(Lamb Mince with Potatoes Curry)
Can you tell how much I love potatoes, that I choose to put it in everything...
Dice the potatoes into small cubes, I prefer keeping skin on. Fry them until golden brown and drain on a paper towel.
Chop the white onions and green chilli in long slices. Crush the ginger and garlic really small. Either use 2 tomatoes chopped into small pieces or you can use half a can of chopped tomatoes blended into a paste. Chop the coriander for garnish.
(Tip, I put my kheema in a sieve and run cold water all over making it loose, you will notice the kheema becoming soft. Keep mixing and rinsing with water for a couple of seconds, don't over rinse)
In a saucepan, add oil and all your dry spices. Wait for them to cook slighlty before adding the ginger and garlic. Make sure you brown these off and then add the onions. Mix throughly and cover & cook for a few minutes or until onions have become golden brown.
Add the mince, let the kheema cook for atleast 25 minutes on medium flame, keep mixing so it does not burn and you want it to be loose so break apart any bits that are chunky.
Add the powder spices and the chopped tomato paste and a big dollop of the tomato puree. Combine all together and cook for about 10 minutes on low flame. Once you notice the oil separating or when you feel like its cooked enough, add your pre fried potatoes and cook for another 8-10 minutes. Add a squeeze of lemon juice and salt to taste. It should be a dry-ish consistency.
Garnish with the coriander and chilli. Sometimes I like to sprinkle garam masala on top for more flavour.
Enjoy with rotlis and onion salad.