The inspiration for this weeks Curry Monday came from my brother. He had originally asked for me to do a Lamb Methi, but as I didn’t have any fenugreek leaves decided to make Kheema Aloo, Kheema meaning spicy minced meat and Aloo, dry curry.
My goodness was this curry hot. I didn’t put in as much chilli powder as the recipe suggested, but it was still very very spicy! I ended up stirring some cream into mine in an attempt to cool it down.
Things are a bit manic over the next week so don’t expect another update until next Sunday or Monday. A week today Hubby and I celebrate our 1st Wedding Anniversary. I can’t believe how fast a year has gone. Coincidentally our wedding photos are featured in the Real Life section of this months edition of Wedding Ideas. As to which couple we are…I’ll leave you to guess.
1 1/2 tsp rapeseed oil
2 cardamom pods
1/2 tsp cinnamon
1 onion, finely chopped
1 tsp minced garlic
250g minced lamb
1 tsp garam masala
1 tsp chilli powder (less if you don’t want it spicy)
1 tsp grated ginger
pinch of salt
3 small potatoes cut into small cubes
1/2 can (200g) chopped tomatoes
50ml hot water
2 tbsp fresh coriander
1) Heat the oil then fry cardamom, cinnamon and cloves for 3 mins.
2) Add the lamb along with garam masala, chilli, garlic, ginger and salt. Stir well then cook for 5 min.
3) Stir in potatoes water and tomatoes. Cover and simmer for 10-15, until potatoes are cooked.