Aloo Keema Recipe, Easy Aloo Keema Recipe

Meat is one of the versatile ingredients, we can make various kind of dishes like burgers, cutlets, chops, patties, tacos, curries, koftas, pies ........endless.Today we are doing Indian dish, aloo keema recipe or Indian style potato and lamb mince recipe. Aloo keema recipe is very simple to prepare.It is quick to make and can be paired with any kind of bread.It can be served as snacks,main cause or can be carried to office or packed as lunch box for children.Delicious aloo keema (mince n potato) with aromatic spices and added flavors follows.

Preparation Time:10 minutes

Cooking Time:30 minutes

Serves:3-4

Ingredients:

• 350 gm keema (lamb mince)
• 2 potato (remove the skin and cubed) 
• 2 onion chopped 
• 2 tomato chopped
• 2 tsp ginger-garlic paste
• 2 tbsp curd
• 2 nos cinnamon
• 3 cloves 
• 1 black cardamon
• 4 black pepper 
• 1 tsp red chilly pd
• 1 tsp coriander pd
• 1 tsp garam masala pd
• 1/2 tsp turmeric pd
• 1 tbsp coriander leaves chopped
• 1 tbsp mint leaves chopped
• 1 tsp kasoori methi (crushed with palm and added)
• 1 tbsp lemon juice
• 1/2 tsp fennel seed
• 1/2 tsp cumin seeds 

Method:

1. In a pan add oil wait for five minutes, when hot add fennel seeds(crush with palm and add), cumin seeds (crushed with palm and added), now add cloves, cardamon, black pepper, cinnamon, also add chopped onion and half teaspoon salt (adding salt helps the onion to cook fast and gives nice golden brown color.
2. When onions are golden brown add chopped tomatoes and cook till it leaves the side don't forget to keep on stiring.
3. When oil comes out add chilly powder,coriander powder, turmeric powder, garam masala powder, curd (beaten), four tablespoon water, stir nicely till masala leaves the oil.
4. Now add the keema, aloo, salt, half cup water mix nicely take a boil then cover and cook on slow flame for half hour or till potatoes cook and gradually keep stiring.
5. When cooked if the water is remaining make the flame fast keep stiring till water dries and oil leaves the side. 
6. Add the lemon juice,chopped mint and coriander leaves at last give a stir and off the gas.
7. Serve with salad and bread.

Notes:

• Use a colander to wash the keema.
• Crush the fennel and cumin seeds with palm by doing this we get aromatic flavor to our dish.
• If you want   gravy add one cup water bring a boil then cover and cook on slow flame till the keema and aloo is cooked and gradually keep stirring or bottom might burn.
• While doing this dish we can use our choice mince like lamb,chicken or beef.

Tip of the day:

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Tags:

Indian Recipe.

Author:

Mrs Smiley Sarabical.