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Aloo Keema Recipe (Minced Meat and Potato Curry)

A quick Pakistani aloo keema with beef or mutton mince and potatoes in a thick, spiced tomato masala.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 500 g beef or mutton mince
  • 0.5 cup oil
  • 1 tsp cumin seeds
  • 2 medium onions finely chopped
  • 1 tbsp ginger garlic paste
  • 2 medium tomatoes chopped
  • 0.5 cup plain yogurt
  • 2 tsp red chili powder
  • 1 tbsp coriander powder
  • 0.5 tsp turmeric powder
  • 1.5 tsp salt
  • 2 medium potatoes small cubes
  • 1 tsp garam masala
  • 3 green chilies chopped
  • 0.25 cup fresh coriander chopped

Method
 

  1. Heat the oil and add the cumin seeds. Add the onions and fry until golden, about 10 minutes.
  2. Add the ginger garlic paste, then the mince. Break up the lumps and cook on high heat for 8 to 10 minutes until browned.
  3. Add the tomatoes, yogurt, chili powder, coriander, turmeric and salt. Cook for 10 minutes until the oil separates.
  4. Add the potatoes and 0.5 cup hot water. Cover and cook on low for 15 to 20 minutes until the potatoes are tender.
  5. Stir in garam masala, green chilies and coriander. Serve with roti or paratha.

Notes

Keema tastes even better the next day.