#keemaaloo #onepotrecipe #mylittlekitchen #alookeema

If I had to pick one traditional dish from my childhood, it'd be Aloo Keema.
As a curry, it’s a great stand-alone dish and doesn’t need anything else to complement it.

Aloo Keema is a curry we Pakistanis tend to serve more often with roti than rice. Having said that, there’s nothing wrong with rice! It’s just down to personal preference.

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Ingredients:

1kg lamb mince with 20% fat
2 medium onions finely sliced 350g
4 medium fresh tomatoes diced 400g
500g of potatoes peeled and chopped into small chunky peices
1/2 cup oil - 120ml
2 peices each of frozen ginger and garlic cubes (substitute with a tablespoon each of the paste for each cube if not using the cubes)
2 teaspoons of the following:
Salt
Coriander powder
Deghi mirch
1 teaspoon of:
Regular chilli powder and turmeric powder
Whole spices: 1 cinnamon stick, 3 bay leaves and 2 black cardamom pods
1/2 tablespoon of garam masala
1 heaped tablespoon of dried fenugreek leaves
Fresh coriander to garnish
Water in a jug to use as when needed.

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Enjoy 😊 & Happy Eating!
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00:00 Introduction
00:38 Tasting the Keema Aloo
02:38 Ingredients
04:46 The Cooking Process
08:14 Adding the Potatoes
11:36 Adding the Green Chillies
13:28 The Final Dish - Keema Aloo