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Here is an Indian recipe again. Oh yes, I love it. The Kheema Aloo can be served with rice but also with parathas (can be bought already done to gain time) which I did today. As the lamb has a strong taste, I would recommend beef to those who do not like lamb. In either case, you will sure enjoy:

4 servings

1 tbsp of vegetable oil

4 of cardamoms

1 stick of cinnamon

3 cloves of nutmeg

2 onions minced

375g of ground lamb or beef

3 tsp of garam masala

1 tbsp of garlic paste

1 tsp of ginger paste

2 tsp of salt

200g of 1cm diced potatoes

150g of frozen sweet peas

2 medium tomatoes

Warm water

4 tbsp of fresh cut coriander (also known as cilantro)

In a sauce pan, heat the oil and add cardamoms, cinnamon and nutmeg. After a few minutes, add the onions and later the meat while stirring often. Add the garam masala, garlic, ginger and salt.

Stir for about 7 minutes.

Add the potatoes and the tomatoes, then the warm water (not too much to avoid the dish to be to liquid). Cover and let it simmer for 5 to 10 minutes until the potatoes are done.

Finally, garnish with the coriander and serve.