This Lamb Keema with Aloo is a comforting, mouthwatering curry that’s packed with flavor. Made with minced lamb, tender potatoes, peas, and warming spices, it’s a family favorite that pairs perfectly with roti, naan, or rice.
- Serves: 6–8 People
- Prep Time: 20 minutes
- Cooking: 60 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 1 kg Minced lamb
- 3 Medium potatoes, peeled and chopped
- 400 g Frozen peas
- 4 Medium onions, finely chopped
- 7 Green chilies (optional)
- 1 bulb Garlic
- 1 medium Fresh ginger
- 400 g Chopped tomatoes
- Fresh coriander, for garnish
- 1 tbsp Turmeric powder
- 1 tbsp Garam masala
- 1 tbsp Salt (to taste)
- 0.5 tbsp Hing (asafoetida)
- 0.5 tbsp Fenugreek (methi)
- 0.5 tbsp Coriander powder
- 0.5 tbsp Cumin seeds
- 3 Cloves
- 1 Bay leaf
- 3 Green cardamom
- 2 Black cardamom
- 3–4tbsp Oil
- 2 tbsp Ghee (optional)
For Dressing
Nutritional Information
-
Calories
420 kcal (per serving approx.) -
Protein
28 g -
Fat
28 g -
Carbohydrates
18 g
Procedure
-
10 minutesMark As Complete
Prepare the Base
Heat oil and ghee in a large pan. Add bay leaf, cloves, cardamoms, and cumin seeds. Lightly roast until fragrant.
-
10 minutesMark As Complete
Cook Aromatics
Add ginger, garlic, and chilies. Fry briefly, then add onions. Cook on medium heat until onions soften and release oil.
-
10 minutesMark As Complete
Add Tomatoes and Spices
Add blended tomatoes and cook until oil separates. Stir in turmeric, garam masala, salt, hing, fenugreek, and coriander powder. Cook for a few minutes.
-
30 minutesMark As Complete
Cook the Keema
Add minced lamb and optional ghee. Break it down well and cook on low heat, stirring occasionally, until fully cooked and oil separates.
-
15 minutesMark As Complete
Add Potatoes
Add chopped potatoes, mix well, and cook until nearly tender.
-
10 minutesMark As Complete
Add Peas and Finish
Add peas and cook until everything is tender and well combined. Garnish with fresh coriander.
