Name: Aloo Keema Methi (Lamb with Potatoes and Fenugreek)
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

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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