Crispy Potato topped Keema

Ingredients list for Crispy Potato topped Keema

• 1 large Potato peeled and thinly sliced
• 2 cups Lamb mince
• Butter for greasing + brushing
• 1 tablespoons Oil
• 6-8 Green cardamom
• 6-8 Cloves
• 1 inch Cinnamon
• 2-3 Bay leaves
• 1 large Onion finely chopped
• 1 tablespoon Ginger-garlic paste
• 1 medium Tomato finely chopped
• to taste Salt
• 1 teaspoon Coriander powder
• 1 teaspoon Red chilli powder
• 1/2 teaspoon Turmeric powder
• for sprink Crushed black peppercorns
• 2-3 Fresh rosemary sprigs

Method

1. Preheat oven at 180°C. Grease a glass baking dish with some butter.
2. Heat oil in a small non-stick deep-pan. Add green cardamoms, cloves and cinnamon and sauté till fragrant. Add torn bay leaves and sauté for 30 seconds.
3. Add onion and sauté till golden. Add ginger-garlic paste and sauté for 30 seconds. 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.
4. Put the lamb mixture in a greased glass baking dish, level it out and cover the layer with sliced potato.
5. Sprinkle some salt and crushed peppercorns on top. Brush some butter and put some torn rosemary sprigs on top.
6. Put the baking dish on a baking tray. Place the baking tray in preheated oven and bake for 10-15 minutes.
7. Remove from oven, decorate with a medium size golden paper Christmas tree and serve hot.

Nutrition Info