Kheema aur aloo masala

Ingredients

• Oil – 3 tbsp
• Cumin seeds – 1/2 tsp
• Cloves – 3
• Green cardamom – 3
• Cinnamon stick (1 inch size) – 1
• Black cardamom (optional) – 1
• Mace (optional) – 1
• Lamb mince – 250 to 300 gms
• Potato (medium size, chopped) – 1
• Ginger and garlic paste – 2 tsp
• Chilli powder – 3/4 tsp
• Turmeric powder – 1/4 tsp
• Cumin powder – 1/2 tsp
• Coriander powder – 1 tsp
• Curd – 3 tbsp
• Salt – as per taste
• Coriander leaves (chopped) – few

Method

• Cut potato into small pieces and keep it aside.
• Preheat the vessel or kadai, add oil when hot, add whole spices all, and let it splutter for few seconds.

• Add kheema and sauté for 3 to 4min on medium flame; add ginger and garlic paste, mix and sauté for 2min.

• Add all dry spices, potato and curd mix all, simmer the flame and cook for 15min by closing the lid.

• In between stir, the lamb mince, potato and the spices are mixed well and have left water and oil while cooking.

• Let it cook till the lamb mince and potato are cooked well and is as per your consistency.

• At last garnish with coriander leaves and serve.
• It will be semi dry type masala curry, which goes well with chapathi(roti) or plain rice and any dal or rasam.

Notes

• Can avoid black cardamom and mace as it is over powering the curry.
• Can reduce spices as per your taste.
• Can add bones in the mince it will give more taste to the masala curry, if adding first roast the bones as it takes time to cook.
• No need to add water, as mince starts leaving water while cooking and the curd is added it will get cooked fast.