Aloo Keema – Minced Meat With Potatoes

Whenever I cook minced lamb, goat or chicken,we look forward to the leftovers more than ever. Having leftovers of such dishes is utterly comforting for the next couple of days, simply because the ways to eat them are plenty – garnish with lots of fresh herbs and tuck them inside rotis (flatbreads) or tortillas with pickled onions, stuff between buns or simply turn them into quesadillas.

This may well be the kind of dish which shouts home to me.The scent of spices and mince meat cooking together comes close to nothing. It is the kind of food which compels me to spend long hours in the kitchen, till I smell the exact aroma which I remember from my mom’s kitchen.Hearty, satisfying and with delicate flavors – at the end of cooking, it is so rewarding (especially with the leftovers).Anything with minced meat is so welcoming in itself, potatoes just make it better. The central pleasure for me here are those-earthy, creamy & dense – purely alleviating the entire experience.

Keema’ translates to any kind of minced meat in hindi. Aloo is potatoes.Hence the name. You can make its dryish or   soupy curry – slow cooked with all the spices. Tari vala keema is soupy keema curry which my kids love with pan(dinner rolls)

The list of spices is long but these are your everyday ones.It may look like a long method but the actual work isn’t much. Ofcourse, the oily keema is an indulgence reserved for once in a while. I make this recipe quite a lot during winter months.


  • 1 lb minced lamb/beef/chicken (I used 80-20 lamb)
  • 2 medium potatoes, cubed
  • 7 tbsp mustard oil (substitute with canola/vegetable, reduce the quantity to 1/4 cup if you wish)
  • 1 bay leaf
  • 2 black cardamom pods
  • 1 little piece of nutmeg
  • 3-4 dried red chillies
  • 2 ” cinnamon stick
  • 3/4 cup chopped onion
  • 4 garlic cloves, finely chopped
  • 2″ fresh ginger shoot, finely chopped
  • 1cup chopped tomatoes
  • 1/4 tsp turmeric powder
  • 3 tsp kashmiri chili powder (adjust to tolerance)
  • 1 tsp red chilli flakes
  • 3 tbsp plain yogurt
  • 1-2 cups water (depending on how you like the consistency)
  • salt to taste
  • To garnish – chopped cilantro

Coarsely grind together:-

  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp black peppercorns (adjust to tolerance)
  • 4 cloves
  • 1/4 tsp fennel seeds


  • In a cooking pot with lid,on high, heat up the oil till you see ripples on the surface and it smokes slightly.
  • Reduce the heat to medium.Temper the oil with bay leaf ,cinnamon stick, green cardamom pods nutmeg and dried chillies. Saute whole spices for 10-15 seconds. Add the onions next.Cook the onions till they turn light brown.About 3-5 minutes.
  • Add the garlic & ginger next and saute for about 1 minute till you smell the aroma.
  • Next, add the coarsely ground spices to the pot.Toast the spices for another minute.
  • Add the chopped tomatoes next along with turmeric, kashmiri red chilli powder and chilli flakes.Cook for 3-5 minutes or till you see oil separating on sides of the pan.Add the minced meat next, break down with mixing spoon and mix together with spices. Reduce heat to low and cover the pot.Let cook covered for 10-15 minutes till you see that the water of the mince has nicely separated. 
  • Open the lid and turn heat to high and saute with a spoon for about 8-10 minutes on medium heat. The color of the meat will start to deepen and we want to bhuno it (to give it a smoky flavor).Do not worry, everything is going as per plan.
  • Once 90 percent of the water has evaporated, reduce the heat to lowest, wait for 1-2 minutes and add yogurt and salt to the pot. Keep mixing continuously else the yogurt will curdle. The meat will again get watery but keep sautéing  for another 10-12 minutes until you see fat from the yogurt separating.
  • Once most of the water has evaporated again, add 1.5 – 2 cups water along with potatoes and check and adjust the salt. Turn the heat to the medium low cover the pot with lid and let simmer for about 18-20 minutes until potatoes are fork tender.

Note : The cooking time will vary if you are using beef or chicken. Also, do not add too much water at the beginning because ground meats leave moisture as they cook.Add water at intervals as per the consistency you want.At the end of about 20 minutes of cooking you will see that oil separating from and change in color of the ground meat. Check that the potatoes are cooked through at this point. 

  • Garnish with chopped cilantro and serve warm with flatbreads, rice, pav etc & salad.

28 thoughts on “Aloo Keema – Minced Meat With Potatoes

  1. Mutton’s gotta be my favorite! Prefer that to chicken any day:) One of my friend’s Mom made aaloo mutton curry about 6-7 years ago and ever since I’ve been a huge fan of the keema curry! The mustard oil does magic to mutton 🙂 Beautiful shots! It’s tough to make brown food like mutton look good and you did such a great job!:)

  2. Thanks for the recipe which, I know, tastes so moreish and yet basically uses staples in the pantry! I love lamb too, or mutton even better, if one can get it! Great that you do give variants for different ingredients – especially if one lives semi-rurally the way I do, everything is not always at hand!! I agree about your photography: it’s difficult to make mince appealing: you have!!

  3. hi Tanvi, how are you? this is great looking curry. everyone in my family would choose mutton over chicken on any day and the fact that these are seldom made these days makes it more desirable. the clicks are awesome as always.

  4. Coincidence that even my last post was kheema.
    Loved your version with potatoes.
    I agree that indian food sometimes is not so photogenic :), but your pictures are gorgeous.

  5. If my memory is correct.. did you have similar recipe with some kind of meat and potatoes before? I remember liking it (sorry after becoming mom, my memory is horrible!!!). Oh your photos are absolutely gorgeous! You bring in nice colors and I always look forward to your post.

  6. your meat & chicken posts always remind me of my home not to forget the facts that i have also cooked aloo keema for my parents many times. mince & potatoes are a great combo. in fact even in the mutton or chicken curries my mom makes, she adds potatoes.

    loved the rustic feeling in all your photograph, especially the photo with the spice jars in the background.

  7. Angie@Angie's Recipes – Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!
    Angie@Angie's Recipes on said:

    Hearty and delicious! Gorgeous photos.

    • He he .. Do you really think I minced at home? Nah! It’s store bought. On second thoughts, I really wish I cud get hand minced meat here ..just the way we get back in India 😉

  8. Pingback: Minced Lamb With Potatoes | Spice it up!

  9. your recipes,thanks alot for sharing.I actually clicked for the Keema Maatar recipe but it keeps bringing me to the keema and potatoes,Im wondering if its a mistake on my end or yours.Anyway would love to have that recipe please 🙂

  10. Pingback: Spiced Lamb Burgers With Garlic-Mint Yogurt – Sinfully Spicy

  11. I was looking for the lamb with peas recipe, whdn I click on it,
    the one with potatoes comes up, is it the same base, just diffrent bhaji?

  12. Pingback: Mince and potato | Shaziya Niamh

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    Chowringhee on said:

    A perfect and healthy dish when hungry. I tried this recipe today… It came out very well…

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