450g/1lb lean minced (ground) lamb
1 tsp ginger pulp
1 tsp garlic pulp
1.5 tsp chilli powder
1 tsp salt
.25 tsp turmeric
3 tbsp corn oil
2 medium sliced onions
2 medium peeled
par boiled & roughly diced potatoes
1 bunch fresh chopped fenugreek
2 chopped tomatoes
50g/2oz/.5 cup frozen peas
2 tsbp chopped fresh coriander (cilantro)
3 fresh seeded and sliced red chillies
- Put the minced (ground) 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 bottomed frying pan (skillet) or a medium 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 (cilantro) and garnish with fresh red chillies.
The combination of lamb with fresh fenugreek works very well in this dish, which is delicious accompanied by plain boiled rice and mango pickle. Only use the fenugreek leaves, as the stalks can be rather bitter. This dish is traditionally served with rice.