Keema Aloo - Minced mutton with potatoes in a rich gravy

 

All the meat lovers are going to gorge on this recipe. The versatility of this recipe is that it pairs up beautifully with rice as well as breads. Again the use of everyday spices and a winner of a dish.Growing up in a Bengali household it is natural to add some potatoes to our meat dishes. The Sunday Mutton curry is incomplete with the soft potatoes to be mashed along with the rice and balanced with a squirt of lime. But when I posted this dish on a popular foodie group  I found a lot of people were not used to the idea of potatoes in a meat dish. I am glad to be sharing this recipe with my readers.

 

Ingredients:

Mutton mince/keema - 500 gms

Potatoes - 2 medium - cut into small cubes

Onion paste - 5 tbsp.

Garlic- ginger paste - 2 tbsp.

Tomato puree - 3 tbsp.

Kashmiri red chilii powder - 2 tsp

Salt - to taste

sugar - a pinch

Mustard oil - 2 tbsp.

Garam masala - 1 tbsp.

To be dry roasted and grounded to a coarse powder  :                             

Coriander seeds/dhania - 1 tbsp.

Cumin/jeera seeds - 1 tbsp.

Dried red chillies - 2-3

Method:

In a pressure cooker, add the mustard oil. Once it reaches smoking point reduce the flame and add the onion , ginger garlic paste. Fry on low flame till browned. This will take a while but make sure this paste is very well cooked and there is no pungent smell.

Tip in the mutton mince. Increase the heat and cook the mince till it turns lightly brown in color. Now add the tomato puree, red chilli powder, the coriander-cumin dry roasted powder, salt and sugar. Mix everything well.Add a little warm water and let it cook.

Roast the masala well along with the mince. Add some more warm water and let the masalas cook well. At this point add the cubed potatoes.

Add a cup of warm water, put in the garam masala powder and pressure cook for 1 whistle.

Remove from heat and serve hot topped with some onion rings and a squirt of lime.