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Aloo mutton keema

In our opinion, a dependably delicious and (relatively) quick minced meat sauce should be part of any omnivore’s cooking repertoire. This keema fits that bill exactly, and comes to us from Leela’s late mother, whose culinary gifts keep on giving. We especially like to eat this with instant paratha.

Aloo mutton keema

by Leela Chakrabarty

In our opinion, a dependably delicious and (relatively) quick minced meat sauce should be part of any omnivore’s cooking repertoire. This keema fits that bill exactly, and comes to us from Leela’s late mother, whose culinary gifts keep on giving. We especially like to eat this with instant paratha.

Servings: 4

Servings: 4

1″ ginger, peeled

2 cloves garlic, peeled

250ml cooking oil

2 potatoes, peeled and cut into 1″ cubes

3 bay leaves

3 cardamom pods

1 cinnamon stick

3 large onions, peeled and diced

500gm minced mutton

1 tsp turmeric powder

1 tbsp meat curry powder

1 tbsp chilli powder (or more to taste)

750ml water

1 red chilli, thinly sliced

  1. Pound or grind the ginger and garlic into a paste with a pestle and mortar, blender, or food processor.
  2. Place a wok over medium heat and fill cooking oil. Once the oil begins to shimmer, fry the cubed potatoes until golden. This should not take more than 5-7 minutes. Turn off the heat and lift the cooked potatoes from the oil to drain on kitchen towels. Set aside.
  3. Pour off all but 1 tbsp of oil from the wok and turn the heat back on to medium low. Add the bay leaves, cardamom pods, and cinnamon stick. Fry the spices until they colour slightly, then add the diced onions. Continue frying until the onions are translucent, about 5-7 minutes.
  4. Add the ginger and garlic paste and mix well. Turn the heat up to medium, then add the minced mutton to the wok. Using your cooking spatula, break up any larger chunks of mince to make sure that all the meat has contact with the surface of the wok. Leave the contents of the wok be. After about 2-3 minutes, move the meat around to brown more surface areas of the meat. Leave the meat be for another 3 minutes.
  5. Add the turmeric powder, curry powder, and chilli powder into the meat mixture. Stir well for about 1 minute to incorporate, then pour in the water and stir again.
  6. Cover the pan and turn the heat down to low. Cook for about 15 minutes, stirring occasionally.
  7. Add the fried potatoes and stir again, cooking for another 10 minutes.
  8. Stir in the sliced red chilli and cook for a further 5 minutes until the gravy is thick and most of the juices have evaporated.
  9. Serve warm with rice, bread, or plain pasta.

Tips

  • This keema also makes a fantastic and quick filling for samosas.

Ingredients

1″ ginger, peeled

2 cloves garlic, peeled

250ml cooking oil

2 potatoes, peeled and cut into 1″ cubes

3 bay leaves

3 cardamom pods

1 cinnamon stick

3 large onions, peeled and diced

500gm minced mutton

1 tsp turmeric powder

1 tbsp meat curry powder

1 tbsp chilli powder (or more to taste)

750ml water

1 red chilli, thinly sliced

Directions

  1. Pound or grind the ginger and garlic into a paste with a pestle and mortar, blender, or food processor.
  2. Place a wok over medium heat and fill cooking oil. Once the oil begins to shimmer, fry the cubed potatoes until golden. This should not take more than 5-7 minutes. Turn off the heat and lift the cooked potatoes from the oil to drain on kitchen towels. Set aside.
  3. Pour off all but 1 tbsp of oil from the wok and turn the heat back on to medium low. Add the bay leaves, cardamom pods, and cinnamon stick. Fry the spices until they colour slightly, then add the diced onions. Continue frying until the onions are translucent, about 5-7 minutes.
  4. Add the ginger and garlic paste and mix well. Turn the heat up to medium, then add the minced mutton to the wok. Using your cooking spatula, break up any larger chunks of mince to make sure that all the meat has contact with the surface of the wok. Leave the contents of the wok be. After about 2-3 minutes, move the meat around to brown more surface areas of the meat. Leave the meat be for another 3 minutes.
  5. Add the turmeric powder, curry powder, and chilli powder into the meat mixture. Stir well for about 1 minute to incorporate, then pour in the water and stir again.
  6. Cover the pan and turn the heat down to low. Cook for about 15 minutes, stirring occasionally.
  7. Add the fried potatoes and stir again, cooking for another 10 minutes.
  8. Stir in the sliced red chilli and cook for a further 5 minutes until the gravy is thick and most of the juices have evaporated.
  9. Serve warm with rice, bread, or plain pasta.

Tips

  • This keema also makes a fantastic and quick filling for samosas.

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© Copyright Periuk 2021

© Copyright Periuk 2021