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Aloo Keema Methi (Lamb with Potatoes and Fenugreek)

A home-style Aloo Keema Methi (Lamb with Potatoes and Fenugreek) made with Lean Mince, Ginger Pulp, Garlic Pulp, Chilli Powder, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 450 g
• 1 tsp
• 1 tsp
• 1 1/2 tsp
• 1 tsp
• 1/4 tsp
• 3 tbsp
• 2
• 2
• Par Boiled
• Roughly Diced
• 1 bunch
• 2
• 50 g
• 2 tbsp
• 3

Method (preview)

1. 1

   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. 2

   Heat the oil in a deep round-bottemed frying pan or karahi.

3. 3

   Throw in the onion and fry for about 5 minutes until golden brown.

4. 4

   3. Add the minced lamb and stir-fry over a medium heat for 5-7 minutes.

5. 5

   4. Stir in the potatoes, chopped fenugreek, tomatoes and peas and cook for a further 5-7 minutes, stirring continuously.

6. 6

   5. Just before serving, stir in the fresh coriander and garnish with fresh red chillies.

7. 7

   I.C.

8. 8

   Posted to EAT-L Digest 15 November 96