Aloo Keema (Ground Meat with Potatoes) Recipe
Aloo Keema is a flavorful South Asian dish combining spiced ground meat with tender potatoes. This hearty and aromatic recipe features ground beef or lamb cooked with onions, tomatoes, green chilies, and a blend of traditional spices, simmered to perfection. It’s a comforting meal perfect for family dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 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, finely chopped
Spices and Condiments
- 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
- 1/4 cup oil
- Fresh chopped coriander for garnish
Instructions
- Sauté Onions: Heat oil in a pan over medium heat. Add the chopped onions and sauté until they turn a rich golden brown, which develops the base flavor for the dish.
- Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook it for about 2 minutes until fragrant, releasing its aromatic flavor.
- Add Tomatoes: Add the chopped tomatoes and cook until the oil starts to separate from the mixture, indicating the tomatoes are well cooked and blended with the spices.
- Brown the Meat: Add the ground beef or lamb. Cook it thoroughly, stirring often until the meat turns brown and any excess moisture evaporates.
- Add Dry Spices: Mix in turmeric, red chili powder, cumin powder, coriander powder, and salt. Cook this spice mixture with the meat for 5 to 7 minutes to deepen the flavors.
- Add Potatoes and Water: Incorporate the diced potatoes along with enough water to cover the mixture. Bring everything to a boil.
- Simmer: Cover the pan with a lid and reduce the heat to let it simmer gently for 25 minutes until the potatoes are cooked through and tender.
- Finish and Garnish: Sprinkle garam masala and chopped coriander over the dish. Stir gently to combine and turn off the heat. Serve hot with rice or flatbreads.
Notes
- Use lamb for a richer flavor or beef for a milder taste depending on preference.
- Green chilies can be adjusted or omitted for less heat.
- To make the dish thicker, reduce the amount of water or cook uncovered during the last 5 minutes.
- Can be served with naan, roti, or steamed basmati rice for a complete meal.
- Garam masala adds a final warm aroma; don’t skip it.
Keywords: aloo keema, ground meat with potatoes, South Asian recipe, Indian keema, lamb keema, beef keema, spicy ground meat, comfort food
