Keema aloo is a happy coming together of lamb mince, cubed potatoes and of course onions and tomatoes! Heavenly when eaten with roti or rice.
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:60 minutes
1.2 lbs lean lamb or beef mince
4 tbsp olive oil
1 medium onion, sliced finely
2 heaped tbsp. ginger-garlic paste
2 medium tomatoes, chopped
1 big potato, cut into small cubes
3/4 tsp garam masala powder
1 tsp cumin seeds
1 tsp Kashmiri chilli powder
1 tsp turmeric powder
1 tbsp coriander powder
Heat the oil in a pan and put the cumin in it.
Add the sliced onions and cook until they turn brown.
Add the tomatoes and cook until they soften (5 minutes)
Stir in the ginger-garlic paste, powdered spices and salt. Sauté for 2 minutes, add splashes of water to prevent the masala from sticking to the pan, and cook until it becomes a thick, shiny paste. (approx. 7-8 minutes).
Add the mince and mix it together with the masala. Sauté for 5 minutes on medium heat.
Add half a glass of water, cover and simmer for 10-12 minutes.
Take off the lid and add the potatoes. Add more water if necessary. Cook for another 10-12 minutes. When all the water has evaporated, keema aloo is done.
If you don’t have ginger-garlic paste, just chop the stuff (1 tbsp finely chopped garlic and 1 tbsp finely chopped ginger). Chopped ginger-garlic tastes just as good.
For even better tasting mince, add a small, finely chopped onion (omelette style) along with the potatoes. The onion will turn translucent very quickly and look and taste great.