Kheema Potato curry

 

Ingredients
Ground lamb- 1 lb( ground chicken can be used too)
Potato- 2 medium diced, boiled and peeled
Green peas- 1 cup
Onion- 1 large chopped
Tomato - 2 medoim chopped
Green chilis- 2 minced
Ginger garlic paste- 1tsp
Chili powder- 1tsp
Coriander powder- 1tsp
Garam masala- 1/2 tsp
Coriander leaves- to garnish

For tempering
Oil- 1 tbsp
Bay leaves- 2
Cinnamon- 1"
Cloves- 2
Fennel seeds- 1tbsp
Curry leaves- few

Method

1. In a pan heat oil and do the tempering. Add onions and green chili.
2. Cook till the onions are translucent. Add the ginger garlic paste and saute for few minutes.
3. Add tomatoes and mix well. Cover the pan with a lid and cook till tomatoes are soft.
4. Mash the onion and tomato mixture with the back of a spoon.
5. Add the diced potatoes and ground meat. Sprinkle salt, chili and coriander powder and mix well.
6. Cover the pan with a lid and cook for 12-15 minutes or till the meat is completely cooked.
7. Add the peas and garam masala and cook for 5 more minutes.
8. Garnish with coriander leaves and serve with naan or rice.

Ground lamb curry

Ingredients
Ground lamb- 1 lb
Onion- 2 chopped finely
Tomato- 3 chopped finely
Capsicum- 1 large chopped
Garlic ginger paste- 1tbsp
Turmeric powder- 1/4 tsp
Chilli powder- 2tsp
Coriander powder- 2tsp
Garam masala- 1tsp
Salt- as per taste
Coriander leaves- to garnish


For tempering
Butter- 2tbsp+ Oil- 2tbsp
Cinnamon- 1'
Cloves- 3
Cardamom- 2
Fennel seeds- 1tbsp


Method

1. In a pan, heat butter and oil. 
2. Add the tempering ingredients and saute for few minutes.
3. Add the onion, ginger garlic paste and turmeric powder. When the onions are soft, add the tomatoes.
4. Saute till the onion mixture turns into a thick gravy.
5. Add the ground meat and all the powders along with salt.
6. Saute till everything mixes together and the meat turns brown in color.
7. Add 1 cup of water and close the pan with a lid.
8. Cook for approximately 30-45 minutes, till the meat is thoroughly cooked.
9. Garnish with coriander leaves.

Serve with rotis.

Quick mutton gravy

Ingredients
Mutton- 1/2 lb
Onion-1
Tomato-2
Green chili-4
Mutton  masala- 2 tsps (preferred Sakthi or MDH brand)
Ginger& garlic paste-1/2 tsp +1/4 tsp
Turmeric powder- 1/4 tsp
Chili powder- 1/2 tsp
Coconut milk-1 cup*(Light coconut milk by Trader's Joe)
Coriander leaves- 2 stalks


For tempering
Cinnamon- 1 inch
Cloves-2
Star anise-2
Fennel seeds-1 tsp
Curry leaves-few


Method

1.  In a pressure cooker, cook the mutton with chili powder,1/4 tsp ginger& garlic paste and 1/2 cup of water for 20 minutes.
2. Chop the onion and tomatoes into small pieces. Slit the chili lengthwise.
3. In a pan, heat oil and add the tempering ingredients.
4. Add the onion, g.chili, ginger&garlic paste and tomatoes. Saute till the veggies become soft.
5. Add the  mutton with the cooked water, spice powders and salt.
6. Bring it to a boil and add coconut milk.
7. Cook for another 5-7 minutes.
8. Sprinkle with coriander leaves.

Serve the gravy hot with rotis or basmati rice.
The consistency of the gravy can be altered with more water or coconut milk. The coconut milk preferably adds more flavor.