The Ultimate Keema Aloo Curry

Ingredients

• 3 tbsp oil (vegetable or sunflower oil)
• 1 onion (finely chopped)
• 1 tbsp ginger garlic paste
• 500 g minced lamb (or beef)
• 2 potatoes (peeled and cut into small cubes)
• 1 tsp salt (or to taste)
• 0.5 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 0.5 tsp garam masala
• 2 tomatoes (chopped)
• 0.5 cup water
• fresh coriander (handful, chopped for garnish)

Steps

1. 1

   Heat the oil in a large pan or kadai over medium heat.

2. 2

   Add the finely chopped onions and sauté until they become translucent and start to turn golden brown.

3. 3

   Stir in the ginger garlic paste and cook for 1-2 minutes until the raw smell disappears.

4. 4

   Add the minced meat to the pan. Break it up with a wooden spoon and cook until it is browned all over.

5. 5

   Add the salt, turmeric, chili powder, cumin powder, and coriander powder. Mix well to coat the meat in the spices.

6. 6

   Add the chopped tomatoes and cook for 3-4 minutes until they soften and the oil starts to separate from the masala.

7. 7

   Add the cubed potatoes and stir to combine with the meat and spices.

8. 8

   Pour in about half a cup of water, cover the pan with a lid, and reduce the heat to low-medium.

9. 9

   Simmer for 15-20 minutes, or until the potatoes are tender and the meat is fully cooked.

10. 10

    Sprinkle with garam masala and fresh coriander. Stir through and serve hot.

Notes

For a spicier curry, add 2-3 slit green chilies during the onion sautéing stage. This dish pairs perfectly with hot naan, paratha, or basmati rice.

Nutrition per serving

• main
• curry
• lamb
• beef
• potato
• spicy
• dinner