Keema Aloo (Minced Meat and Potato Curry)

This Keema Aloo Curry recipe will give you the most authentic Pakistani flavor,
with tips on how to make variations and freeze for later.

Servings: 8

Author:

Side Dish Main Course Dinner Lunch

Indian pakistani

Gluten Free potluck Curry Beef hearty meal Family Dinner Mutton food for gatherings meat recipe

Instructions

1 Dry roast the cumin and coriander seeds over low heat until fragrant. Grind and
set aside.
2 Heat oil in clayware pot or stainless steel pot. Add clove, sinnamon, black
cardamom and black peppercorns. Fry for a few seconds to season the oil.
3 Add onions and fry until they start to turn golden. Add ginger and garlic and
fry until the raw smell goes away and onions are golden brown. Add tomato puree
and fry until the oil separates.
4 Add salt, red chilli and turmeric. Fry until the raw smell of the turmeric goes
away, then add the dry roasted spices.
5 Immediately add the meat and potatoes. Fry on medium heat until the color of the
meat has changed completely. Keep frying until the excess moisture of the meat
has dried up and it starts to release oil. (This might take a while, be
patient.)
6 Add 1 cup of water, increase heat to high until it boils, reduce it to low,
cover and cook until the meat and potatoes are tender.
7 Cook until curry is at the desired consistency (add or cook off water as
needed). Add garam masala powder, green chilli and coriander leaves. Mix and
transfer to serving dish.
8 Garnish with ginger julienne (optional) and serve.