Bismillah. Day 26 - Keema Curry

• tempo total: 1 hour 31 minutes

Ingredientes

30 DAYS OF EASY & DELISH 🌸

Ghee

1 kg lamb mince

3 medium onions chopped finely

1 bulb garlic crushed

1 large 2 inch piece ginger grated

6 small bay leaves

8 green cardamoms

6 cloves

2 cinnamon sticks 2 inches each

1 tsp cumin seeds

2 tsp salt or to taste

1 ½ tbsp tomato puree

2 ½ tsp bassar masala

2 tsp kashmiri chilli powder

1 tsp freshly ground black pepper

2 tsp freshly ground coriander powder

1 ½ tsp freshly ground cumin powder

1 tsp paprika

1 tbsp kasuri methi

350g tomato passata

300 ml to 500 ml water

3-4 small potatoes, peeled and cubed to preference

Instruções

Heat a good amount of ghee in a pan and add in the whole spices. Saute for 30 seconds on medium low heat or until the aroma releases.

Add the ginger, garlic and chillies and saute for 30 seconds, stirring continuously.

Add the onions and salt. Saute on medium low heat until soft and golden. This can take between 10 to 15 mins. Add splashes of water if needed.

Turn the heat to medium and pour in the spices, tomato puree, 1 tbsp of ghee and a splash of water. Stir well and cook on medium low, stirring frequently, until the oil separates from the masala.

Add the lamb mince and break it up. Cook on medium high for about 8 minutes, stirring frequently. The oil should release and we are almost stir frying the mince.

Once the mince has changed colour and sauted for this time, pour in the passata, kasuri methi and fresh coriander. Mix everything thoroughly and continue to cook on high 5 mins stirring frequently.

Cover and simmer for 10 mins.

Uncover and at this point, if you like softer potatoes, add them, mix well and cook on medium high for 5 mins stirring frequently. If you like firmer potatoes, add them 20 mins before the end of the final simmer time.

Pour in the water, bring to a boil, then cover and simmer on low for 30 mins. If you want the curry more saucier, add 500ml water, if you want a more bhuna style keema, add 300ml water.