Aloo Keema Methi (Lamb with Potatoes and Fenugreek)

Categories: Main dish | Pakistani | Mum

Serves: 4 Servings

Ingredients:

450 g Lean mince (lamb)
1 ts Ginger pulp
1 ts Garlic pulp
1 1/2 ts Chilli powder
1 ts Salt
1/4 ts Turmeric powder
3 tb Corn oil
2 md Onions, sliced
2 md Potatoes
Peeled, par-boiled and
Roughly diced
1 Bunch, fresh fenugreek
Chopped
2 Tomatoes, chopped
50 g 1.5 cups Frozen Peas
2 tb Chopped fresh coriander
3 Fresh red chillies, seeded
And sliced

Instructions:
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"

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