Aloo keema

Aloo keema is a Pakistani dish of minced meat cooked with potatoes in a spiced onion and tomato base until the liquid has reduced to a thick, moist mixture.

What it really is

Aloo keema is built on minced beef or mutton (lamb is also common) fried in oil or ghee with onion, ginger, garlic and tomato, then seasoned with ground spices such as cumin, coriander, turmeric and chilli. Potato cut into cubes is added and cooked in the same pan with the meat, usually with a little water, until both are tender and the sauce has thickened and clings to the pieces. Fresh coriander and green chilli are commonly scattered over the finished dish.

The dish is distinguished from keema on its own by the potatoes, and from meat curries with a thin gravy by its fairly dry finish. Some households add peas, which is a regional variation rather than the core recipe.

How it's served

• Served hot with chapati, naan or paratha for scooping.
• Often eaten with plain rice as part of a family meal.
• Commonly accompanied by sliced onion, green chilli, lemon wedges and yoghurt or raita.
• Usually served in a shared dish at home and in dhaba-style restaurants.

How to write it on the menu

• Name the meat on the menu, for example "aloo keema (beef)" or "aloo keema (lamb)", as the two are commonly offered.
• Note that the dish is cooked with dairy-free fat only if the restaurant uses oil; ghee contains milk, so flag MILK where ghee is used.
• State the spice level, as green chilli and chilli powder vary widely between kitchens.
• Mention if peas are added, since they are a variation.