Aloo Keema: Ground Meat with Potatoes Recipe
Aloo Keema is a flavorful and hearty South Asian dish made with ground meat and tender potatoes cooked in a spiced tomato-based gravy. This comforting meal combines aromatic spices with minced beef or lamb and soft potatoes to create a perfect accompaniment for rice or naan bread, ideal for a satisfying lunch or dinner.
- 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
Main Ingredients
- 500g ground beef or lamb
- 2 medium potatoes, peeled and cubed
- 1 chopped onion
- 2 chopped tomatoes
- 3–4 green chilies, chopped
- 1 tbsp ginger-garlic paste
- 1/4 cup oil
Spices
- 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
Garnish
- Chopped fresh coriander leaves
Instructions
- Sauté onions: Heat oil in a pan over medium heat. Add the chopped onions and sauté until golden brown, which will release their sweetness and build the base flavor for the dish.
- Add ginger-garlic paste: Stir in the ginger-garlic paste and cook for 2 minutes to eliminate the raw smell and enhance the aromatic profile.
- Cook tomatoes: Add the chopped tomatoes and green chilies to the pan. Cook until the oil starts to separate from the masala, indicating the tomatoes are thoroughly cooked and spices are well integrated.
- Brown the meat: Add the ground beef or lamb, breaking it apart with a spoon. Cook until the meat is browned and no longer pink, sealing in the juices for rich flavor.
- Add spices: Mix in turmeric, red chili powder, cumin powder, coriander powder, and salt. Cook this mixture for 5-7 minutes, allowing the spices to infuse into the meat and deepen the taste.
- Add potatoes and water: Incorporate the cubed potatoes, then add enough water to cover the ingredients. Bring the mixture to a boil to start cooking the potatoes through.
- Simmer: Reduce the heat, cover the pan, and let it simmer for 25 minutes or until the potatoes are tender and the flavors meld together beautifully.
- Garnish and finish: Sprinkle garam masala over the dish and stir gently. Garnish with chopped coriander leaves before serving.
Notes
- Can be served with steamed rice or warm naan bread for a complete meal.
- Adjust the number of green chilies and chili powder to control the heat level based on your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
Keywords: Aloo Keema, ground meat recipe, Indian meat and potatoes, spicy keema, easy South Asian dinner
