As stated in my previous post, I recently received a copy of Food, Glorious Food and the second recipe which I made from this book is Misbah's Aloo Keema. Misbah is a primary school teacher who was born in Pakistan, and grew up on this dish which her mother used to make. She has recreated a healthier version of her childhood favourite and entered the dish into Food, Glorious Food. This dish was not chosen in the Yorkshire heat and lost out to the eventual winner of the show, white chicken korma (which I will blog about shortly).
I have previously made a similar version of this dish, a beef keema but never have made this with potatoes, which was the main reason why I made this, nothing beats a twist on a classic. I thought the addition of potatoes would make this dish more substantial, and when served with naan or chapattis makes the dish considerably hearty. Not only that, but I found making this dish extremely easy, perfect for a mid week evening meal.
Here is how my Aloo Keema turned out:
I'm a firm believe in seasoning and I started by seasoning the mince in the morning before work, with garlic cloves, scotch bonnet pepper, curry powder, garam masala, salt and pepper and left to marinade as this further enhances the flavour of the dish.
|Mince being seasoned.|
|Passata added to mince|
|Potatoes cooking in dish|
Recipe for Misbah's Aloo Keema - serves 4
3-4 tbsp olive oil
2 medium onions, thinly sliced
a tablespoon of ground ginger
8 garlic cloves, chopped
7-8 chillies (I used 1/2 scotch bonnet pepper with seeds)
400g canned tomatoes (I used passata)
750 ml water
2lbs minced lamb or mutton (I used beef)
8 new potatoes, scrubbed and halved
1tsp garam masala
Heat the oil. Add the onions and salt to taste. Fry until the onions are slightly brown. Add the garlic, ginger and chillies and fry for 5 minutes.
Pour in the tomatoes and 250ml of the water, and cook over a medium heat until the liquid evaporates, the ingredients turn into a paste and separated oil can be seen.
Add the mince and fry until it changed colour. Add another 250ml of the water and cook slowly until it evaporates. Turn up the heat and cook briskly for 7 minutes. Add the potatoes and cook for 15 minutes, or until the potatoes are ready. Let the water evaporate then cook for 5 minutes.
Sprinkle with the garam masala and serve with rice, naan bread, pitta bread or chapattis.