Aloo Keema
Aloo Keema
5 from 1 vote
Prep: 10 minutes
Cook: 1 hour
Total Time 1 hour 10 minutes
Servings: 6
Aloo keema is a popular Indian curry made with lamb mince and tender potatoes in a spicy onion and tomato masala. Serve this flavourful minced meat curry hot with homemade chapatti.

Nutrition: per serving



  • 500 g Minced Meat Lamb
  • 50 ml Oil
  • 1 Onions
  • 2 Tomatoes
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 1 tsp Salt
  • 1 tsp Chilli Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • 1 tsp Garam Masala
  • 2 Potatoes Chopped
  • 50 g Peas Frozen
  • 100 ml Water
  • 2 Green Chillies
  • 1 handful Coriander


  • In a pan heat up the oil on medium heat until hot
  • Add the diced onions and cook for 5 minutes until the onions are softened and translucent
  • Add the cumin seeds, garlic paste and ginger paste then cook for a few minutes until fragrant
  • Add the lamb mince and cook for 15 minutes on medium heat ensuring that you stir every so often
  • Add the chopped tomatoes, garam masala, coriander powder, chilli powder, turmeric powder and salt then cook the spices for 10 minutes on medium heat
  • As the spices are cooking peel and chop the potatoes into bite-sized chunks and then add into the pan along with the water
  • Cook for 20 minutes on low heat until the potatoes are tender – if using fresh peas add with the potatoes
  • Add the frozen peas and cook for a further 5 minutes – frozen peas are already cooked so do not need to be cooked for too long
  • Add the sliced chillies and garnish with chopped coriander and then cook for a further two minutes
  • Serve immediately and enjoy with homemade garlic naan or chapattis!

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