well with the meat.
6. Step 6: Peel and chop the potatoes, then add them to the pan along with enough water to cover the ingredients. Bring to a boil.
7. Step 7: Reduce the heat, cover the pan, and let it simmer for about 25 minutes or until the potatoes are tender and the flavors have melded.
8. Step 8: Sprinkle the garam masala and chopped coriander over the dish. Stir gently and cook for another minute before serving.

Tips & Variations

• For a milder version, reduce the number of green chilies or omit the red chili powder.
• Using lamb will give a richer flavor, while beef is leaner and more affordable.
• Add peas or carrots along with the potatoes for extra color and nutrition.
• Serve with steamed rice or freshly baked flatbread to soak up the delicious sauce.

Storage

Store leftover Aloo Keema in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until heated through, adding a splash of water if it looks dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey or chicken instead of beef or lamb?

Yes, ground turkey or chicken can be used as a leaner alternative. Adjust cooking time as these meats cook faster and can dry out easily.

How spicy is this dish?

The dish has a moderate level of spiciness from the green chilies and red chili powder, but you can easily adjust to your preference by reducing or omitting the chilies.

Aloo Keema: Ground Meat with Potatoes Recipe

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★★★★★

4.8 from 53 reviews

A savory and hearty Aloo Keema recipe featuring ground beef or lamb cooked with tender potatoes and a robust blend of spices. This traditional South Asian dish offers a perfect balance of flavors, making it an ideal comfort meal served with rice or bread.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: South Asian

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 500g ground beef or lamb
• 2 medium potatoes, peeled and cubed
• 1 chopped onion
• 2 chopped tomatoes
• 3–4 green chilies, chopped

Spices and Seasonings

• 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 oil (vegetable or mustard oil preferred)
• Chopped fresh coriander for garnish
• Water (as needed to cook potatoes and keema)

Instructions

1. Sauté Onions: Heat oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown, which will take about 5-7 minutes. This step builds the flavor base for the dish.
2. Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook it for 2 minutes, allowing its raw aroma to mellow and blend into the oil and onions.
3. Cook Tomatoes: Add the chopped tomatoes and green chilies to the pan. Cook the mixture until the tomatoes soften and the oil begins to separate from the masala, approximately 7-10 minutes. This indicates the spices and tomatoes are well cooked.
4. Brown the Meat: Add the ground beef or lamb to the pan. Cook thoroughly, stirring frequently, until the meat is browned and any released moisture has evaporated, about 8-10 minutes. This ensures the meat is cooked through and flavorful.
5. Add Dry Spices: Stir in turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cook this spiced mixture for 5-7 minutes, allowing the meat to absorb the spices deeply.
6. Add Potatoes and Water: Add the cubed potatoes and enough water to just cover the mixture. Bring everything to a boil, then reduce the heat to low and cover the pan.
7. Simmer: Let the dish simmer gently for 25 minutes or until the potatoes are tender and the flavors have melded together nicely. Stir occasionally to prevent sticking and ensure even cooking.
8. Final Garnish: Sprinkle the garam masala over the cooked keema and potatoes. Mix well and garnish with freshly chopped coriander before serving.

Notes

• Use lamb for a richer flavor or beef for a milder taste depending on preference.
• Adjust the number of green chilies to control the heat level of the dish.
• Serve hot with steamed basmati rice, naan, or roti for a complete meal.
• To make this dish gluten free and low salt, ensure spices and seasonings are without additives and adjust salt to taste.
• Leftovers can be refrigerated for up to 3 days and taste great when reheated.

Keywords: Aloo Keema, ground meat, potatoes, South Asian recipe, spicy, comfort food, lamb keema, beef keema