Saturday, 5 January 2008

Saffron's recipe of 2007: Keema aloo

Sometimes you really hit the jackpot with a recipe, and just can't get it out of your head. This is one of those for me. In fact, I'd go so far as to say it was my taste sensation of 2007.

I found it in the Guardian, a favourite haunt for new cooking ideas. The article that accompanies it is not bad either, so definitely do go and take a look.

The recipe is a Pakistani take on mince and tatties, only far more exciting (g). I cooked it for parties, impromptu engagement celebrations and other occasions throughout 2007, and even took a jar of the spices with me to Turkey to make it for my kind hosts in Konya and Istanbul. I made it there with lamb and with beef, and in Japan with chicken and with the beef/pork mix that is the standard mince here. In all cases, plates have been cleared and (importantly (g)) I am far from tiring of it.

As an aside, my dear host U in Istanbul recognized the dish as similar to something in Turkish cuisine (with different spicing, obviously (g)). If you're reading, U, I'm sure we would all love to try the Turkish version if you have the recipe...

St Google gives up several recipes for tandoori masala powder. Many of them include red food colouring. This one doesn't, and is pretty fabulous. In Japan, you can get amchoor/amchur/dried mango powder (a souring agent) from Ohtsuya in Ameyoko in Ueno (near to Okachimachi Stn). If you can't get it, use extra lemon instead.

I find that no oil is necessary in this, but go ahead if you feel it needs it.

Rasool Bibi's family recipe: Keema aloo

Try eating Keema aloo with chapatis or pitta bread, with a few drops of lemon juice squeezed on top.

Serves 4

455g lamb mince
4-6 green and red chillies
1 medium sized onion
4 medium sized tomatoes
3-4 medium sized potatoes
a handful of coriander
2 tbs olive oil
1 tbs chilli powder
1 tbs tandoori masala powder
1 tsp crushed ginger
1 tsp crushed garlic
1 tsp crushed black pepper
1 tsp turmeric
1 lemon

Chop the tomatoes, onions and chillies and put into a pot with a few drops of olive oil.
Stir over a medium heat for a few minutes.

Add the spices and a few tablespoons of olive oil and heat for around five minutes. Add the mince and a splash more olive oil and stir until the mince looks uniformly cooked.

Meanwhile peel and slice the potatoes and add to the mince.

Finely chop the coriander and add to the pot. Place a lid on top and allow the potatoes to cook right through.

Serve with yoghurt or raita.

Tandoori masala powder

4 tsp ground coriander
3 tsp ground cumin
4 tsp garlic powder
4 tsp paprika
3 tsp ground ginger
2 tsp mango powder (amchoor)
1 tsp dried mint
1 tsp chilli powder (optional; I tend to add the heat in the pot or at the table)

Mix and store until needed in an airtight container.


No comments: