Aloo Keema (Potato and Lamb Curry)

Dinner | Indian

Prep time: 10 min Cook time: 20 min Servings: 4

Aloo Keema translates from Urdu as minced meat and potatoes, and that's exactly what it is: a quick, one-pan curry built on lamb mince, soft potatoes, peas and a warm spice blend. It's rooted in Mughlai cuisine with Persian influence, and has become a staple across North India, Pakistan and Bangladesh. Every household has their own version of it.

The lamb goes in first and gets left to colour hard before anything else hits the pan. That browning is where most of the flavour comes from, so don’t rush it. From there it’s ginger, garlic, chilli, onion and tomato layered in, then the spices, then the par-boiled potatoes folded through at the end. The whole thing is done in about 30 minutes.

Serve it with steamed rice, or go traditional with roti or naan. A spoonful of yoghurt on the side cuts through the warmth of the spices nicely.

Ingredient Notes

Lamb mince: The Pakistani version of this dish most commonly uses beef mince, while Indian versions tend to use mutton or lamb. Either beef or lamb works well here. Use a fattier mince (around 20% fat) for better flavour.

Curry powder: This recipe layers curry powder with individual ground spices for a more rounded flavour. Use a good quality curry powder as it's one of the main flavour drivers in the dish.

Garam masala: Garam masala is a fragrant finishing spice rather than a hot one. It adds warmth and sweetness to the dish. It goes in with the other spices here, but you can also add a small extra pinch at the end to lift the aroma.

Baby potatoes: Baby potatoes are convenient because they cook quickly and hold their shape. If using regular potatoes, cut them into roughly 2cm chunks. The par-boil step is important to get them tender before they go into the curry.

Green chilli: One chilli gives this a mild to medium heat. Slice it thinly so the heat distributes evenly. Leave the seeds in for more heat, remove them for less. You can also sub in a long red chilli if that’s what you have.

Equipment you’ll need

Large saucepan
Box grater or microplane

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

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.

Recipe notes

Chef Tips

Getting a good brown on the mince

Don’t stir the mince as soon as it hits the pan. Leave it for the first 2 minutes to get proper colour on the underside. This browning builds a lot of the base flavour in the dish. Once it’s coloured, then add the aromatics and start breaking it up.

Substitutions

Lamb is used here but beef mince is equally common, particularly in Pakistani versions. Chicken mince also works well and makes for a lighter dish. If you want to go vegetarian, swap the mince for a can of chickpeas or brown lentils added with the potatoes.

Storing leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. The curry thickens as it sits, so add a small splash of water when reheating and stir over medium heat until warmed through. It also freezes well for up to 3 months.

Serving ideas

The classic sides are roti, naan, paratha or basmati rice. A simple cucumber and tomato salad alongside and a spoonful of mint yoghurt on top rounds it out nicely. It also works well stuffed into a wrap for lunch the next day.

FAQs

Can I use beef instead of lamb? Absolutely, and in many traditional versions beef is the preferred choice. The flavour will be slightly different but the technique and spicing are the same.

Can I freeze it? Yes, this freezes well. Cool it completely, then store in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently with a splash of water.

Can I adjust the spice level? For less heat, remove the seeds from the chilli or leave it out entirely. For more heat, add a second chilli or a teaspoon of chilli powder with the other spices.

Do I have to par-boil the potatoes? Yes, it's important. The curry doesn't cook long enough to fully soften raw potatoes. Par-boiling first ensures they're tender all the way through by the time you serve.

Can I make this vegetarian? Yes. Replace the lamb mince with a can of drained chickpeas or cooked brown lentils. Add them in place of the mince at Step 4 and reduce the initial cooking time to just a couple of minutes to warm them through before adding the aromatics.