Keema Aloo Curry | Spicy Mutton Mince with Potatoes
A tender mince curry with perfectly creamy potatoes making it thick and luscious, oodles of flavours from all the lovely spices,ready to be mopped up with hot buttered pavs or soft fresh rotis. This Keema Aloo Curry is indeed a special one!
Author: Natasha Minocha
1kgKeema /Minced Mutton
4mediumOnions, finely diced
6Tomatoes, roughly chopped
1"Fresh ginger root
2-3Green chillisadjust to taste (add more or less depending on spice preference)
1.5tspJeera/ Cumin seeds
2tspMeat masalaHomemade or store-bought. I used store- bought.
1.5tspDhania powder/ Coriander powder
Salt to taste
2Dried bay leaves
4Dried red chillis, wholeadjust to taste
3Potatoes, peeled and quartered
Heat oil in a kadai or a large pan. Add the cumin seeds, bay leaves, dried red chillis, black cardamom, cinnamon stick and star anise. Once the cumin seeds splutter, add the keema/mince and chopped onions to the pan.
Keep stirring occasionally to brown the meat very well. In the meanwhile, puree the tomatoes, ginger, garlic and green chillis to a smooth paste. When the meat is all well browned and all the water is dried up, add the tomato paste, meat masala, garam masala, coriander powder and salt.
Stir the mixture well. Add 1/2 cup water, cover the pan and let it cook for 30-40 minutes.
**At this stage, you can add potatoes to the mince right away and cook it in the pressure cooker.**
Add the potatoes now and some more water if required. Let it all cook in a covered pan for another 30 minutes or until the potatoes are soft and cooked through.
Taste and adjust for seasoning and spices. Garnish with fresh coriander. Serve hot with pav or rotis. Enjoy!
NOTE:You can saute the potatoes before adding them to the curry if you like.Adjust the chili content to taste.