KEEMA ALOO (Minced Lamb & Potato Curry)

Succulent minced lamb simmered in a rich tomato based sauce with a variety of aromatic spices and tender potatoes makes this dish the absolute favourite in our household.


Paired with roti and it is the ultimate hearty comfort food.



Seves 4


INGREDIENTS


1kg Ground Beef, Mutton or Lamb

6 Medium Potatoes, cubes

4 Tbsp Cooking oil

4 Green Cardamoms

1 Cinnamon stick

6 Black Peppercorns

3 Large Onions, sliced

1 Tbsp Ginger paste

1 Tbsp Garlic paste

4 Medium Tomatoes, pureed

2 Tsp Red chilli powder or to taste

1 Tsp Garam masala powder

1/2 Tsp Turmeric powder

1 Tsp Salt or to taste

1 Tsp Coriander powder

1 Tsp Kashmiri red chilli powder

1 Chicken stock cube (optional)

1/2 Cup Yogurt, whisked

1/2 Tbsp Dried fenugreek leaves

3 Cups Water or as required

2-3 Fresh Green chillies (optional)

Ginger julienne 1 inch piece

2 Tbs Fresh coriander, chopped

Ginger julienne and fresh coriander leaves for garnish



INSTRUCTIONS


1. In a pan, add cooking oil, green cardamom, cinnamon stick, black peppercorns and fry for 30 seconds on a medium heat. Add the onion and fry for 3-4 minutes or until they turn golden brown.


2. Add the ginger and garlic paste and and fry for 30 seconds. Add the pureed tomatoes, and saute for 4-5 minutes.


3. Add red chilli powder, garam masala powder, turmeric powder, salt, coriander powder, Kashmiri red chilli powder, chicken stock cube and stir fry for 2 minutes.


4. Add yogurt, and cook for 4-5 minutes on a medium heat. Add beef or mutton mince and cook for a further 3-4 minutes or until changes colour.


5. Add dried fenugreek leaves, potatoes and water, bring it to boil, cover and cook on low heat for 20-25 minutes. Add green chilies, ginger julienne, fresh coriander and mix well, cover and cook on low flame for 8-10 minutes. Garnish with fresh coriander, ginger julienne and serve.


Serve with Rice, Roti or Nan.




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