Aloo Keema Curry
Serves 1
Directions
- 1Heat up 100ml of oil in a pan.
- 2Add 1/2 tsp of black peppercorns, 1 bay leaf, 2 black cardamoms, and 1 tsp of cumin seeds to the hot oil.
- 3Sauté the spices for 1 minute.
- 4Add 2 sliced onions to the pan.
- 5Cook the onions for 5-7 minutes until browned.
- 6Add 1 tsp of ginger paste, 1 tsp of garlic paste, and 2 green chillies to the browned onions.
- 7Cook for 1-2 minutes on medium heat.
- 8Add 500g of minced lamb to the pan.
- 9Cook for 8-10 minutes on high heat until the lamb is browned.
- 10Add 1 tsp of chili powder, 1 tsp of Kashmiri chili, 1/2 tsp of turmeric powder, 1 tsp of coriander powder, 1 tsp of salt, and 1 tsp of cumin powder to the lamb.
- 11Cook for 2-3 minutes on medium heat.
- 12Add 400g of canned tomatoes to the lamb mixture.
- 13Cook for 2-3 minutes on medium heat.
- 14Add 300g of potatoes and 300ml of water to the curry.
- 15Cover and cook for 20 minutes on low heat.
- 16Add 1 tsp of garam masala and a handful of fresh coriander to the curry.
- 17Cook for 2-3 minutes.
Ingredients
- 100 ml Oil
- 0.5 tsp Black Peppercorns
- 1 Bay Leaf
- 2 Black Cardamoms
- 1 tsp Cumin Seeds
- 2 Onions
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 2 Green Chillies
- 500 g Minced Lamb
- 1 tsp Chilli Powder
- 1 tsp Kashmiri Chilli
- 0.5 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Salt
- 1 tsp Cumin Powder
- 400 g Canned Tomatoes
- 300 g Potatoes
- 300 ml Water
- 1 tsp Garam Masala
- 1 handful Coriander
Equipment
panspoonlid
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