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.
Non-vegetarian dish, served as main course
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