Keema Aloo/Minced Meat and Potato Curry

Rate this recipe 
4.5
Average: 4.5 (2 votes)
Servings 
Serves 2-3

Delicious keema aloo (mince n potato curry) with some chopped red and green capsicum for added flavour. Tastes delish and smells sensational too!

Ingredients
250gm
beef mince (or you can use half beef and half lamb mixture)
-Marinate the beef in quarter tsp. each of turmeric, coriander, cumin powders, some salt, and 2 tbsp. of yoghurt. Set aside for at least half an hour.
3
grated onions
2-3 tbsp.
oil
2-3
fenugreek/methi leaves
3
tomatoes, blended with skin
2 tbsp.
tomato puree/paste
1-2
green chillies
2
potatoes, peeled and cubed
1
small green capsicum, cubed
1
small red capsicum, cubed
some whole pepper, 2 cloves, 2 cardamom pods
1 tsp.
ginger
1 tsp.
garlic
1/4 cup
yoghurt, whipped
salt to taste
1 tsp.
coriander powder
1 tsp.
cumin powder
1/2 tsp.
garam masala
1/2 tsp.
turmeric powder
1/2 tsp.
red chilli powder
juice of half a lemon
2-3 tbsp.
chopped coriander
Instructions 

Heat the oil in a pan, add the fenugreek/methi leaves. Then add the whole pepper, cloves and cardamom pods. Let them fry for a few seconds, then add the grated onions. Fry them until golden brown, now add the garlic and ginger pastes, followed by the cubed capsicum and potatoes. Fry these together for a couple of minutes, then add the tomato paste and the turmeric, coriander & cumin powders. Once these have cooked together slightly, add the mincemeat, and sort of fry it into the mixture for 2-3 minutes until the color changes slightly.

Add the blended tomatoes and a bit of chopped coriander. Cover and simmer together until the tomatoes are cooked and getting dry, and the oil begins to separate from the sides. Add the yoghurt and red chilli powder plus the green chilies. Cook for a few minutes on low heat making sure the yoghurt is well blended into the mince, and adjusting salt/chilli to your liking. If you prefer a vivid color in your curry, you can add a bit of fried crushed onions or extra tomato paste. Check the potatoes to make sure they are done. If you prefer extra gravy like we do, then add some warm water and boil for a few minutes. If you like your curry on the dry side, then do not add any extra water, let it dry up to your liking. Once done, sprinkle garam masala and chopped coriander over the top and squeeze the lemon.

Give it a quick mix and you're done! Serve with rotis, chapatis or rice, or as preferred!


Comments

I tried these last night and they were really tasty... the only thing i'd do next time is cook the potatoes in advance, as it took a lot of time for the potatoes to get cooked....

Ma'am

if i will boil Mince Meat first and after boiling i will add ingredients to marinate ... is it ok or it will not marinate the mince because of boiling. kindly reply asap as i am going to cook tonight in-sha-Allah :)

admin_2's picture

No need to boil the mince first, just marinate and cook in the method given. :)

But if we want to boil it to remove the odour of mince as it is of mutton... or the marination alone can remove the odour?

admin_2's picture

Wash the mince before marinating. Put the mince in a deep bowl. For every 1kg add 1 level tsp garlic paste, 1 level tsp ginger paste, 1 tsp black pepper powder, half tsp salt and the juice of 1 lemon (about 2 tbsp). Using your hands (wear gloves if you prefer), thouroughly combine the ingredients using a kneading motion until everything is well mixed. Next add half cup of water and mix it in properly. Then put the entire mixture onto a sieve or colander and let it stand so all the excess water/moisture drains out. Use the mince or freeze it until you next require it. :)

Cool!! :D

AA,
First time i made keema without smell and it even tasted great!!
Jazaki khair kateeran ya ukti!!

I made it today and everyone liked it.. thanks :)

Alhmd..it turned out super tasty!! Thanks a lot for this wonderful recepie.

If making this qeema aalo using 1/2 kg mince meat, should the tomatoes be 500 gms?

admin_2's picture

Yes that should be fine.

Im new to cooking , please tell me how to grate onion..is it like finely chopped and in usa we only have frozen qeema so first defrost then wash and then marinate??
Thanks in advance !

admin_2's picture

You can simply finely chop the onions, or use a grater to grate it...whichever is easier for you. And yes you can use the defrosted qeema. :)

thanks a lot for the quick reply! do ,i need to wash the defrosted qeema first and then marinate?

admin_2's picture

Yes it is preferable to wash it first, especially if you are unsure whether the qeema was washed by the butcher.

Salam.maam if im using 1.25 kg of mince do I make all of my ingredients 4 to 5 times.

admin_2's picture

W/Salaam, yes exactly. :)

Asalam alikum fauzia how r u doing........please let me know rhe recepe for keema karela i know the half receipe like will cut in slices and fry but not sure how to remove the bitterness from karela pls let me know the receipe

admin_2's picture

W/Salaam, will try and add a recipe inshaAllah.

Hi,

Love your recipes. I have a quick question. When you say tomato paste/puree, do you mean the tomato paste from a can or actually pureeing the tomato. Like in Chicken Jalfrezi and alu keema both call for tomato paste. Please let me know as I am making these both tomorrow :)

Thanks!
Hena

admin_2's picture

Yes the one from a can, it is known as tomato paste OR tomato puree depending on the country you are from.

I am making this today.I have 2 kg mince, can you tell me how many gms is that?

admin_2's picture

250gm mentioned in the recipe is a quarter kilo.

Hi.
I only have dried fenugreek leaves (kasuri methi) - how much should I use?
Also, by 'cardamom pods' do you mean the green cardamoms or the black cardamoms?
Thanks

admin_2's picture

Hi, about a quarter to half a tsp of dried fenugreek. I mean green cardamoms.

Asalamua alaikum
Thank you for the recipe. I made it yesterday but the keema ended up chewy. Is it normal? It was mutton keema.

admin_2's picture

W/Salaam, not the keema should not be chewy. Could be the type of keema you got, make sure they are grinding the best cuts of meat. If they grind the sinewy muscular pieces then the keema will turn out tough.