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Features for "Aloo Keema Methi"
Non-vegetarian dish, served as main course
Ingredients for "Aloo Keema Methi" (Click here for measurement conversion) 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 for "Aloo Keema Methi"
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.
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