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Keema Aloo By Tracey Ramseebaluck

Lamb Keema Aloo.


500g lamb mince

2tbsp ghee

2tbsp oil

1tsp cumin seeds

half tsp fenugreek seeds

Onion chopped

2 Tomatoes chopped

1tbsp crushed garlic

1tbsp grated ginger

7 or 8 green finger chillies slit

2tsp kashmiri chilli powder

2tsp cumin powder

2tsp coriander powder

1tsp garam masala

half tsp ground black pepper

half tsp cardamom powder

1 cinnamon stick

salt to taste

2or3 potatoes cut into bite size pieces, sprig of Curry leaves

1 cup of peas

1cup hot water

Chopped coriander.


Heat oil and ghee in pan then add cumin seeds and fenugreek seeds, saute for 30 to 40 seconds, then add onions,cinnamon stick, and curry leaves, cook till onions are soft and golden, then add garlic and ginger,cook till raw smell is gone, add chopped tomatoes and powdered spices, stir and cook till tomatoes are soft and mushy and oil is separating, then add the lamb mince and give a good mix and cook for 6 or 7 minutes on med High heat, then add about a cup of hot water stir and cook till bubbling, then cover and cook on med heat for about 10 minutes, add potatoes and peas and chillies, give it a stir,then cover and cook for about 20 minutes till potatoes are cooked (you can parboiled the potatoes if you want and just add them near the end),check for salt, and add chopped coriander.


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