Aloo Keema

Ingredients
500gm lamb mince
3 potatoes,cut into cubes
2 onions, finely chopped
1 tsp fresh ginger, minced
1 tsp garlic paste
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp turmeric
1 tsp garam masala
1 tsp salt
2 tbsp yogurt
3 tomatoes, finely chopped
2 tbsp vegetable oil
2 cup warm water
For Garnishing
1/4 cup fresh coriander leaves, finely chopped
2 green chilies, sliced in half
Method
Heat the oil in a large pan over a high heat, add the onions and stir fry for minute or two.
Reduce the heat to medium and cook for 5 minutes until the onions are soft and transparent, stirring occasionally.
When onions are soft and transparent, add the minced meat, garlic and cook for a further 5 minutes, until all the moisture has dried up and the meat has turned brown.
Keep stirring frequently.
Next add chili powder, coriander powder, turmeric, salt and 100ml water and stirring constantly, cook for 2 minutes.
Now add chopped tomatoes and yoghurt.
Mix everything together and bring to the boil, cover and cook for 10 minutes, stirring occasionally.
Add a little water if the curry becomes dry during this time.
Then add potatoes, water and stir to mix everything.
Bring the curry to the boil, cover and cook for 30 minutes over low heat or until potatoes are cooked.
If water dries before potatoes are cooked, add more warm water.
Finally add garam masala, green chillies and coriander leaves.
Serve hot with rice and naan.