Mutton Keema Aloo Curry

Mutton Keema Aloo Curry 

Ingredients:

Minced meat 1kg (ask the butcher to add a lot of fat in it)

4 medium potatoes - cut into medium cubes

2 large red onions - thinly sliced

2 tomatoes - chopped

1 large head of garlic - minced 

1 tbsp ginger paste

1 tsp turmeric powder

1 tsp red chilli powder

1 tsp cumin seeds - crushed into a coarse powder

1 tsp coriander seeds - crushed into a coarse powder

2 large bay leaves

4-6 dry red chillies 

I cup of greek yogurt

A handful of chopped coriander leaves

1 cup of ghee

2 tbsp cashew nuts (soaked in water)

Salt

1 tsp homemade garam masala powder 

1/4 tsp roase water

1/4 tsp kewra water

Method:

In a kadai heat the ghee and add the bay leaf and dry red chillies.

Fry for a few seconds or until the oil becomes aromatic.

Throw in the onions.

Add salt and sugar and fry the onions until they turn crispy, golden and brown.

Add the ginger-garlic paste to it and fry for another minute.

Add the tomatoes and cook until jammy.

Once the curry paste starts to ooze out oil add the minced meat, salt to season, turmeric powder and red chilli powder.

With a wooden spatula mix and cook the mutton keema until they brown.

Add the yogurt and keep mixing.

When everything is well incorporated cover the kadai and let it cook until all the water evaporates.

Add the cubed potatoes and rest of the spices.

Cook for another minute.

Add 2 cups of hot water and cover to cook the potatoes.

Add more salt to season the potatoes.

Cook until the potatoes are fork tender.

Keep the gravy a little towards the drier side.

Add the cashew nuts paste, rose water and the kewra water.

Mix and cook until the oil separates.

Add a lot of chopped coriander leaves and finish the cooking.

Serve piping hot with chapati or naan or pulao or your choice.