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