Peel and chop the onions. Set aside.

Wash and chop the tomatoes if using the fresh ones. Set aside.

Peel the ginger and garlic. Then using pestle and mortar, grind the ginger and garlic into a paste. Set aside.

In a cooking pot, put the minced meat, chopped onions, ginger and garlic paste, tomatoes, cumin powder, ground coriander, turmeric powder, paprika, chilli, black pepper, and salt. Turn the meat and stir well until all mixed well and the herbs and spices evenly spread.

Put the lid on and turn the heat on at a high medium. Let it cook for a while until the cooking gets started then turn the heat to low. Cook for about 20 minutes. But keep an eye on it and keep stirring every 5-10 minutes. You don’t want the bottom to get burned.

Meanwhile, peel and cut your potatoes into ½ - 1- inch pieces. 

After the minced meat is cooked, add the potatoes and cooking into the meat, stir well and put the lid back on to cook further.

Again, keep checking and stirring every now and then to avoid the meat get burned at the bottom. If you find your curry is a bit too dry, you can add about ¼ cup/ 60 ml of water to your curry. 

Let it cook for about 10 minutes, or until the potatoes are fully cooked. Keep checking and stirring every now and again.

When you see your curry looks juicy and rich. And the oil separates from the water nicely, your minced meat and potato curry are done.

This Pakistani aloo keema is lovely to have with roti/ chapati, naan bread, pitta bread, or even plain Basmati rice. 

Enjoy.