Crispy Potato Topped Keema

By Chef Amrita Raichand

From Mummy Ka Magic

Prep: 15 minutes

Cook: 40 minutes

Method: Easy

Course: Main Course

Type: Fusion

Key Ingredients:

A delicious dish of minced lamb with potatoes

Ingredients

Large potato, peeled and thinly sliced 1
Minced lamb (keema) 2 cups
Butter for greasing and brushing
Oil 1 tbsp
Green cardamoms 6 to 8
Cloves 6 to 8
Cinnamon 1 inch
Bay leaves 2 to 3
Large onion, finely chopped 1
Ginger-garlic paste 1 tbsp
Medium tomato, finely chopped 1
Salt to taste
Coriander powder 1 tsp
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Black peppercorns, crushed for sprinkling
Fresh rosemary sprigs 2 to 3

Methods

Heat oil in a deep non-stick pan, add green cardamoms, cloves and cinnamon and sauté till fragrant. Add torn bay leaves and sauté for 30 seconds.
Add onion and sauté till golden. Add ginger-garlic paste and sauté for 30 seconds.
Preheat oven to 180°C. Grease a glass baking dish with some butter.
Add lamb mince, mix and cook till done. Add tomato and mix well. Add salt, coriander powder, chilli powder and turmeric powder, mix and cook for 2-3 minutes.
Put the lamb mixture in a greased glass baking dish, level it out and cover the layer with potato slices.
Sprinkle some salt and crushed peppercorns on top. Brush some butter and put some torn rosemary sprigs on top.
Place the baking dish on a baking tray, keep the tray in the preheated oven and bake for 10-15 minutes.
Remove from oven, decorate with a medium sized golden Christmas tree and serve hot.

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