Mutton Keema Aloo
Mutton Keema Aloo is a spiced ground mutton and potato dish cooked with aromatic spices and herbs.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Mutton (ground) | 500 | Grams |
| Potato (medium-sized, peeled and diced) | 3 | Count |
| Onion (large, finely chopped) | 2 | Count |
| Tomato (medium-sized, finely chopped) | 2 | Count |
| Green Chili (slit lengthwise) | 2 | Count |
| Ginger Garlic Paste | 2 | Tbsp |
| Cumin Seeds | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Coriander Powder | 2 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Oil | 3 | Tbsp |
| Fresh Cilantro (chopped) | 1 | Bunch |
| Water | 250 | Milliliters |
Instructions
- Heat oil in a large pan over medium heat and add cumin seeds. Allow them to splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger garlic paste and green chilies, sauté for 2 minutes until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft and oil starts to separate.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- Add ground mutton and cook until it changes color and is no longer pink.
- Add diced potatoes and mix well with the mutton.
- Pour in water, cover the pan, and let it simmer on low heat for 20-25 minutes until potatoes are tender.
- Add garam masala and stir well. Cook for another 5 minutes.
- Garnish with chopped fresh cilantro and serve hot.
Prep
- Thaw ground mutton in the refrigerator overnight if frozen.
Kitchen equipment
Large PanSpice Grinder