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Aloo Keema Methi (Lamb with Potatoes and Fenugreek)

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

Put the minced lamb, ginger, garlic, chilli 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 chillies.

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