Lemoni Dahi Aloo Qeema

Ingredients

• ½ kg qeema (ground meat)
• 2 potatoes, peeled and cut into chunks
• 1 cup yogurt
• 1 large onion, chopped (or 2 medium onions)
• 1 tbsp ginger-garlic-green chili paste
• ¼ cup butter
• ¼ cup oil
• 1 lemon slice
• 1 tsp garam masala
• Red chili powder, to taste
• 2 tsp Kashmiri chili powder
• 2 tsp coriander (dhania) powder
• 2 tsp cumin (zeera) powder
• ½ tsp turmeric
• Salt, to taste
• 2 tbsp water, for sautéing the spices
• 1 cup water, for cooking the potatoes

For Garnish

• Fresh cilantro
• Green chilies
• Thinly sliced fresh ginger

Instructions

1. Brown the onion: Melt the butter with the oil in a large pan. Add the chopped onion and fry until golden brown.
2. Add the aromatics: Add the ginger-garlic-green chili paste and sauté for about 1 minute.
3. Cook the qeema: Add the qeema and cook, breaking it apart as you stir, until it changes color and the released water has dried.
4. Add the spices: Add garam masala, red chili, Kashmiri chili, coriander powder, cumin powder, turmeric and salt. Add 2 tablespoons water and sauté for 2–3 minutes. Add another small splash of water only if needed to prevent sticking.
5. Add the yogurt: Stir in the yogurt and mix well. Continue cooking until the yogurt cooks down and the oil begins to separate from the masala.
6. Add potatoes and lemon: Add the cut potatoes and lemon slice together. Sauté for a few minutes so the potatoes are coated well in the qeema masala.
7. Cook until tender: Add 1 cup water, cover and cook over low-medium heat for approximately 10 minutes, or until the potatoes are tender. If needed, cook uncovered briefly to reduce excess liquid to your preferred consistency.
8. Garnish: Once the qeema and potatoes are fully cooked, turn off the heat and garnish with fresh cilantro, green chilies and thinly sliced ginger.