Introduction and Beginning of the Recipe

When it’s chilly outside (or honestly, anytime I need a cozy, comforting meal), Aloo Keema is one of those dishes that just hits the spot. Richly spiced minced lamb, tender little cubes of potato, and a sauce that’s thick, hearty, and packed with flavor… seriously, what’s not to love?

I still remember the first time I made it from scratch — I was a little nervous because the list of spices felt overwhelming. But once everything hit the pan and that magical smell started filling the kitchen, I knew I was on to something special. Since then, this dish has become a total staple at our house, especially when we need something satisfying and soul-warming!

And the best part? It’s super versatile. Pile it onto fluffy basmati rice, scoop it up with warm naan bread, or even spoon it into a baked potato for a fun twist. Plus, it’s a total lifesaver for meal prep — it tastes even better the next day!

Alright, ready to dive in? Let’s get this deliciousness going.

Ingredients You’ll Need:

500g minced lamb (beef works too if you prefer!)

300g potatoes, peeled and diced small
1 large onion, finely chopped
3 garlic cloves, minced

1 tablespoon fresh ginger, grated
1 tin (400g) chopped tomatoes
1 tablespoon tomato purée

1 green chilli, finely chopped (optional, but adds a lovely kick)
1 teaspoon ground cumin
1 teaspoon ground coriander

½ teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon paprika (for that warm, smoky flavor)

Small bunch of fresh coriander, chopped
2 tablespoons vegetable oil or ghee
Sea salt and black pepper, to taste

200ml water

Let’s Start Cooking:

First things first, grab a nice big frying pan or skillet and heat up the oil (or ghee if you’re feeling fancy) over medium heat.

Toss in the chopped onion and sauté it until it’s nice and soft — you want it golden but not burnt. This usually takes about 8 minutes, and trust me, it’s worth not rushing this step. The sweeter and softer the onions, the deeper the flavor of your keema will be!

Once your onions are looking gorgeous, stir in the garlic, ginger, and green chilli (if using). Let it all cook for about a minute until the kitchen starts smelling absolutely amazing — that’s how you know it’s ready for the next step.

Now it’s time to add your minced lamb. Break it up with a wooden spoon and let it brown all over. Take your time here; we want all those little crumbles to get some good color on them because that’s flavor gold right there!

Continuation of Recipe and Tips

Okay, now that your lamb is beautifully browned, it’s spice time!

Sprinkle in your ground cumin, coriander, turmeric, garam masala, paprika, plus a good pinch of salt and black pepper. Stir everything together so the meat gets completely coated in all those gorgeous spices. This little minute or two of “dry cooking” the spices really wakes them up and makes the flavor so much more intense.

Next up, pour in the chopped tomatoes and add the tomato purée. Stir everything well and bring it all to a simmer. It’s already starting to look and smell amazing, right?

Let’s Add the Potatoes:

Time to add the diced potatoes. Stir them into the sauce, making sure they get a good coating of all that deliciousness.

Then pour in about 200ml of water. You don’t want the mixture swimming — just enough liquid to help everything simmer gently and cook evenly. Cover the pan with a lid, lower the heat, and let it all simmer away for 25 to 30 minutes, stirring occasionally.

During this time, the potatoes will soak up all that flavor, and the sauce will thicken up into this rich, luscious gravy that’s honestly good enough to eat by the spoonful.

Final Touches:

Right before serving, scatter over a handful of freshly chopped coriander. It gives the dish such a bright, herby finish!

Tips for the Best Aloo Keema Ever:

Spice Level: Love it spicy? Throw in an extra green chilli or even a pinch of cayenne pepper!

Richer Flavor: Let the dish rest for about 10 minutes after cooking. Trust me, the flavors just melt together even more beautifully.
Serving Ideas: Besides the classic rice or naan, Aloo Keema is AMAZING stuffed into warm pita bread, or even used as a topping for baked potatoes.
Leftovers: Store in the fridge for up to 3 days. The flavors get even deeper overnight!

FAQ Section and Conclusion

FAQ Section:

1. Can I use beef instead of lamb?
Absolutely! Minced beef works great if you prefer a milder taste or just have it on hand.

2. What type of potatoes should I use?
Waxy potatoes like Yukon Golds or Charlotte potatoes work best because they hold their shape during cooking.

3. How spicy is this dish?
With just one green chilli, it’s mild to medium. You can easily adjust by adding more chilli or leaving it out completely.

4. Can I freeze Aloo Keema?
Yes! Let it cool completely, portion it into freezer-safe containers, and freeze for up to 2 months. Thaw in the fridge overnight and reheat gently.

5. What can I serve with Aloo Keema?
Steamed basmati rice, buttery naan, roti, or even a crisp green salad make perfect sides.

6. Can I make this vegetarian?
You sure can! Swap the lamb for plant-based mince or crumbled tofu, and maybe add extra veggies like peas or carrots.

7. How do I thicken the sauce if it’s too runny?
Just uncover the pan for the last 5–10 minutes of cooking to let some of the liquid evaporate.

Conclusion:

And there you have it — Aloo Keema, one of the ultimate comfort foods that’s hearty, flavorful, and just plain delicious. Whether you’re cooking for family, prepping for a busy week, or just treating yourself to a cozy night in, this dish is a total winner.

I hope you love making (and eating!) this as much as I do. If you try it, I’d absolutely love to hear how it turned out for you — and if you put your own spin on it, even better! Drop me a comment below and let’s swap tips!

Happy cooking, friends! 🍴💛

Easy Aloo Keema (Minced Lamb and Potato Curry) – A Cozy, Flavor-Packed Family Favorite

Author: Mouad Boulkhiout

Total Time: 55 minutes

Print Recipe

Description

This easy Aloo Keema recipe is pure comfort food! Minced lamb is simmered with tender diced potatoes, tomatoes, and warm spices like cumin, coriander, turmeric, and garam masala. It’s rich, flavorful, and so satisfying, whether served with fluffy basmati rice, buttery naan, or even stuffed into baked potatoes. Simple enough for a weeknight but special enough for a family gathering, this Aloo Keema is sure to become a favorite in your home. Plus, it tastes even better the next day!

Ingredients

Scale

500g minced lamb
300g potatoes, peeled and diced small

1 large onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated

400g tin chopped tomatoes
1 tablespoon tomato purée
1 green chilli, finely chopped (optional)

1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric

1 teaspoon garam masala
1 teaspoon paprika
Small bunch of fresh coriander, chopped

2 tablespoons vegetable oil or ghee
Sea salt and black pepper, to taste
200ml water

Instructions

Heat the oil or ghee in a large frying pan over medium heat.
Add the chopped onion and sauté until soft and golden, about 8 minutes.
Stir in the garlic, ginger, and green chilli (if using) and cook for 1 minute until fragrant.

Add the minced lamb, breaking it up with a spoon, and cook until browned all over.
Sprinkle in the cumin, coriander, turmeric, garam masala, paprika, salt, and pepper. Stir well to coat the meat with the spices.
Pour in the chopped tomatoes and tomato purée, stirring everything together.

Add the diced potatoes and mix to coat them in the sauce.
Pour in 200ml water, cover the pan, and simmer gently for 25–30 minutes, stirring occasionally, until the potatoes are tender and the sauce thickens.
Scatter fresh coriander over the finished dish before serving.

Serve hot with rice, naan, or your favorite sides.

Notes

Adjust the heat by adding more or less green chilli.
For an even richer flavor, let the Aloo Keema rest for 10 minutes after cooking before serving.

You can swap lamb for minced beef or even plant-based mince for a vegetarian version.
Leftovers are delicious the next day and work well in wraps, baked potatoes, or even samosas.
If the sauce is too runny, simmer uncovered for the last 5–10 minutes.

Prep Time: 15 minutes
Cook Time: 40 minutes