Minced lamb and potatoes is a one pot dish, simple and quick, and very comforting to make. Rainy weather makes this meal immensely pleasurable. Spread this curry onto a roti, roll it up and voila, you have an appeasing mince wrap to go. It tastes equally great with basmati rice or naan bread.
This is the kind of food you want to make, it is sure to become a household favourite. You can substitute the potato with any of your vibrant vegetables or whatever you have available in your pantry.
This lamb minced curry can be on your table tonight. My boys love any leftovers for breakfast.
This is one of my favourite dishes to cook, yet I rarely get the opportunity to do so. This recipe is so simple and versatile, the flavours spring to life with each vegetable variant. I love making it for breakfast too because so many of our family members enjoy it with a slice of buttered bread and a sweet cup of tea.
Keema just means minced meat. So of course, you can use any mincemeat of your choice. Beef, pork or turkey. Turkey mince will take a lot longer to cook though.
If you’re making keema with beef mince, halve the coriander and cumin in the recipe.
I’ve never cooked with pork or turkey mince, so I guess you need to play with your spices to get the taste you’re happy with.
Sometimes I enjoy using ghee in my curries and if you’re using beef mince, you should add a little extra ghee, to enrichen the flavours.
The coriander, onion combination works deliciously with the rich lamb keema and explosions of sweet green peas.
However I do have an affinity for serving this with melting potatoes.
MINCED LAMB & POTATO CURRY AKA ALOO KEEMA
Ingredients
- 350 g ground lamb shoulder
- 1 onion (chopped)
- 2 tsp ginger garlic paste
- 2 green chillies (slit)
- 4 tbsp oil
- 1 tbsp soft ghee
- 1 tsp coriander powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 tsp kashmiri chilli powder
- 2 tbsp tomato paste
- salt to taste
- 250 ml (1 Cup) water
- 2 large potatoes (cubed)
- 1 tsp garam masala
- freshly chopped coriander
Instructions
- In a large clean saucepan, heat the oil and ghee over medium heat.
- Add in the diced onion and chillies and cook for 1 minute until onion is translucent.
- When lightly browned, add in the ginger, garlic paste and cook for a further minute.
- Add in the minced lamb and break down the meat with a wooden spoon.
- Allow the meat to fry and brown
- Cook until browned which should take around 5 minutes.
- Reduce the heat to medium and add in the coriander, cumin, turmeric, chilli powder and stir.
- Add in the tomato paste and sprinkle salt.
- Stir well to combine.
- Add in the potatoes and water and then cover and cook on low for 30 minutes
- Remove from heat and stir in the garam masala and allow to sit for 2 minutes before serving.
- Garnish with freshly chopped coriander.
