Aloo Keema 

This Pakistani aloo keema recipe makes authentic homestyle keema that is finger-licking good!

Aloo Keema Recipe (Pakistani)

Same ingredients two methods- whether gravy or dry version-Regular or Instant pot recipe. I've covered all!

Don't be intimidated by a long list of ingredients, these are pretty basic spices, and you can skip 1-2 whole spices that aren't available.

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Aloo Keema Recipe

Serving

TOTAL TIME

6

55 mins

Calories

419kcal

PREP

05 minutes

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Ingredients

whole spice

tomato

ginger

potato

ground meat

cilantro, lemon, chili

ginger garlic pase

green chilli

onion

oil

spices

1

Fry chopped onions until lightly golden.

2

Add the spices and fry for another 2 minutes.

3

Pour in tomato puree, and cook until tomato water dries and oil separates on the side of the pan.

4

Mix in ground meat (lamb or beef) and cover the pot. Cook until keema is tender and water dries.

5

Then sear or bhunnofy keema for 7-10 minutes at least until browned and oil separates on the sides of the pan.

6

Add potatoes and water. Mix well and make sure all potatoes are pushed below the gravy for even cooking.

7

Cook for another 7-10 minutes until potatoes are tender. Dry out excess water, as per your preference.

8

Aloo Keema Recipe Pakistani is ready. Garnish with green coriander, ginger, and lemon wedges.

Aloo keema Recipe (Pakistani)

Ready to Serve!

By Mariam Sodawater

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