![\"\"](\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2021\/11\/keema-aloo.png\")
<\/a><\/p>\nAtul Kochhar served up tasty spiced lamb mince with potatoes, egg (keema aloo anda) and wheat flatbread (lachha paratha) on James Martin’s Saturday Morning.<\/p>\n
The ingredients are 2 tablespoons vegetable oil, 4 green cardamom pods, 2 black cardamom pods, 3 long thin green chillies, 12 black peppercorns, 2 dried bay leaves, 1 tsp cumin seeds, 1 inch cinnamon stick, 2 inch ginger, scrapped and fine chopped, 1 medium onion, fine chopped, 3 tablespoons Onion Paste, 500g minced lamb, 1 tablespoon ground coriander, 1 teaspoon red chilli powder, or to taste, \u00bd teaspoon garam masala, 1 teaspoon ground turmeric, 300 gm king Edward potatoes, diced to \u00bd inch, blanched by deep frying, 400ml water, small handful fresh coriander leaves, small handful fresh mint leaves, Ginger julienne, \u00bd lemon, Sea salt, \u00bd tsp Keema garam masala(see below) and 4 fried eggs with soft yolk.<\/p>\n
For the keema garam masala (Makes 2 tbsp): 4 black cardamom, 1 tsp black pepper, 1 inch cinnamon stick, 3-4 cloves and 1 inch blade of mace.<\/p>\n
For lachha paratha dough: 1 cup wheat flour \/ atta, 1 cup maida \/ plain flour \/ all-purpose flour, \u00be tsp salt, 1 tsp sugar, pinch of baking soda optional, 2 tbsp oil, \u00bd cup milk warm and water as required to knead.<\/p>\n
For lachha paratha: \u00bc cup wheat four \/ atta and oil as required.<\/p>\n