Aloo Keema (Punjabi Lamb Mince and Potato Curry)
Lamb mince and soft potatoes in a spiced tomato masala with ginger, garlic and fresh coriander.
Made with Ginger and garlic paste and Basic tomato sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelEasy
- Costabout £1.98 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large, deep pan over a medium heat. Add the cumin seeds and let them sizzle for 30 seconds. Add the onion and cook for 8 minutes until golden.
8 min 30 s - 2
Stir in your ready made ginger and garlic paste (see the base recipe) and cook for 1 minute, until the raw smell goes.
- 3
Add the lamb and cook for 8 minutes over a high heat, breaking it up, until browned. Stir in the ground coriander, cumin, turmeric, chilli powder and salt.
8 min - 4
Pour in your basic tomato sauce (see the base recipe) and the water, then add the potatoes. Bring to a simmer, cover and cook for 20 minutes until the potatoes are soft.
20 min - 5
Stir in the peas and cook uncovered for 5 minutes. Sprinkle over the garam masala and coriander.
5 min - 6
Serve with rice, chapatis or naan.
Tips
- Cut the potatoes small so they cook through in the time the sauce takes to thicken.
- Brown the mince hard before adding the spices. It gives the curry a deeper, roasted flavour.
- Add a chopped green chilli with the onion for more heat.
Storing and freezing
Cool within 90 minutes and keep in the fridge for up to 3 days. Freeze for up to 2 months, though the potatoes soften. Reheat until steaming hot all the way through.
Questions
Can I use beef or turkey mince?
Yes. Beef gives a similar result and turkey mince works if you add an extra tablespoon of oil, as it is leaner.
Is it very spicy?
No, it is medium warm. Use mild chilli powder for less heat or add fresh green chillies to turn it up.
Is it gluten free?
Yes. It contains no wheat, dairy, egg or nuts. Check your spice labels, as some blends can contain fillers.
More made with ginger and garlic paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.