Kheema aur aloo masala

This is quick and easy kheema masala , no need to chop onion or any vegetables and no fussle to make it. I have used spring lamb, can use mutton or lamb as per your taste.


  • Oil – 3 tbsp
  • Cumin seeds – 1/2 tsp
  • Cloves – 3
  • Green cardamom – 3
  • Cinnamon stick (1 inch size) – 1
  • Black cardamom (optional) – 1
  • Mace (optional) – 1
  • Lamb mince – 250 to 300 gms
  • Potato (medium size, chopped) – 1
  • Ginger and garlic paste – 2 tsp
  • Chilli powder – 3/4 tsp
  • Turmeric powder – 1/4 tsp
  • Cumin powder – 1/2 tsp
  • Coriander powder – 1 tsp
  • Curd – 3 tbsp
  • Salt – as per taste
  • Coriander leaves (chopped) – few


  • Cut potato into small pieces and keep it aside.
  • Preheat the vessel or kadai, add oil when hot, add whole spices all, and let it splutter for few seconds.
  • Add kheema and sauté for 3 to 4min on medium flame; add ginger and garlic paste, mix and sauté for 2min.
  • Add all dry spices, potato and curd mix all, simmer the flame and cook for 15min by closing the lid.
  • In between stir, the lamb mince, potato and the spices are mixed well and have left water and oil while cooking.
  • Let it cook till the lamb mince and potato are cooked well and is as per your consistency.
  • At last garnish with coriander leaves and serve.
  • It will be semi dry type masala curry, which goes well with chapathi(roti) or plain rice and any dal or rasam.


  • Can avoid black cardamom and mace as it is over powering the curry.
  • Can reduce spices as per your taste.
  • Can add bones in the mince it will give more taste to the masala curry, if adding first roast the bones as it takes time to cook.
  • No need to add water, as mince starts leaving water while cooking and the curd is added it will get cooked fast.

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