Aloo Keema Methi (lamb With Potatoes and Fenugreek)

Recipe Ingredients

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

Recipe Instructions

1. Put the minced lamb, ginger, garlic, chile 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 chilees.

Source:
Imran Chaudhary - Queensland, Australia

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