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Title: Aloo Keema Methi (Lamb With Potatoes And Fenugreek)
Yield: 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
      1    peeled, par-boiled and
      1    roughly diced
      1    bunch, fresh fenugreek
      1    chopped
      2    tomatoes, chopped
     50 g  1.5 cups frozen peas
      2 tb chopped fresh coriander
      3    fresh red chillies, seeded
      1    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"

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