Aloo Keema Methi (Lamb with Potatoes and Fenugreek)
- 450 g Lean mince (lamb)
- 1 ts Ginger pulp
- 1 ts Garlic pulp
- 1 1/2 ts Chilli powder
- 1 ts Salt
- 1/4 ts Turmeric powder
- 3 tb Corn oil
- 2 md Onions, sliced
- 2 md Potatoes
- Peeled, par-boiled and
- Roughly diced
- 1 Bunch, fresh fenugreek
- Chopped
- 2 Tomatoes, chopped
- 50 g 1.5 cups Frozen Peas
- 2 tb Chopped fresh coriander
- 3 Fresh red chillies, seeded
- And sliced
1. Put the minced lamb, ginger, garlic, chilli powder, 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 karahi. Throw in the
onion and fry for about 5 minutes until golden brown.
3. Add the minced lamb and stir-fry over a medium heat for 5-7 minutes.
4. Stir in the potatoes, chopped fenugreek, tomatoes and peas and cook for
a further 5-7 minutes, stirring continuously.
5. Just before serving, stir in the fresh coriander and garnish with fresh
red chillies.
I.C.
Posted to EAT-L Digest 15 November 96
Date: Sat, 16 Nov 1996 15:56:05 +1000
From: "I. Chaudhary"
into a large bowl and mix together thoroughly. Set to one side.
2. Heat the oil in a deep round-bottemed frying pan or karahi. Throw in the
onion and fry for about 5 minutes until golden brown.
3. Add the minced lamb and stir-fry over a medium heat for 5-7 minutes.
4. Stir in the potatoes, chopped fenugreek, tomatoes and peas and cook for
a further 5-7 minutes, stirring continuously.
5. Just before serving, stir in the fresh coriander and garnish with fresh
red chillies.
I.C.
Posted to EAT-L Digest 15 November 96
Date: Sat, 16 Nov 1996 15:56:05 +1000
From: "I. Chaudhary"
