Dinner · Lamb · Protein · Soup and Curry ·

Aloo Keema (Potato and Lamb Curry)

Name: Aloo Keema (Potato and Lamb Curry)
Prep time: 30 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 6 baby potatoes; 1 thumbsize piece fresh ginger; 5 cloves garlic; 1 green chilli; 1 red onion; 2 tomatoes; 1 tbsp peanut oil (or other neutral oil); 600g lamb mince; 2 tsp curry powder; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp garam masala; ½ cup (125ml) water; 1 cup frozen peas; 1 bunch coriander, leaves chopped; steamed rice, chopped coriander leaves, to garnish

Aloo Keema is a quick, comforting lamb mince curry with soft potatoes, peas and warm spices. Big flavour, ready in 30 minutes, and perfect with rice or flatbread.

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Servings

Prep time

10 minutes

Cook time

20 minutes

Aloo Keema is a quick, comforting ground lamb (you can also use beef) curry with soft potatoes, peas and warm spices. Big flavour, ready in 30 minutes, and perfect with rice or flatbread.

Image of Aloo Keema (Potato and Lamb Curry)

Ingredients

6 baby potatoes
1 thumbsize piece fresh ginger
5 cloves garlic
1 green chilli
1 red onion
2 tomatoes
1 tbsp peanut oil (or other neutral oil)
600g lamb mince
2 tsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
½ cup (125ml) water
1 cup frozen peas
1 bunch coriander, leaves chopped
steamed rice, chopped coriander leaves, to garnish

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Directions

Cut the potatoes into quarters and place in a large saucepan of salted water. Bring to a boil over high heat.
Reduce the heat to medium and simmer for 10 minutes, or until tender. Drain and set aside.
Finely grate the ginger and garlic, then thinly slice the chillies. Thinly slice the red onion and tomatoes and set aside.
Heat the oil in a large saucepan over high heat. Add the lamb mince and cook, without stirring, for 2 minutes.
Add the ginger, garlic, chilli and onion and season with a little salt. Stir to combine and start to break up the mince with the back of a wooden spoon. Cook until the mince is well browned.
Add the tomatoes and cook for 2-3 minutes, until the liquid from the tomatoes start to come out.
Stir in the curry powder, coriander, cumin and garam masala, scraping off any frond from the base of the pan.
Reduce the heat to medium and simmer for 2 minutes, then add the potatoes and water. Stir to combine and continue cooking for another 2 minutes.
Stir in the peas and cook for 1-2 more minutes until the peas are just cooked. Taste for seasoning, then stir through half of the coriander and remove from the heat.
Serve the curry on some steamed rice and garnished with the remaining coriander.