Keema Curry with Crispy Bombay Potatoes

If you’re looking to enjoy a takeaway-style curry without the takeaway price tag, this Keema Curry with Crispy Bombay Potatoes is the perfect fakeaway recipe. It’s packed with warming spices, ready in under an hour and is ideal for a cosy midweek dinner or a relaxed weekend meal.

If you’re craving a curry, this simple recipe brings all the flavours of your favourite Indian takeaway straight to your own kitchen. However, instead of serving it with the usual rice, why not pair it with crispy homemade Bombay potatoes? Not only do they add a delicious crunch, but they also soak up the rich, aromatic keema beautifully. As a result, you have a hearty, satisfying meal that’s perfect for a cosy midweek dinner. Best of all, it’s quick to make, budget-friendly and guaranteed to become a family favourite.

Keema Curry with Crispy Bombay Potatoes

Serves: 4
Preparation time: 10 minutes
Cooking time: 35 minutes

Ingredients

Crispy Bombay Potatoes

• 500g Maris Piper potatoes, peeled and cut into 2cm cubes
• 1½ tsp ground turmeric
• 2 tsp nigella seeds (optional)
• 1½ tbsp vegetable oil
• Salt and freshly ground black pepper

Keema Curry

• ½ tbsp vegetable oil
• 500g lean lamb mince
• 1 medium onion, finely chopped
• 1 red pepper, diced
• 2 garlic cloves, crushed
• 3 tbsp tikka curry paste (Patak’s works well)
• 2 tbsp tomato purée
• 300ml hot lamb or chicken stock
• 100g frozen peas, defrosted
• Small bunch fresh coriander, roughly chopped

Method

1. First, preheat the oven to 220°C/200°C fan/Gas 7. Bring a saucepan of salted water to the boil, add the potatoes and simmer for 8–10 minutes until just tender. Drain well, then return them to the pan and toss with the turmeric, nigella seeds, vegetable oil, salt and freshly ground black pepper.
2. Next, spread the potatoes in a single layer on a lightly oiled baking tray. Roast for 20–25 minutes, turning halfway through the cooking time, until crisp and golden.
3. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the lamb mince, onion and red pepper, then cook for around 5 minutes, breaking up the mince with a wooden spoon until browned. If necessary, drain away any excess fat.
4. Then, stir in the garlic, tikka curry paste and tomato purée. Cook for 1 minute, stirring continuously, to allow the spices to release their flavour.
5. After that, pour in the hot stock and stir well to combine. Bring to a gentle simmer, cover with a lid and cook for 20 minutes, or until the mince is tender and the sauce has thickened slightly.
6. A couple of minutes before the end of the cooking time, stir in the peas and heat through. Finally, taste and adjust the seasoning if required.
7. To serve, gently fold the crispy Bombay potatoes into the keema along with half of the chopped coriander. Divide between warm bowls and finish with a sprinkling of the remaining fresh coriander.

Cook’s Tip

Alternatively, this recipe works just as well with lean minced beef if you prefer. What’s more, it’s an ideal dish to make ahead, as the flavours deepen and develop overnight. As a result, it’s perfect for meal prepping, batch cooking or simply enjoying an even tastier curry the following day.

 https://www.pataks.co.uk/products/spice-pastes/tikka-masala-paste

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