This Pakistani aloo keema recipe makes authentic homestyle keema that is finger-licking good!
Same ingredients two methods- whether gravy or dry version-Regular or Instant pot recipe. I've covered all!
cilantro, lemon, chili
ginger garlic pase
Fry chopped onions until lightly golden.
Add the spices and fry for another 2 minutes.
Pour in tomato puree, and cook until tomato water dries and oil separates on the side of the pan.
Mix in ground meat (lamb or beef) and cover the pot. Cook until keema is tender and water dries.
Then sear or bhunnofy keema for 7-10 minutes at least until browned and oil separates on the sides of the pan.
Add potatoes and water. Mix well and make sure all potatoes are pushed below the gravy for even cooking.
Cook for another 7-10 minutes until potatoes are tender. Dry out excess water, as per your preference.
Aloo Keema Recipe Pakistani is ready. Garnish with green coriander, ginger, and lemon wedges.
By Mariam Sodawater