:: Aloo Keema Methi - Indian meat recipe ::


Recipe - Home ›› Indian Recipe ›› Indian Meat Recipe

Aloo Keema Methi

Features

Non-vegetarian dish, served as main course

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

Put the minced lamb, ginger, garlic, chilli powder, salt and turmeric into a large bowl and mix together thoroughly.
Keep aside.
Heat the oil in a deep round-bottomed frying pan or karahi.
Fry the oniony 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 and garnish with fresh red chillies.

People who visited this page also were also interested in


	Disclaimer: e4Eureka.co.uk do not take any responsibility for any illhealth or food poisoning arising from the food made with the recipe supplied here. While these are all tested and traditional dishes every care should be taken to avoid any accident or fire while trying any of the recipes. User is also being warned to take additional care of any food allergies known. This site is for informational purpose only and does not form any liability of any kind.