Aloo Keema – Ground Lamb and Potato Curry

Steps

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1. 1
   Heat peanut oil in a pan until hot. Add ground lamb and leave it alone to develop color on the bottom without stirring.
   ▶ ≈1:48
2. 2
   Sprinkle salt on the lamb, then add finely grated ginger and garlic, green chilli, and sliced red onion. Stir constantly to prevent burning the aromatics and to break up the meat as much as possible.
   ▶ ≈2:53
3. 3
   Add diced tomatoes and stir through, allowing the liquid to release. Taste and adjust salt as needed.
   ▶ ≈9:38
4. 4
   Add curry powder, coriander powder, cumin powder, and garam masala. Stir well to bloom the spices and release their aromatic flavors.
   ▶ ≈9:53
5. 5
   Add the parboiled potatoes and water. Stir to combine and simmer for a few minutes until the potatoes are heated through and the flavours meld.
   ▶ ≈10:30
6. 6
   Stir in the rinsed frozen peas and mix well.
   ▶ ≈12:28
7. 7
   Turn off the heat and stir through the coriander stems and leaves. Taste and adjust seasonings to your preference.
   ▶ ≈13:59
8. 8
   Serve in bowls and enjoy with rice.
   ▶ ≈14:51