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Kheema Aloo, an Indian-style spicy minced lamb dish with potatoes is gently flavoured with cardamom, cinnamon and cloves. Minced lamb may be replaced with minced chicken or pork, if liked.

Recipe from “30-minute Indian” by Sunil Vijayakar

Ingredients:

  • 1 tbsp vegetable oil
  • 4 cardamom pods
  • 1 cinnamon stick
  • 2 cloves
  • 2 onions, finely chopped
  • 375 g minced lamb
  • 2 tsp garam masala
  • 2 tsp chilli powder
  • 2 garlic cloves, crushed
  • 2 tsp grated fresh root ginger
  • 2 tsp sea salt
  • 200 g potatoes, cut into 1 cm cubes
  • 100 ml hot water
  • 4 tbsp chopped fresh coriander leaves
  • boiled rice or bread, to serve
  • 100g frozen peas, defrosted – optional

timetable

recipe

    Serves 4
    Prep time 10 mins
    Cook time 20 mins
    Total time 30 mins
30mins
total time

Preparation:

  1. Heat oil in a non-stick frying pan or wok and when hot, add cardamom, cinnamon stick and cloves. Fry for 1 min, then add onions and fry, stirring, for 3-4 mins.
  2. Add mince to pan with garam masala, chilli powder, garlic, ginger and salt. Stir well to break up mince and fry for 5-7 mins.
  3. Add potatoes, tomatoes and hot water, cover and simmer gently for 5 mins or so or till potatoes are tender (add more water, if necessary).
  4. I added abt 100 g frozen green peas as I didn’t have enough mince.
  5. Stir in coriander and serve hot with boiled rice or bread.

It tastes really good, satisfying.. 🙂

 



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