For a while now I have been suffering from a very severe case of writer’s block. I normally know exactly what I want to write about a dish before I even sit down with my laptop, but for some reason this dish has caused me many problems. Perhaps my full attention hasn’t been on the task at hand. I mean being a food blogger it is very easily to get distracted by, well… food. Now, the problem I’ve had with writing about this dish is that each time I’ve had a little case of writer’s block I’ve used it as an excuse to go and make the entire dish again. Do you know how many keema aloo’s that is? Well let me tell you, it’s a lot! Not that I’m complaining.
It is hard for us food bloggers you know. Do you realise how difficult it is to sit down and write about an amazingly tasty dish without not getting up at least once to raid the cupboards? Well I’ll tell you, it’s virtually impossible. Perhaps this is why my keema aloo recipe is only just getting posted now. I mean it was ready to go about three months ago but my love for this amazing dish has somewhat slowed down the process. Eating good food has prevented me from writing about good food. Don’t you love the irony?
Anyway, writer’s block, food blogger problems and all excuses pushed aside, this really is an amazing dish. As a nation when we think of Indian food we automatically think of chicken tikka masala and korma or maybe even a slightly more daring madras. Not many of us think to explore the other Indian dishes that are, in my opinion, even more tasty than a takeaway curry. Why not give it a go? In the meantime, I’m off to make another keema aloo…
Sunflower or vegetable oil
600g lamb mince
2 onions, peeled and thinly sliced
1 tablespoon of freshly grated ginger
3 garlic cloves, finely chopped
5 tomatoes, roughly chopped
400g potatoes, peeled and diced very small
1 fresh chilli, finely chopped
2 teaspoons of turmeric
2 tablespoons of garam masala
2 teaspoons of ground coriander
2 teaspoons of cumin
1 teaspoon of dried chilli flakes
3 tablespoons of natural yoghurt
2 tablespoons of freshly chopped coriander
Salt and fresh black pepper
Serve with basmati rice and naan bread
- Heat a couple of tablespoons of oil in a large saucepan over a medium to high heat and fry the onions until soft. Add the garlic, ginger and fresh chilli and fry for a further minute.
- Next add the lamb mince to the pan and fry until well browned. Pour all the spices into the pan and mix well. Fry for a further minute and then pour in the chopped tomatoes, water, yoghurt and the potatoes. Stir together and cook on a medium heat for 10-15 minutes.
- Stir well, turn down to a simmer and cover for 20 minutes. Meanwhile you can cook the rice and Naan bread.
- After 20 minutes remove the lid, season and mix in the fresh coriander making sure to save some for garnishing. Serve on a bed of rice with the Naan bread on the side. Enjoy!