Keema Aloo - Lamb and Sweet Potato curry

Keema Aloo is a deliciously rich lamb curry with sweet potatoes, tomatoes and spices, perfect for a hearty dinner.

5 from 1 vote

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Course: Main Course

Cuisine: North Indian, Pakistani

Keyword: Curry, Garam Masala, how to cook keema aloo, Keema Aloo, keema aloo curry, keema aloo food fusion, Keema Aloo Recipe, keema aloo recipe pakistani, keema recipe, Lamb, Sweet Potato, Tomatoes

Total Time: 30

Servings:

Equipment

Deep lidded frying pan
Stovetop
Microwave

Ingredients

2 sweet potato
3 shallot
3 cloves garlic
1 tablespoon vegetable oil
500 g lamb mince
1 tablespoon garam masala
½ teaspoon chilli powder opt.
1 can crushed tomatoes 400 g
½ cup water
1 chicken stock cube
1 zucchini
⅓ bunch coriander
450 g microwave rice
¼ cup Greek yoghurt opt.
Salt and pepper

Instructions

Peel and dice sweet potato. Peel and finely dice shallot and garlic.
2 sweet potato, 3 shallot, 3 cloves garlic
Heat oil in a lidded fry pan on high heat and add shallots. Fry for 2-3 minutes, or until translucent and soft.
1 tablespoon vegetable oil, 3 shallot
Add lamb a handful at a time to brown, then add garam masala, garlic and salt and pepper (opt.). Cook for 5-7 minutes.
3 cloves garlic, 500 g lamb mince, 1 tablespoon garam masala, Salt and pepper
Add sweet potato, canned tomatoes, water and chicken stock cube. Cover and simmer with a lid on for 10 minutes or until the potatoes are tender. Meanwhile, continue to the next step.
2 sweet potato, 1 can crushed tomatoes, ½ cup water, 1 chicken stock cube
Grate zucchini and roughly chop coriander.
1 zucchini, ⅓ bunch coriander
When potatoes are cooked, add zucchini and half the coriander to the mixture and stir through. Heat rice in the microwave.
450 g microwave rice
Serve kids rice with Keema Aloo on the side. Opt. to mix Greek yoghurt.
For adults, season and add chilli if you want, then serve on a bed of rice, topped with remaining coriander.
¼ cup Greek yoghurt, ½ teaspoon chilli powder

Nutrition