1 pound mincemeat (made of beef chuck or ground chicken)
2 onions, finely chopped
4 garlic gloves, minced
1 tablespoon ginger, minced
3 medium potatoes, peeled and quartered
2 large tomatoes, diced
1 ½ - 2 teaspoons coriander seeds, ground
½ teaspoon turmeric
1 tablespoon garam masala
1 teaspoon salt
½ teaspoon ground Thai chili
1 teaspoon ground cumin
4 tablespoons vegetable oil
½ cup water
2 – 4 green chilies, finely sliced
1/2 cup fresh coriander leaves
1 cup frozen peas (optional)
1 - 2 black cardamom pods, pierced
Aloo Keema is a favorite dish in Pakistan, made with mincemeat and potatoes. It’s quick and easy to make, yet so full of rich flavor your mouth will do a little dance. While our recipe calls for beef or chicken mincemeat, some people like to make this dish with lamb, or leave the meat out altogether and opt for the vegetarian version (keema matar) made with peas and potatoes.
Prepping the spices and veggies
Use a mortar and pestle to grind the coriander seeds to fine powder.
Pierce the cardamom pod/s with the tip of a knife.
Set aside for later.
Chop the onions and coriander leaves.
Peel and mince the garlic and ginger.
Dice the tomatoes.
Peel the potatoes and cut them into quarters.
Cut the green chilies into fine slices.
Cooking aloo keema
In a large skillet or saucepan, heat the oil over medium-high. Sauté the onions for about 10 minutes, or until they soften and brown slightly. Add the cardamom, ginger and garlic. Continue sautéing until fragrant (about another 1 minute).
Add the mincemeat. Stir-fry the meat mixture for about 3 – 5 minutes, then add the following ingredients:
coriander turmeric ground Thai chili cumin
Continue cooking until the meat is browned and your spices become fragrant. Add the tomatoes. Cover and lower the heat to a simmer. Allow your ingredients to simmer gently until the tomatoes soften (about 10 – 15 minutes).
Add the potatoes and cook another 15 minutes, or until your potatoes become tender.
Stir in the peas (if including them) and cook for another 1 – 2 minutes to soften the peas.
Remove your pan from heat and let it stand for 5 minutes. Sprinkle garam masala, chopped coriander leaves and green chilies over the top and serve warm.