Aloo Keema Methi (lamb With Potatoes and Fenugreek)

Course : Indian
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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 medium tomatoes -- chopped
50 grams 1.5 cups frozen peas
2 tablespoons chopped fresh coriander
3 medium fresh red chilees -- seeded and sliced

Preparation / Directions:

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.

3 Kitchen's say:
  (3 1/2 Stars!)
Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Indian Recipes