Pakistani Minced Meat and Potato Skillet

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A comforting one-pan Pakistani classic, this minced meat and potato skillet layers warmly spiced ground beef or lamb with tender chunks of potato. The dish develops a rich, dry-style masala that pairs beautifully with warm roti, naan, or steamed basmati rice. It is everyday home cooking at its most satisfying.

Nutrition Facts

Per serving (estimated)

• 460 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 32 gCarbs
• 4 gFiber
• 5 gSugar
• 30 gProtein
• 720 mgSodium
• 1080 mgPotassium
• 75 mgCalcium
• 5.5 mgIron
• 32 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the keema base

• 3 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 1 large yellow onion, finely chopped
• 2 tbsp ginger-garlic paste
• 500 g lean ground beef or lamb
• 2 medium tomatoes, finely chopped
• 1-2 Thai green chilies, slit lengthwise

Spices and seasoning

• 1 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp red chili powder, adjust to taste
• 1 tsp fine sea salt, plus more to taste
• 1 tsp garam masala

Potatoes and finish

• 3 medium Yukon Gold potatoes, about 450 g, peeled and cut into 2 cm cubes
• 1/2 cup warm water
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lemon juice

Directions

1. Heat ghee in a heavy-bottomed skillet over medium heat; add cumin seeds and let them sizzle for about 20 seconds until fragrant.
2. Add the chopped onion and saute for 6 to 8 minutes until deeply golden brown, then stir in the ginger-garlic paste and cook for 1 minute more.
3. Add the ground meat and break it up with a wooden spoon; brown for 8 to 10 minutes until the moisture evaporates and the meat darkens and caramelizes slightly.
4. Stir in ground coriander, cumin, turmeric, red chili powder, and salt, then add the chopped tomatoes and green chilies; cook for 5 minutes until the tomatoes break down into a thick paste.
5. Add the potato cubes and toss to coat in the masala, then pour in the warm water, cover, and reduce heat to medium-low.
6. Simmer covered for 15 to 18 minutes, stirring once or twice, until the potatoes are fork-tender and the liquid has almost fully absorbed.
7. Uncover and cook for 3 to 4 minutes more to dry the masala to a coating consistency, then sprinkle the garam masala over the top.
8. Off the heat, stir in the lemon juice and chopped cilantro, taste for salt, and serve hot with roti, naan, or steamed rice.

Cook’s Notes

• Take your time browning the onions and meat; deep caramelization is what gives this dish its characteristic color and savory depth.
• If the masala sticks before the potatoes soften, splash in 2 to 3 tablespoons of hot water and continue cooking.
• Use starchy potatoes like Yukon Gold or russets so they soften and absorb the spice oil rather than staying waxy.
• For a richer finish, top each serving with a small spoonful of melted ghee or a squeeze of fresh lime just before eating.
• Leftovers keep well in the fridge for 3 days; reheat with a splash of water so the potatoes do not dry out.

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