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Aloo Keema

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Ingredients

Adjust Servings:
500 g mincemeat (use beef or lamb or goat)
2 - 3 medium potatoes cut into big pieces
2 - 3 small onions thinly sliced
6 - 8 whole black peppercorns
4 - 5 cloves
2 inches gingerroot julienned
1 teaspoon ginger-garlic paste
2 - 3 chopped tomatoes
1 teaspoon turmeric
1 - 2 teaspoon red chili powder

Nutritional information

478.9
Calories
7 g
Calories From Fat
0.8 g
Total Fat
0.2 g
Saturated Fat
0 mg
Cholesterol
62.3 mg
Sodium
117.2 g
Carbs
7.4 g
Dietary Fiber
66 g
Sugars
4.6 g
Protein
394g
Serving Size

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Aloo Keema

Features:
    Cuisine:

    This was my first attempt at Pakistani food, and it went pretty well. Next time instead of water I think I'll use beef broth just to add a bit more flavor. I left out the sugar this time, but I'll probably add that next time too. Overall though, a great recipe. My family and I have discovered we love south Asian food! Thanks Piya!

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Aloo Keema,A different way to make a well-loved favourite. I saw this recipe on a Pakistani cooking show and was struck by how a masala base was made first, and the keema added after. Great served with parathas or chapati, alongside a mint raita.,This was my first attempt at Pakistani food, and it went pretty well. Next time instead of water I think I’ll use beef broth just to add a bit more flavor. I left out the sugar this time, but I’ll probably add that next time too. Overall though, a great recipe. My family and I have discovered we love south Asian food! Thanks Piya!


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    Steps

    1
    Done

    Wash Mince Well and Drain in a Fine Strainer. When Using Potatoes, I Normally Microwave Them For 1-2 Mins Covered in the Microwave Before Adding Them to the Dish.

    2
    Done

    Heat a Karhai or Wok Over Med-High; Add 2 Tbsp Oil. Add Onions and Stir Around. Add the Black Peppercorns and Cloves, and About a 1/3 of the Ginger. Stir This Occasionally For 3-4 Mins Until Beginning to Colour.

    3
    Done

    Add Ginger-Garlic Paste and Fry For 30 Seconds. Add the Potatoes and Stir Over Med-High For 1 and a Half Minutes Add Tomatoes and Turmeric; Stir For 1 Minute Add a 1/2 Cup of Hot Water and Cover Over Medium Heat For 6 Mins, Shaking Occasionally While Covered to Make Sure the Mixture Doesn't Stick.

    4
    Done

    Uncover and Stir. Add Another 1/4 Cup of Water and Cook Further 5 Mins Covered.

    5
    Done

    Add Chilli Powder and Cumin Powder. Mix Over Med-High, Stirring Often For 2 Minutes Add 1/4 Cup of Water and Stir. Let the Mixture Cook For 1 Minute, Then Add the Keema. Stir Constantly Over Med-High For 1 Minute, Breaking Up Any Lumps of Mince.

    6
    Done

    Add Garam Masala and 1 Tsp Salt. Stir the Mixture Slowly and Regularly For 2 Minutes Add About 1/3 of Remaining Ginger and Stir Through. Add the Chopped Green Chilli and Stir Through. Cook the Keema Covered For 10 Mins Over Medium Heat, Until the Mixture Is Drying and the Potatoes Are Tender.

    7
    Done

    Uncover and Add Sugar, Stirring Slowly For 1 Minute. Remove 1 of the Potatoes Onto a Small Plate, Mash With a Fork and Return to the Mixture. Mix It Through.

    8
    Done

    Add Half the Remaining Ginger and the Whole Mint Leaves. Increase Heat to Med-High and Stir Regularly For 3-5 Mins Until You Have a Dry Keema.

    9
    Done

    Place in a Serving Dish and Garnish With Remaining Ginger, Some Chopped Mint, and Wedges of Tomato and Lemon.

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    Noah Evans

    Cocktail creator blending and shaking up delicious drinks that are full of flavor.

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