Crispy Potato Topped Keema

About Crispy Potato Topped Keema

Ingredients

• Large potato, peeled and thinly sliced 1
• Minced lamb (keema) 2 cups
• Butter for greasing and brushing
• Oil 1 tbsp
• Green cardamoms 6 to 8
• Cloves 6 to 8
• Cinnamon 1 inch
• Bay leaves 2 to 3
• Large onion, finely chopped 1
• Ginger-garlic paste 1 tbsp
• Medium tomato, finely chopped 1
• Salt to taste
• Coriander powder 1 tsp
• Red chilli powder 1 tsp
• Turmeric powder ½ tsp
• Black peppercorns, crushed for sprinkling
• Fresh rosemary sprigs 2 to 3

How to Make Crispy Potato Topped Keema (Stepwise Photos)

Method

1. Heat oil in a deep non-stick pan, add green cardamoms, cloves and cinnamon and sauté till fragrant. Add torn bay leaves and sauté for 30 seconds.
2. Add onion and sauté till golden. Add ginger-garlic paste and sauté for 30 seconds.
3. Preheat oven to 180°C. Grease a glass baking dish with some butter.
4. Add lamb mince, mix and cook till done. Add tomato and mix well. Add salt, coriander powder, chilli powder and turmeric powder, mix and cook for 2-3 minutes.
5. Put the lamb mixture in a greased glass baking dish, level it out and cover the layer with potato slices.
6. Sprinkle some salt and crushed peppercorns on top. Brush some butter and put some torn rosemary sprigs on top.
7. Place the baking dish on a baking tray, keep the tray in the preheated oven and bake for 10-15 minutes.
8. Remove from oven, decorate with a medium sized golden Christmas tree and serve hot.

Additional Tips and Tricks

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Chef Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps