Simple minced curry with potatoes, also known as Keema Aloo, is the perfect weeknight Indian Meal. The warm curry spices add an exotic flair to a very simple dish of ground meat and potatoes.
Keema means ground meat and aloo translates to potatoes, so this dish is pretty straightforward. The meat itself can be just about any ground meat from chicken or turkey to red meats like lamb.
This past weekend we had a Mongolian feast in my tiny kitchen, featuring Buuz (Mongolian Steamed Lamb Dumplings) and I happen to have some fresh ground lamb leftover. Go ahead and use the ground meat of your choice, but be aware that ground poultry tends to cook a bit quicker than red meats.
As with most Indian dishes, the recipe starts by sauteing the spices with a bit of oil. Ghee is traditional if you have it on hand, but a bit of neutral vegetable oil also works well.
Cooking the spices helps bring out warm, toasty flavors and really makes the dish into something special.
Reading through the recipe, it may sound like quite a bit of cooking time. The trick is to get started right away. Chop the onions and get those cooking while you prep the other ingredients.
As the meat is browning, chop the tomatoes. As the tomatoes are cooking, chop the potatoes. The dish comes together wonderfully and you have just enough time to prep each ingredient before it needs to be added to the pot.
- 1 lb Ground meat, such as minced lamb, mutton, turkey or beef
- 3 Tbsp ghee or oil
- 2 medium onions, diced
- 3-4 cloves garlic, minced
- 1 inch fresh ginger, finely minced
- 1-2 green chilis, finely chopped
- 1 tsp cumin seeds
- 3-4 tomatoes, chopped
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 2 cups potatoes, chopped
- 1 tsp garam masala
- 1 cup cilantro, chopped
- In a pan, add oil and chopped onions, green chilis, ginger and garlic. Sautee until golden brown, about 8 minutes.
- Add cumin seeds and cook until fragrant, 1-2 minutes.
- Add minced meat to the curry spices and cook until browned, about 3-5 minutes.
- Add tomatoes, coriander powder, turmeric, and salt. Simmer until tomatoes are reduced to a sauce.
- Add 2 cups of water (or stock) and potatoes and cook until potatoes are tender and most the water has evaporated.
- Finish the dish by adding garam masala and fresh coriander. Simmer 1-2 more minutes and serve hot.
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