Aloo Keema
Ingredients
- 2 tbsp veg oil
- 2 medium red onions finely chopped
- 1 tbsp ginger root finely chopped
- 1 the garlic finely chopped
- 500g lamb mince
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp black peppercorns
- 1 tbsp kashmiri chilli powder
- 3/4 tsp cayenne pepper (optional)
- 3/4 tsp turmeric powder
- 3/4 tsp garam masala
- 1/2 a star anise
- 1 bay leaf
- 1 inch cinnamon stick
- 300g ripe fresh tomatoes diced
- 350ml lamb or chicken stock
- 1 tbsp tomato purée
- 4 small potatoes halved
- 1 whole green chilli
- salt
Preparation
Heat your pan to a medium heat and toast the black peppercorns, cumin and coriander seeds for a few minutes
Use a spice grinder of pestle and mortar and grind to a fine powder, set aside
Turn the heat up on your pan and add the the oil, onions, bay leaf, cinnamon stick, star anise and a pinch of salt
Sauté the onions until the edges start turning golden brown and stir in the chopped ginger, sauté for a few more mins before stirring in the garlic
Sauté for a few more minutes, then turn up the heat and add the lamb mince
Brown the lamb mince for 6 or 7 minutes, breaking it up with your spoon and stirring regularly
Stir in the freshly toasted and ground spices plus the kashmiri chilli powder, cayenne pepper, turmeric, and garam masala then sauté for a few minutes stirring continuously
Add the tomatoes and cook for five minutes stirring regularly to break them down
Stir in the tomato purée and the stock then cover and reduce the heat simmer on low for 10 minutes
Add in the potatoes and the green chilli and push down into the sauce
Cover and simmer gently for 20 minutes, stirring half way
Remove the lid, turn up the heat one notch and continue to simmer gently for another 20 mins, stirring occasionally
The potatoes should be cooked but cover loosely continue to cook a little longer if necessary
Season to taste