Aloo Keema Methi (lamb With Potatoes and Fenugreek)

Recipe Ingredients

450 grams	15oz	Lean mince - (lamb)
1 teaspoon	5ml	Ginger pulp
1 teaspoon	5ml	Garlic pulp
1 1/2 teaspoons	7.5ml	Chile powder
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Turmeric powder
3 tablespoons	45ml	Corn oil
2 tablespoons	30ml	Onions - sliced (medium)
2 tablespoons	30ml	Potatoes (medium) Peeled - par-boiled and Roughly diced
1		fresh fenugreek Chopped
2		Tomatoes - chopped
50 grams	1.8oz	1.5 cups frozen peas
2 tablespoons	30ml	Chopped fresh coriander
3		Fresh red chilees - seeded and sliced

Recipe Instructions

Put the minced lamb, ginger, garlic, chile powder, salt and turmeric into a large bowl and mix together thoroughly. Set to one side.  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.  Add the minced lamb and stir-fry over a medium heat for 5-7 minutes.  Stir in the potatoes, chopped fenugreek, tomatoes and peas and cook for a further 5-7 minutes, stirring continuously.  Just before serving, stir in the fresh coriander and garnish with fresh red chilees.

Source:
Imran Chaudhary - Queensland, Australia

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