MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Aloo Keema (Minced Lamb With Potatoes)
Categories: Indian, Lamb
Yield: 1 Batch

1 lb Lamb/beef/chicken (80%
-lean); minced
2 md Potatoes; cubed
3 tb Mustard oil (substitute
-with canola/vegetable)
1 Bay leaf
3 Green cardamom pods; cracked
-open
1 Cinnamon stick (1")
3/4 c Onion; chopped
3 cl Garlic; finely chopped
1 Fresh ginger shoot (2");
-finely chopped
3/4 c Tomatoes; chopped
1/4 ts Turmeric powder
2 ts Kashmiri chili powder;
-adjust to tolerance
3 tb Plain yogurt
Salt; to taste
Cilantro; chopped; to
-garnish

MMMMM---------------------------SPICES--------------------------------
1 ts Cumin seeds
1 1/2 ts Coriander seeds
1 ts Black peppercorns; adjust to
-tolerance
4 Cloves
1/4 ts Fennel seeds

Coarsely grind spices together.

In a cooking pot with lid, on high, heat up the oil until you see
ripples on the surface and it smokes slightly. Reduce the heat to
medium. Temper the oil with bay leaf, cinnamon stick, and green
cardamom pods. Add the onions next. Cook the onions until they turn
light brown, about 3 to 5 minutes. Add the garlic & ginger next and
saute for about 1 minute until you smell the aroma. Next, add the
coarsely ground spices to the pot. Toast the spices for another
minute. Add the chopped tomatoes next along with turmeric and red
chilli powder. Cook for 3 to 5 minutes or until you see oil
separating on sides of the pan. Add the potatoes next, mix together,
reduce heat to low and cover the pot. Let cook covered for 8 to 10
minutes until the potatoes are almost 70% cooked. Remove the lid.

Turn heat to high and add minced lamb to the pot. Work it with a
spoon for about 8 to 10 minutes on medium heat. The meat will start
separating, changing color, sweating and becoming watery. Do not
worry, everything is going as per plan.

Next, add yogurt, 1/4 cup water, and salt to the pot. Mix well. Turn
the heat to the lowest possible on your burner, cover the pot with
lid and let simmer on low heat for about 22 to28 minutes. You'll need
to stir and check periodically to ensure that lamb is not sticking to
the bottom. Add more water if needed.

Note: The cooking time will vary if you are using beef or chicken.
Also, do not add too much water at the beginning because ground meats
leave moisture as they cook. Add water at intervals as per the
consistency you want. At the end of about 20 minutes of cooking you
will see that oil separating from and change in color of the ground
meat. Check that the potatoes are cooked through at this point.

Remove the lid, check the salt and cook on high again for 5 minutes
until everything comes together.

Garnish with chopped cilantro and serve warm with flatbreads & salad.

Recipe by sanjuro

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/aloo-keema.txt>

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