Aloo Keema Methi (Lamb with Potatoes and Fenugreek)

Ingredients: 450 Grams Lean Mince (lamb) 1 Teaspoon Ginger Pulp 1 Teaspoon Garlic Pulp 1 1/2 Teaspoons Chilli Powder 1 Teaspoon Salt 1/4 Teaspoons Turmeric Powder 3 Tablespoons Corn Oil 2 Medium Onions, Sliced 2 Medium Potatoes Peeled, Par-boiled And Roughly Diced 1 Bunch, Fresh Fenugreek Chopped 2 Tomatoes, Chopped 50 Grams 1.5 Cups Frozen Peas 2 Tablespoons Chopped Fresh Coriander 3 Fresh Red Chillies, Seeded And Sliced

Directions:

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"