Aloo keema
آلو قیمہ
Spiced mince and potatoes, the weeknight classic.
At a glance
- Time
- 45 min
- Serves
- 4
- Kitchen
- Pakistani
- Heat
- Medium
First time?
Think of it as a spiced cottage pie filling, eaten with bread. Ask the butcher to mince lamb or beef fresh for you. Keema means mince.
Method
Heat the oil and fry the onion until golden, 8 minutes. Add the ginger-garlic paste for 1 minute.
Add the mince. Break it up with a spoon and fry until it changes colour and any water cooks off, about 8 minutes.
Add the tomatoes, turmeric, chilli, ground coriander, cumin and salt. Fry until the oil separates, 5 minutes.
Add the potatoes and 200 ml water. Cover and simmer for 15 minutes, until the potatoes are soft. Add the peas for the last 5 minutes.
Cook uncovered for a few minutes if it is too wet. Finish with garam masala, green chillies and coriander.
Leftover keema makes a good filling for toasted sandwiches or samosas.
Eat it with: Roti, naan or paratha.
Your shopping list.
All 15 things, grouped by where they are in the shop. Show this at the counter if you need a hand.
Come and see us in store.
No online orders and no delivery. Everything is waiting on the shelves and at the counters in our shops in Dublin and Drogheda.