The classic and time-honoured combination of minced meat (keema), potatoes (aloo), and peas (matar) results in a satisfying and luscious traditional-style Indian dish.
Here is my version which uses lamb mince, but you can use beef instead if you wish.
This is a traditional-style curry and doesn’t require any base gravy. It will serve 3-4 people and takes about 45 minutes to make. Serve with plain boiled rice or chapati.
- 200g Potato, peeled, boiled, and chopped into 2cm chunks
- 5 TBSP (75ml) Oil/Ghee
- 2 tsp Cumin Seeds
- 10cm Cassia Bark
- 6 Green Cardamom, split open
- 250g Onions, finely chopped (unpeeled weight 300g)
- 3 TBSP Ginger/Garlic Paste
- 1 TBSP Mix Powder
- 1½ tsp Curry Powder of your choice
- 2-3 tsp Kashmiri Chilli Powder
- 1 tsp Salt
- 5 TBSP Tomato Purée (double concentrated)
- 500g Minced Lamb (or Beef)
- 2 finely chopped Fresh Tomatoes, or half a 400g tin of chopped tomatoes.
- A handful of Coriander Stalks, finely chopped
- 2-5 Fresh Green Chillies, finely chopped (optional)
- 120g Peas, defrosted
- ½ tsp Garam Masala
- A handful of finely chopped Coriander Leaves
- Firstly, boil the peeled and chopped potatoes in salted water for 12-15 minutes or until tender but still firm.
- Meanwhile heat the oil in a large frying pan or saucepan on medium high heat.
- Throw in the cassia bark, cumin seeds, and the green cardamom pods. Stir occasionally for 1 minute allowing the spices to infuse the oil with flavour.
- Next add the chopped onions. Fry for 5 minutes or until they turn translucent, stirring occasionally.
- Now add the ginger/garlic paste and continue frying for a further couple of minutes, stirring occasionally to stop the paste sticking to the pan.
- Add the mix powder, curry powder, Kashmiri chilli powder, and the salt.
- Fry for a further minute, stirring frequently then stir in the chopped fresh tomato, tomato purée, coriander stalks, and the optional green chilli.
- Increase the heat to high and let cook for a couple of minutes, stirring every 30 seconds or so.
- Then add the mince lamb/beef and cook for 2 minutes more, stirring frequently.
- Add about 300ml of water, stir, and bring it all up to a boil.
- Now reduce the heat to low, cover, and simmer gently for 30 minutes.
- Stir in the peas, potatoes, and fresh coriander leaves, turn up the heat to medium, and leave to cook uncovered for 5 minutes, or until thick.
- Remove the cassia bark and serve.
- All spoon measurements are level, i.e. 1 tsp=5 ml, 1 TBSP=15ml.