Monday, 4 July 2011

Lamb Mince Curry

Yesterday was hot and sunny in Manchester.  I didn't want to stand in the kitchen boiling over a hot cooker, so I decided to make something that would require minimal stirring and of course effort. 

Delicately spiced minced lamb, along with tender potatoes and fresh peas, was called for.  

Known as Keema- Aloo in Urdu, it is a typical Pakistani dish, which evokes such wonderful memories of my mother.  Stood in the kitchen on a small red chair, I would watch her as she gently filled home made pastry with leftover Keema-Aloo and then seal the edges with a brush of milk, creating perfectly sized samosas each time.  These were then deep fried until they turned  a golden brown colour.  

Once slightly cooled but the filling still piping hot, me and my sisters would then dip each puffed triangle into a medley of mint, coriander chutneys and sip hot chai, in the shade of our cherry tree.


*  500gms of minced lamb
*  2tbsp of olive oil
*  2 small onions finely chopped
*  1/2 of a chopped tomato tin
*  2 cloves of garlic
*  Cube of ginger
*  1tsp of garam masala (whole not ground)
*  2tsp of chilli powder (or according to taste)
*  Salt (according to taste)
*  2 medium sized potatoes (cut in small cubes)
*  Handful of frozen peas (defrosted)
*  Coriander to garnish

1)  Using a pestle and mortar grind together the ginger, garlic and garam masala, until it turns to a powder like form.  This does not need to be too fine.

2)  Except the potatoes and peas, add all the ingredients into a medium sized pan (similar to a hotpot) and add enough water so that it covers everything.

3)  Place the lid on.  Bring it to a boil and cook on a medium heat and stir every 10 mins, until there is slightly less than half of the water remaining.  This should take around 30/35 mins.

4)  Adjust the chilli and salt according to your taste.  Add the potatoes, place the lid back on and cook until they are half done. 

5)  Next add the peas and simmer until the potatoes and peas are thoroughly cooked, stirring as you go along, so that the water evaporates.

6)  Finally turn off the heat and garnish with fresh coriander leaves and enjoy.

*  This can be accompanied with boiled white rice, pasta, or fresh naan smothered with garlic butter.

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