Cooking Index - Cooking Recipes & IdeasAloo Keema Methi (lamb With Potatoes and Fenugreek) Recipe - Cooking Index

Aloo Keema Methi (lamb With Potatoes and Fenugreek)

Cuisine: Indian
Type: Lamb, Vegetables
Courses: Dressings, Starters and appetizers
Serves: 4 people

Recipe Ingredients

450 grams 15ozLean mince - (lamb)
1 teaspoon 5mlGinger pulp
1 teaspoon 5mlGarlic pulp
1 1/2 teaspoons 7.5mlChile powder
1 teaspoon 5mlSalt
1/4 teaspoon 1.3mlTurmeric powder
3 tablespoons 45mlCorn oil
2 tablespoons 30mlOnions - sliced (medium)
2 tablespoons 30mlPotatoes (medium) Peeled - par-boiled and Roughly diced
1   fresh fenugreek Chopped
2   Tomatoes - chopped
50 grams 1.8oz1.5 cups frozen peas
2 tablespoons 30mlChopped 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.

Imran Chaudhary - Queensland, Australia


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