| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Pakistani | Main dish, Pakistani, Mum | 4 | Servings |
INGREDIENTS
| 450 | g | Lean mince (lamb) |
| 1 | ts | Ginger pulp |
| 1 | ts | Garlic pulp |
| 1 1/2 | ts | Chilli powder |
| 1 | ts | Salt |
| 1/4 | ts | Turmeric powder |
| 3 | tb | Corn oil |
| 2 | md | Onions, sliced |
| 2 | md | Potatoes |
| Peeled, par-boiled and | ||
| Roughly diced | ||
| 1 | Bunch, fresh fenugreek | |
| Chopped | ||
| 2 | Tomatoes, chopped | |
| 50 | g | 1.5 cups Frozen Peas |
| 2 | tb | Chopped fresh coriander |
| 3 | Fresh red chillies, seeded | |
| And sliced |
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. Posted to EAT-L Digest 15 November 96 Date: Sat, 16 Nov 1996 15:56:05 +1000 From: "I. Chaudhary" <imranc@ONTHENET.COM.AU>
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