Easy Aloo Keema (Minced Lamb and Potato Curry) – A Cozy, Fla

• active time: 15 minutes
• total time: 55 minutes

Ingredients

500g minced lamb

300g potatoes, peeled and diced small

1 large onion, finely chopped

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

400g tin chopped tomatoes

1 tablespoon tomato purée

1 green chilli, finely chopped (optional)

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground turmeric

1 teaspoon garam masala

1 teaspoon paprika

Small bunch of fresh coriander, chopped

2 tablespoons vegetable oil or ghee

Sea salt and black pepper, to taste

200ml water

Directions

Heat the oil or ghee in a large frying pan over medium heat.

Add the chopped onion and sauté until soft and golden, about 8 minutes.

Stir in the garlic, ginger, and green chilli (if using) and cook for 1 minute until fragrant.

Add the minced lamb, breaking it up with a spoon, and cook until browned all over.

Sprinkle in the cumin, coriander, turmeric, garam masala, paprika, salt, and pepper. Stir well to coat the meat with the spices.

Pour in the chopped tomatoes and tomato purée, stirring everything together.

Add the diced potatoes and mix to coat them in the sauce.

Pour in 200ml water, cover the pan, and simmer gently for 25–30 minutes, stirring occasionally, until the potatoes are tender and the sauce thickens.

Scatter fresh coriander over the finished dish before serving.

Serve hot with rice, naan, or your favorite sides.