Keema Aloo

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Preparation time
15 mins
Cooking time
35 mins
4 people
Meal course
Posted on
2 small
2 Lb
Lamb mince
1 tbsp
Cumin seeds
2 tbsp
Sunflower oil
1 tbsp
Garlic and Ginger paste
2 tbsp
Green chillies finely chopped
1/2 tbsp
Black pepper
1/2 tbsp
1 tbsp
Corainder cumin powder
1 tbsp
1 handful
coriander finely chopped
1/2 tbsp
Garam Masala
Keema Aloo

Keema Aloo is a wonderfully flavoursome one pot dish which my family adore. This dish is so versatile that sometimes I replace the potatoes with kidney beans or peas, depending on what I have. I make it with lean lamb mince so there is no fat on the meat.

Keema Aloo

Recipe Type: Main
Cuisine: Indian
Author: Hanifa Hanid
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 4
Keema Aloo is a great meal that is simple to make yet full of flavour.

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  1. Heat the oil in a large pan
  2. Add the onions, garlic and ginger, salt, pepper, cumin seeds until onion has softened and is slightly brown
  3. Add the lamb mince and cook on a high heat (using a wooden spoon until it has changed colour from a reddish pink to a light brown. This seals the meat and removed the meat smell.
  4. Add the turmeric, paprika, dhania jeera and stir for 2 minutes on a high heat
  5. Add the tomatoes and simmer for 20 minutes
  6. Add a little bit of water if there is no liquid left from the tomatoes
  7. Now add the potatoes and simmer for another 10 minutes until potatoes are cooked
  8. Switch of the heat and garnish with fresh coriander, slit green chillies and garam masala

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