Aloo Keema – Pakistani Minced Lamb and Potato Curry

Here’s a classic Pakistani recipe that everyone, even the fussy kids, will love.

 

Bonus – the recipe is remarkably hard to mess up.

Aloo Keema - Minced Lamb and Potato curry @ fatimacooks.net

When it comes to food, I feel like every recipe has it’s own story behind it and some recipes more than others I feel a strong emotional attachment to. Food is never just food to me – it holds stories, emotions and comfort within it. It brings back certain memories, certain times of the year and certain places I’ve been to. I remember the people I ate with and the times we spent together. I fondly remember the distinctly different spices and aromas of the cooking in my Mother’s house in Pakistan – a distinctly sweeter and nuttier taste to the vegetables, a fragrance of ghee richer than I’ve ever smelt outside of the country and a chewier texture of the meat. Food to me will always mean much more than flavour and sustenance.

Aloo Keema - Minced Lamb and Potato curry @ fatimacooks.net

I got married in August 2014 with no prior experience of cooking Pakistani food. My marriage is still new so all my failed and successful recipes during the past 9 months are still fresh memories for me. I remember all the dinners that went down well and the ones that weren’t quite up to par.

This was my first Pakistani dish that I cooked that was deemed ‘successful’. And that’s saying quite a bit because I had previously failed at cooking simple white basmati rice and a pretty basic chicken curry. When my husband told me this aloo keema was bohot hi acha – very good, delight evident on his face, I felt like all the happiness in the world had just been handed to me on a plate (of dinner). Yes, after a few weeks of villainously botched attempts at far too many traditional meals, I was that thrilled to finally have made something very good. Now whenever I cook aloo keema, I always remember how much my husband had relished it after weeks of my bad cooking. I remember how immensely accomplished I had felt. I smile as I remember how he said ‘Don’t cook anything tomorrow, we’ll have this again for dinner.’. And those memories always fill me with nothing short of bliss.

I can fall back on this recipe with my eyes closed and know there is no chance I will mess it up.

 

Aloo Keema - Minced Lamb and Potato curry @ fatimacooks.net

 

A lot of my first-time success, I later learnt, was down to the fact that it’s incredibly difficult to overcook minced meat. The problem with chunky cuts of meat is that if you’re a beginner, you won’t know when it’s cooked through so you risk undercooking and serving it semi-raw, or overcooking and serving it with the meat fallen off the bone. You’re not going to have this problem with keema, since it’s already broken down.

My Mum used to give this to me and my siblings the next day as a grilled sandwich with cheese. The contrast between the soft potatoes, the rich tomato-flavoured meat and the ooey-gooey cheese would be visciously appealing to our young taste-buds and this aloo keema cheese sandwich is still one of my 15-year-old brother’s favourites.

 

Enjoy, with love.

 


My new book, ‘The Clueless Pakistani Cook’, is now available to purchase! ‘The Clueless Pakistani Cook’ is a guidebook written for people who want to get started in the kitchen and learn how to cook Pakistani food, but aren’t quite sure where to begin. It includes information about what you should have in the kitchen, spices, cooking a masala, rice, desserts, common Q&As and 5 recipes to get you started! It is a must-read for anyone who wants to learn Pakistani cooking! Click here for more information about ‘The Clueless Pakistani Cook’ and here to purchase it from Amazon!

 

Aloo Keema - Minced Lamb and Potato curry @ fatimacooks.net
Aloo Keema - Pakistani Minced Lamb and Potato Curry
Print Recipe
Succulent minced lamb simmers in a tomato-based sauce with a variety of aromatic spices before adding sliced potatoes to the curry. The contrast between the meaty keema and the tender potatoes is the stuff comfort food is made of. Enjoy with warm chapattis!
Servings Prep Time
4 people 5 minutes
Cook Time
1 hour
Servings Prep Time
4 people 5 minutes
Cook Time
1 hour
Aloo Keema - Minced Lamb and Potato curry @ fatimacooks.net
Aloo Keema - Pakistani Minced Lamb and Potato Curry
Print Recipe
Succulent minced lamb simmers in a tomato-based sauce with a variety of aromatic spices before adding sliced potatoes to the curry. The contrast between the meaty keema and the tender potatoes is the stuff comfort food is made of. Enjoy with warm chapattis!
Servings Prep Time
4 people 5 minutes
Cook Time
1 hour
Servings Prep Time
4 people 5 minutes
Cook Time
1 hour
Ingredients
  • 6 tbsp oil 6tbsp=3/8 cup
  • 1.5 medium onion, chopped
  • 4 cloves garlic
  • 1 inch ginger
  • 4 small tomatoes
  • 400 grams lamb meat, minced
  • 1.5 tsp salt, or to taste
  • 2.5 tsp ground coriander (dhaniya powder)
  • 1.5 tsp ground cumin (zeera powder)
  • 1 tsp red chilli powder
  • 0.5 tsp garam masala
  • 1 tsp paprika can substitute with deghi mirch or Kashmiri red chilli powder
  • 0.5 tsp pepper (kali mirch)
  • 3 medium potatoes, peeled and sliced thinly
Servings: people
Instructions
  1. Begin with heating the oil in a pot. Add the onion, garlic and ginger and saute till dark brown and almost burnt.
  2. Add the tomatoes, about 1/2 cup of water and all the spices. Turn the heat to medium and stir the tomatoes till they begin to break down and a thick sauce forms. Allow most of the water to dry out. The oil should begin to rise to the top and separate from the sauce at the edges
    Aloo Keema - lamb mince and potato curry @ fatimacooks.net
  3. Add the minced meat. Saute it in the pot, allowing it to brown.
    aloo keema - minced lamb and potato curry @ fatimacooks.net
  4. After about 5 minutes, add 1 cup of boiling water. Cover and turn the heat to medium-low.
    aloo keema - minced lamb and potato curry @ fatimacooks.net
  5. After 30 minutes, add in the sliced potatoes. Turn the heat down to the lowest. There shouldn't be a lot of water left in the curry and the potatoes should be able to steam-cook in the pot at this point.
    aloo keema - minced lamb and potato curry @ fatimacooks.net
  6. Allow the potatoes to steam cook for approximately 10-20 minutes, depending on how thick the potatoes have been cut. Once done, turn the heat off.
  7. Aloo keema is ready! Serve hot with warm, soft chapattis!
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10 thoughts on “Aloo Keema – Pakistani Minced Lamb and Potato Curry

  1. I love your blog. ♡ This is my go to place whenever I want to make any sort of qeema and it always turns out amazing! Jazakallah for posting.

    Fellow clueless pakistani.

    1. Thank you! Hoping to post some new recipes soon so all the fellow clueless pakistanis out there can continue to benefit! lol 😉

  2. Hello Fatima. I am from Bangladesh, and in our country, we also add cauliflower along with potatoes. We would not add any further spices, as it is dish we eat with roti/chapati in the morning.

  3. As in ingredients – coriander, cumin, red chili, garam masala, paprika and pepper – when do these get added? Nothing is mentioned in your ‘method’.

  4. Spices were added with tomatoes.

    Also living in a higher altitude I find it helps me to half boil the potato cubes first so they are completely tender in the end.

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