اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
So, I made a chicken minced curry before, but I thought I would adapt it to make a lamb minced version. The two recipes are extremely similar, however this one uses a larger quantity of mince. You could just as easily substitute chicken mince into this recipe, but it is entirely up to personal preference.
I made this curry for my little brother because he has been craving keema for ages and he genuinely deserves it. He is only 15 years old, yet he led an entire Taraveeh prayer for the whole of Ramadan for a mosque in London. Plus, the fact that he is also revising for his GCSE’s, but the tale of my brother and his life is a whole another story in itself. This is was histidine special treat and thankfully everyone else in my family also loves keema as well, so I didn’t need to cater for anyone else and make some other special food.
You can try this lamb minced curry as an alternative to my chicken minced curry.
Lamb Minced Meat and Potato Curry/Aloo Keema Matar
Aloo keema curry is a delicious and classic curry recipe made with minced meat, potatoes and peas. This keema recipe will help you to make an authentic aloo keema matar curry. These Indian spices are easy to find and make this keema aloo recipe filled with flavour. The minced meat used can be chicken or lamb and it is usually served with plain naan or chapatti. The perfect choice for curry night!
- 50ml Vegetable Oil
- 1kg Lamb Mince/Keema
- 2 Onions/Pyaz (finely diced)
- 2 Tomatoes (chopped)
- 6 Garlic Cloves/Lehsan (chopped)
- 2 Green Chillies/Hari Mirch (finely chopped)
- 2 tsp Salt/Namak
- 2 tsp Chilli Powder/Laal Mirch Powder
- 2 tsp Turmeric Powder/Haldi
- 1 tsp Dried Fenugreek Leaves/Methi
- 1 tsp Garam Masala
- 3 Potatoes/Aloo
- 100g Frozen Peas/Matar
- Coriander/Dhaniyaa (finely chopped)
- 1 tbsp Cumin Seeds/Jeera (crushed)
- In a large pan heat up the vegetable oil on medium heat
- Add the finely diced onions and salt into the pan
- Cook on medium heat for 3-4 minutes until softened
- Add the chopped tomatoes and garlic cloves
- Cook for further 4-6 minutes
- Add the chilli powder, turmeric powder, garam masala and dried fenugreek leaves
- Cook the spices for 6-8 minutes
- Add the lamb mince and the finely chopped green chillies
- Mix the spices into the mince
- Cover and cook for 15 minutes
- Add the chopped potatoes and cover with a lid
- Cook for 10 minutes until the potatoes have softened
- Add the frozen peas and cook for 5-6 minutes
- Add the finely chopped coriander and the crushed cumin seeds
- Cook for 1-2 minutes
- Your lamb aloo keema is ready!