Aloo Keema Methi Ingredients
- Minced lamb - 450 gm
- Ginger pulp - 1 teaspoon
- Garlic pulp - 1 teaspoon
- Chilli powder - 1.5 teaspoons
- Salt - to taste
- Turmeric powder - 0.25 teaspoon
- Oil - 2 Tablespoons
- Onions - 2 medium, sliced
- Potatoes - 2 medium, peeled, par-boiled, and coarsely diced
- Fenugreek - 1 bunch, chopped
- Tomatoes - 2, chopped
- Frozen Peas - 1.5 cups
- Coriander leaves - 2 Tablespoons, chopped
- Fresh Red chillies - 3, de-seeded and sliced
Method
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-bottomed 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.
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