Keema aloo is a happy coming together of lamb mince, cubed potatoes and of course onions and tomatoes! Heavenly when eaten with roti or rice.
In the mood for a quick, filling meal? Make some keema aloo, spread it on a roti, roll it up and voila! You have an appetizing keema wrap ready to go. Reminds me of my school days when a keema wrap or two for lunch break kept hunger at bay.
The beauty of mince is that it does not take ages to make and there are endless variations possible with it, all equally appealing. Don’t have potatoes? Substitute with sweet peas … or pretty much any vegetable you have at hand.
I have experimented with sweet corn, mushrooms, capsicum and even okra with excellent results. Whichever vegetable you are using, toss it into the cooking mince in the last 5 minutes and you’re done. Just remember to chop the veggie of your choice into small cubes for faster cooking, and if you’re using okra, slice it lengthwise.
1. Heat the oil in a pan and put the cumin in it.
2. Add the sliced onions and cook until they turn brown.
3. Add the ginger-garlic paste. Sauté for 2 minutes.
4. Stir in the tomatoes, powdered spices and salt. Cook until the tomatoes soften and the masala becomes a thick paste (approximately 10 minutes). Add a splash of water if the masala starts sticking to the pan.
5. Add the mince and mix it together with the masala. Sauté for 5 minutes on high heat.
6. Cover and simmer for 15 minutes.
7. Take off the lid and add the potatoes. Add water if necessary. Cook for another 15 minutes and keema aloo is done.
8. Garnish with green chilli and cilantro.