Keema Potato Casserole

Ingredients list for Keema Potato Casserole

• 400 grams Chicken mince (keema)
• 2 medium Potatoes , boiled, peeled and cut into 1/2 inch cubes
• 3 tablespoons Oil
• 1 teaspoon Cumin seeds
• 1 tablespoon Ginger-garlic paste
• 1 large Onion , finely chopped
• 1 large Tomato , finely chopped
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• to taste Salt
• 1 1/2 tablespoon Fresh coriander leaves , chopped
• 1/2 teaspoon Garam masala powder
• 1 tablespoon Butter
• 1-2 sprigs Fresh oregano
• 2 teaspoons Lemon juice
• a few to garnish Fresh parsley sprigs

Method

1. Heat 2 tablespoons oil in a non-stick pan, add cumin seeds and sauté till it changes colour.
2. Add ginger-garlic paste and sauté for 1 minute. Add onion, mix and sauté till golden brown. Add tomato and sauté till soft and pulpy.
3. Add turmeric powder, red chilli powder, cumin powder and coriander powder, mix and sauté for 1 minute.
4. Preheat oven to 180° C.
5. Add 3-4 tablespoons water, to the pan mix and cook for 1-2 minutes. Add chicken mince, mix and cook for 5-7 minutes.
6. Add salt and mix. Switch off heat, add coriander leaves and mix. Add garam masala powder and mix well.
7. To prepare herbed potatoes, take remaining oil in a bowl, add butter, oregano leaves, lemon juice and salt in a bowl and mix well. Add potato cubes and mix well.
8. Put chicken keema in a square glass baking dish and spread evenly. Put herbed potatoes on top and spread evenly.
9. Place the baking dish in the preheated oven and bake for 30-35 minutes.
10. Bring the dish out of the oven, garnish with parsley and serve hot.