Aloo Keema Methi (Lamb With Potatoes And Fenugreek) Recipe

• 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

1. 1.
2. Put the chopped lamb, ginger, garlic, chilli pwdr, salt and turmeric into a large bowl and mix together thoroughly.
3. Set to one side.
4. 2.
5. Heat the oil in a deep round-bottemed frying pan or possibly karahi.
6. Throw in the onion and fry for about 5 min till golden.
7. 3.
8. Add in the chopped lamb and stir-fry over a medium heat for 5-7 min.
9. 4.
10. Stir in the potatoes, minced fenugreek, tomatoes and peas and cook for a further 5-7 min, stirring continuously.
11. 5.
12. Just before serving, stir in the fresh coriander and garnish with fresh red chillies.
13. I.C.

ginger pulp, garlic, chilli pwdr, salt, turmeric, corn oil, onions, potatoes, tomatoes, fresh coriander, fresh red chillies

Taken from cookeatshare.com/recipes/aloo-keema-methi-lamb-with-potatoes-and-fenugreek-64276 (may not work)