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Kheema-Aloo (Minced lamb & potato curry)
Kheema-Aloo is a minced lamb and potato curry cooked with spices, tomatoes, and peas, simmered to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Lamb (minced) | 800 | Grams |
| Potato (medium-sized, peeled and diced) | 3 | Count |
| Onion (large, finely chopped) | 2 | Count |
| Tomato (medium-sized, chopped) | 3 | Count |
| Green Peas (fresh or frozen) | 1 | Cup |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Green Chili (finely chopped) | 2 | Count |
| Cumin Seeds | 1 | Tsp |
| Coriander Powder | 2 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Vegetable Oil | 3 | Tbsp |
| Water | 2 | Cup |
| Cilantro (fresh, chopped for garnish) | 1 | Bunch |
Instructions
- Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Add chopped onions and sauté until golden brown.
- Add minced garlic, grated ginger, and chopped green chilies. Sauté for another minute.
- Add chopped tomatoes and cook until they soften and oil starts to separate.
- Add coriander powder, turmeric powder, red chili powder, and salt. Stir well to combine.
- Add minced lamb and cook until it is browned and cooked through.
- Add diced potatoes and mix well. Pour in water, cover, and let it simmer for 15-20 minutes or until potatoes are tender.
- Add green peas and garam masala. Cook for another 5 minutes.
- Garnish with chopped cilantro and serve hot.
Prep
- Thaw minced lamb if frozen
Kitchen equipment
Large PanGrater