Aloo Keema (Minced Lamb with potatoes 🥔

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Aloo Keema (Minced Lamb with potatoes 🥔

Ingredients
Minced lamb: 500g
Potatoes: 300g, peeled and diced into small chunks
Onion: 1 large, finely chopped
Garlic: 3 cloves, minced
Fresh ginger: 1 tbsp, grated
Frozen peas: 100g
Tinned chopped tomatoes: 200g
Sea salt: 1 tsp
Ground cumin: 1 tsp
Ground coriander: 1 tsp
Turmeric: ½ tsp
Chilli powder: 1 tsp (adjust to taste)
Garam masala: 1 tsp
Fresh coriander: handful, chopped (for garnish)
Vegetable oil or ghee: 2 tbsp
Water: 150ml (as needed)
Fresh lemon juice: 1 tbsp (optional, to finish)

Method
Heat the oil in a large pan set over medium heat.
Add the chopped onion and cook for 8–10 minutes until golden brown and softened.
Stir through the garlic and ginger, cooking for 1–2 minutes until fragrant.
Add the minced lamb and brown well, breaking it up with a spoon as it cooks.
Sprinkle in cumin, coriander, turmeric, chilli powder, and salt. Stir and cook the spices through for 2 minutes.
Tip in the chopped tomatoes with a splash of water. Simmer gently, uncovered, for 10 minutes.
Add the diced potatoes and a little extra water if needed. Cover and simmer for about 20 minutes, until the potatoes are tender.
Stir in the peas and cook for a further 5 minutes.
Finish with garam masala, stirring it through the curry.
Add a squeeze of lemon juice if you like, and garnish with fresh coriander before serving.

Serving Information
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: ~480 per serving

Tips
Best enjoyed with basmati rice, chapatti, or warm naan.
Lovely served as leftovers in a toastie or spooned over a jacket potato.
Add extra vegetables like spinach, carrots, or sweetcorn for a heartier version.
For heat, stir in chopped green chillies or increase the chilli powder.