A very dear friend of mine had an operation, resulting in a no fat oil diet, minimum 20g per day. I devised this dish. Here is the recipe.
Rachel’s keema, aloo, muttar curry.
Ingredients
Two onions.
500g chicken mince (5% fat)
300ml passata
Three green chillies, finely sliced (optional)
1 tablespoon garlic paste
1 tablespoon ginger paste
1 cup frozen peas
Two potato’s peeled and sliced into small pieces.
Spices
1 level tablespoon ground coriander
1 level tablespoon ground cumin
1 level tablespoon maldon sea salt
1 level tablespoon Kashmiri chilli powder
1 teaspoon coarse ground black pepper
Finish
Handful of fresh chopped coriander
Tablespoon friend fenugreek
Prep.
Kettle boiled water (less than 1 litre)
Rough chopped onions, cut into 8s, boil in water, drain. Slightly cook and blitzed into a paste with a little water
To cook, use a non stick pan with lid.
Cook.
Heat pan add onion purée and cook for a few minutes. Add garlic and ginger paste, cook for a couple of minutes. Next add all the spices, chillis, stir in well, add a little water. Cook a couple of minutes. Add tomato passata stir in an cook for a further few minutes with lid on. Add mince mix well, cover and stir occasionally. When cooked add potato’s, and cover with water. Cover snd simmer until potato’s are soft, leave lid off to reduce sauce. Add peas, stir in and cook for a few minutes. When the consistency you require is achieved (sauce or dry) add fenugreek and coriander, stir in well. Take off heat after a minute and leave lid on. Enjoy.
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