Ingredients
- 450 gm Lean mince (lamb)
- 1 tsp Ginger pulp
- 1 tsp Garlic pulp
- 1 1/2 tsp Chilli pwdr
- 1 tsp Salt
- 1/4 tsp Turmeric pwdr
- 3 Tbsp. Corn oil
- 2 med Onions, sliced
- 2 med Potatoes Peeled, par-boiled and Roughly diced
- 1 bn , fresh fenugreek Minced
- 2 x Tomatoes, minced
- 50 gm 1.5 c. Frzn Peas
- 2 Tbsp. Minced fresh coriander
- 3 x Fresh red chillies, seeded And sliced
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Aloo Keema Methi (Lamb With Potatoes And Fenugreek)
Servings: 4
Directions
- 1. Put the chopped lamb, ginger, garlic, chilli pwdr, salt and turmeric into a large bowl and mix together thoroughly. Set to one side.
- 2. Heat the oil in a deep round-bottemed frying pan or possibly karahi. Throw in the onion and fry for about 5 min till golden.
- 3. Add in the chopped lamb and stir-fry over a medium heat for 5-7 min.
- 4. Stir in the potatoes, minced fenugreek, tomatoes and peas and cook for a further 5-7 min, stirring continuously.
- 5. Just before serving, stir in the fresh coriander and garnish with fresh red chillies.
- I.C.
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