Recipe for Aloo Keema Methi (Lamb with Potatoes and Fenugreek) 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
450 gm Lean mince (lamb)
1 tsp Ginger pulp
1 tsp Garlic pulp
1/2 tsp Chilli powder
1 tsp Salt
1/4 tsp Turmeric powder
3 tbl Corn oil
2 med Onions, sliced
2 med Potatoes
Peeled, par-boiled and
Roughly diced
1 bn , fresh fenugreek
Chopped
2 x Tomatoes, chopped
50 gm 1.5 cups Frozen Peas
2 tbl Chopped fresh coriander
3 x Fresh red chillies, seeded
Instructions:
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.

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