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Spicy Lamb Keema with Potatoes
85% authentic · Pakistani-Indian
A robust and spicy variation of keema, this dish incorporates tender cubes of potato and uses lamb mince for a richer flavor profile. It's a hearty and warming curry.
Ingredients
- Ground Lamb500g
- Onions2 medium, finely chopped
- Tomatoes3 medium, chopped
- Potatoes2 medium, peeled and diced
- Ginger-Garlic Paste2 tbsp
- Green Chilies3, slit
- Ghee or Vegetable Oil3 tbsp
- Cumin Seeds1 tsp
- Coriander Powder1.5 tsp
- Garam Masala1 tsp
- Red Chili Powder1 tsp (or to taste)
- Turmeric Powder1/2 tsp
- Saltto taste
- Water1 cup
- Fresh Mint Leavesfor garnish
Steps
- 1
Heat ghee or oil in a pot over medium heat. Add cumin seeds and let them splutter.
- 2
Add chopped onions and sauté until golden brown.
- 3
Add ginger-garlic paste and slit green chilies, sauté for a minute.
- 4
Add ground lamb and cook until browned. Drain excess fat.
- 5
Stir in coriander powder, red chili powder, turmeric powder, and salt. Cook for 2 minutes.
- 6
Add chopped tomatoes and cook until they soften and oil starts to separate.
- 7
Add diced potatoes and water. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until potatoes are tender and lamb is cooked through.
- 8
Stir in garam masala. Garnish with fresh mint leaves before serving.
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