Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 450      gram          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      medium        onions -- sliced
   2      medium        potatoes
                        peeled -- par-boiled and
                        roughly diced
   1      bunch         -- fresh fenugreek
                        chopped
   2                    tomatoes -- chopped
  50      grams         1.5 cups frozen peas
   2      tablespoons   chopped fresh coriander
   3                    fresh red chilees -- seeded
                        and sliced

Preparation:

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.