Indian Curried Minced Lamb (Keema) Hotpot Recipe

Minced lamb and potato hotpot with Indian influenced (keema matar) flavours.

Indian Curried Minced Lamb (Keema) Hotpot Recipe

British cooking sensibilities and Indian flavours are my idea of food heaven, my minced lamb hotpot uses a pretty classic Indian keema matar curry to fill a very British "pie".

Course Main Course

Cuisine Modern British

Keyword Curried Lamb Hotpot, Keema Hotpot, minced lamb hotpot

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings Servings

Calories 1126kcal

Author Brian Jones

Ingredients

For the Keema Filling:

1 Medium Onion 150g
4 Garlic Cloves
2 Green Finger Chilli Peppers
1 tablespoon Ghee
12-18 Curry Leaves
400 g Minced Lamb 14oz
2 tablespoon Tomato Puree
1 teaspoon Coriander Powder
1 teaspoon Ground Cumin
1 teaspoon Ground Turmeric
1 teaspoon Kashmiri Chilli Powder
⅛ teaspoon Ground Cardamom
⅛ teaspoon Ground Cloves
⅛ teaspoon Ground Cinnamon
1 Generous Pinch Salt
1 teaspoon Light Brown Sugar
250 ml Lamb Stock 1 Cup
175 g Frozen Peas 1¼ Cups
2 teaspoon Dried Fenugreek Leaves

For the Potatoes:

500 g Potatoes 3 Medium (Use a floury variety)
2 tablespoon Ghee
½ teaspoon Kashmiri Chilli Powder
½ teaspoon Garam Masala
¼ teaspoon Ground Turmeric
¼ teaspoon Salt

Instructions

Peel the onion, then chop it into a 4-5mm (¼") dice.
Peel the garlic and dice it as finely as you can.
Cut the chilli peppers into rounds.
Heat a 30cm or 12" frying pan over a high-medium heat and add the ghee.
Throw in the curry leaves, chilli peppers and onions and fry for 3-4 minutes until the onions begin to become golden at the edges.
Add the garlic and cook for another minute, stirring all of the time to prevent the garlic from burning.
Crank the heat up under the pan as high as it will go, add the minced lamb and cook it until it is browned all over. This will take between 4 and 6 minutes.
Turn the heat down to medium, add the tomato puree, and cook it for a couple of minutes in the lamb's fat, stirring fairly regularly.
Sprinkle over the ground coriander, cumin, Kashmiri chilli powder, turmeric, ground cardamom, cloves, cinnamon, salt and brown sugar, then mix it through the minced lamb.
Pour in the lamb stock, mix well and cook for 10 minutes over a medium heat.
Whilst the lamb is cooking defrost the peas by placing them in a colander and running cold water over them for a few minutes.
When the lamb has had 10 minutes, remove it from the heat add the peas and crush in the dried fenugreek, stir and set aside whilst you prepare the potatoes.
Mix the chilli powder, turmeric, garam masala and salt for the potatoes in a small bowl and melt the ghee over a low heat.
Cut the potatoes into 5-6mm (¼") thick slices, a mandolin really helps with this step.
Add the potatoes to a mixing bowl, pour over the melted ghee and spice mix, then toss to coat the potatoes evenly.
Pour a third of the curried lamb mince mix to the bottom of a 21cm x 16cm x 4.5cm or 8″ x 6″ x 2″ casserole dish (1 Litre), then add a layer of the potato slices.
Add the remaining lamb and arrange the remaining potatoes over the top of the curry.
Cover the dish with foil and place it in a preheated oven at 180°C or 350°F for 50 minutes. Then remove the foil turn the oven up to 220°C or 430°F (fan mode if possible) and bake until the potatoes are golden on top. This should take around 15 minutes.

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