Aloo keema is always a great dinner or quick meal option.

And this aloo keema recipe which is a Pakistani ground beef and potato curry dish is meaty, filling and full of robust flavors.

Aloo keema is made with beef keema, potatoes cut into cubes to cook faster, aromatic spices, ginger, garlic and chopped tomatoes to give it a good base. a little yogurt or curd is also added to give it a creamier and heavier base.

What is keema?

keema(qeema) means is that the meat has been ground using a meat grinder or a large cleaver.

Keema meat can be referred to any type of meat(beef, mutton, chicken etc).

Meal ideas for aloo keema recipe.

• Make a quick meal by serving a bowl of rice topped with this minced beef and potato curry for a quick meal.
  
  If you are having friends over for studies or just to have fun, this meal idea is a great way of serving a large crowd with a small budget. Add a salad as well if you want to round it off to a more complete meal.
  
• Family picnics or camping meal or even a regular meal becomes easy as you can make the aloo keema curry ahead, refrigerate if using in a day or freeze if using within 4-5 days.
  All you have to do is, cook the rice heat the potato and beef keema curry and your meal is ready.

• Serve with Sri Lankan pol(coconut roti), godamba roti, or make some no-knead garlic naans to serve the beef and potato keema curry.

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Tips on making aloo keema curry.

• Make sure the keema meat is fresh.
• Taste the beef and potato curry as you cook and balance the flavors as, I’ve given you a base recipe that you can really improve on.
• Use spices that are still fresh.

Tools and appliances needed

Chopping board and knife.

Large frying pan or skillet to cook the aloo keema curry.

More keema recipes!

Beef keema curry with Garlic-Coriander

Storing-make sure the aloo keema curry is cool before storing. use one of your old containers, foil pack or glass container to store as the curry stains.

Freezing-cool, portion and store in an air tight container which you can freeze upto a week.

Heating– remove aloo keema from the fridge, let it reach room temperature then warm over a stove top. if you are using a microwave, add 2 tablespoons of water before microwaving for 2-3 minutes.

Stop food waste by-you can freeze the leftovers to use within a few days. use it as a stuffing for wraps or empanadas. you can also add the aloo keema curry to make a filling omelet for breakfast.

RECIPE DIFFICULTY-LITTLE CARE NEEDED

How to make aloo keema curry(beef keema and potato curry)

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

3 tablespoons of oil

2 medium-sized onions sliced fine

1/2 a teaspoon of cumin seeds

2 cloves

2″inch cinnamon piece

2 cardamoms slightly bruised

1 teaspoon of pepper corn

1 tablespoon of minced ginger and garlic(substitute with 1 tablespoon of minced garlic, about 3 cloves and 1 tablespoon of minced ginger, 2″inch piece of ginger piece)

500g of minced beef

1 teaspoon of cumin powder

2 teaspoons of coriander powder(make your own with my coriander powder recipe)

1/4 teaspoon of turmeric powder

2 teaspoon of red chilli powder(increase or reduce as per your need)

1/2 teaspoon of pepper powder

3 medium-sized tomatoes chopped

2 green chillies

1/3 cup of yogurt(stir vigorouly to make it a liquid consistency)

2 large potatoes or 3 medium potatoes cut into 1/2″ cubes

1/2 a cup of water(add 1/2 a cup more if needed)

Method

Wash and peel the potatoes then cut them into 1/2″ cubes. set aside until used.

Place a large frying pan or skillet over low-medium fire and pour in the oil(3 tbs).

Add the sliced onions(2 medium-sized ones) and cook until they turn translucent.

Add the cumin seeds(1/2 tsp), cardamom pods(2 slightly bruised), cloves(2), cinnamon(2″ piece), fresh peppercorns(1 tsp).

Cook over low-medium heat for 60 seconds lightly without burning the spices.

Add the ginger and garlic paste(1 tbs, substitute with 1 tablespoon of minced garlic, about 3 cloves and 1 tablespoon of minced ginger, 2″inch piece of ginger piece).

Cook for a further 20-30 seconds over low heat.

And then add the ground beef keema(500g).

Cook the ground beef mince while breaking them down.

Season with salt as you need and cook until all the natural liquid of the beef mince evaporates.

Add cumin powder(1 tsp), coriander powder(2 tsp), turmeric powder(1/4 tsp), red chilli powder(1 tsp, increase or reduce as per your need), pepper powder(1/2 tsp).

Add the yogurt(1/3 cup, stirred well).

Combine all of the above ingredients and add the tomatoes(3 medium chopped), green chillies(2 chopped).

Combine all of the above ingredients and then immediately add the cubed potatoes(having the potatoes cut small will help them cook faster). add 1/2 a cup of water.

Cover and slow simmer until the potatoes are soft, add more water if needed and continue to cook. taste and season with salt if you need.

Cook until the water gradually reduces and the aloo keema turns thick.

Serve warm with any of the meal ideas given above.

I’ve noticed my kids hate biting into whole cardamom, cloves or pepper corns as they enjoy the curry, so if you are serving it to a younger crowd make sure to remove the above as you serve.

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