Aloo Keema: Ground Meat with Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
