RECIPES > MEAT > Aloo Keema
  Delicious minced lamb and potato curry,
  this is my all-time favourite.
  A dish I turn to for comfort!

    450g minced lamb  
    3 medium potatoes cut into 1" pieces  
    2 large onions, finely chopped
Aloo Keema
    1 tsp fresh ginger, minced
    1 tsp chilli powder
    1 tsp coriander powder
    1/2 tsp turmeric
    1 tsp garam masala
    1 tsp salt
    2 tbls yoghurt
    1 tin chopped tomatoes
    2 tbls vegetable oil
    2 green chillies, sliced in half
300ml warm water
fresh coriander for garnish

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1. Heat the oil in a large pan over a high heat, add the onions and stir fry for a
  minute or two.  Reduce the heat to medium and cook for 5 minutes until the
  onions are soft and transparent, stirring occasionally.
2. When onions are soft and transparent, add the minced meat, garlic and cook
  for a further 5 minutes, until all the moisture has dried up and the meat has
  turned brown.  Keep stirring frequently.
3. Next add chilli powder, coriander powder, turmeric, salt and 100ml water and
  stirring constantly, cook for 2 minutes.
4. Now add chopped tomatoes and yoghurt.  Mix everything together and bring to
  the boil, cover and cook for 10 minutes, stirring occasionally.  Add a little
  water if the curry becomes dry during this time.
5. Then add potatoes, water and stir to mix everything.  Bring the curry to the
  boil, cover and cook for 30 minutes over low heat or until potatoes are cooked.
  If water dries before potatoes are cooked, add more warm water.
6. Finally add garam masala, green chillies and coriander leaves.
7. Serve hot with rice and naan bread.