Happy Cooking: Keema Aloo/Lamb Mince with Potato....Indian Masala

Dear Friends who are perforce Single,

Diwali, the 'festival of lights' is upon us, and many amongst us have the good fortune to be back home with their loved ones'.This festivity is indeed a Blessing that they get to enjoy the warmth of the home, family and good spread on the table.

So, if you are one of those who would be going home a little while later, keep heart, I'll help you to have a little more satisfaction and enjoy this festival of lights with a lovely,flavoured non -veg dish. Keema/Mince of mutton, is best sourced from the goat meat. It is best if the keema is hand pounded by your butcher. But, these days of technology the butcher too likes to use the mincer, and there is nothing wrong in that. However, my preference is hand pounded mutton.While the butcher is at it request him to pound a little of the 'fat' also.

Keema with Aloo, for serving two, you require:

1.300 gms of mince/keema.

2.100 gms onion.

3.01 big tomato. 01 medium potato.

4.02 green chillies. 5-6 sprigs of fresh coriander.

5.04Tps/60ml cooking oil.

6.01 tps Meat masala(available in stores),01tps garam masala/curry powder, 01tps turmeric powder, 02 tps dry coriander powder & 01tps red chilly powder.

7.02 tps ginger&garlic paste. Salt to taste

8.Water.


Step One

1 Marinate the mince/keema with 1/4 tps meat masala, 1/2 tps ginger&garlic paste an a generous pinch of salt.

2. Peel potatoe dice and keep drowned in water.

3. Peel onion cut and grind along with green chillies, 04 sprigs of fresh coriander.

4. Dice fine or blend tomato without water.


Step Two

1. In a handi(small patila)/deep frying pan/deep wok pour the oil and on heating put in the ginger & garlic past, fry till golden.

2. Add the onion green paste and stir fry on medium flame, when transparent add a little salt and turmeric powder and stir fry.

3. Put in the marinated keema/mince and now fry the mixture stirring to ensure that the keema starts to brown but does not stick to the bottom. Add a few spoons of water to help you in the process.

4. Add all the dry masala, adjust the salt to taste(keep in mind you have been adding salt in previous steps too), and put in the tomato. Stir fry again ensuring that the dish does not stick to the bottom of the vessel with the help of water, pour little at a time.

5. Put in the potato and saute for a while. Check,that the mutton is almost cooked. Put in water sufficient to just drown the keema. Cover well, to not to allow much of the steam to escape. Cook for 05-07 mts. Switch off the flame and let the keema to continue to cook in the heat.

6. After the dish is cool to touch, check consistency, by switch on the flame or adjust by adding water.


Garnish with the remaining fresh coriander and serve with Chapati/Nan. Also serve raw onion rings dressed with salt, black pepper powder and lime juice.


VARIATION

1.You may substitute 02Tps green peas.

2. Hard boiled eggs, either whole or halved or quartered or diced.