The combination of lamb with fresh fenugreek works very well in this dish, which is delicious accompanied by plain boiled rice and mango pickle. Only use the fenugreek leaves, as the stalks can be rather bitter. This Indian dish is traditionally served with rice.
Ingredients: (Serves 4)
450 g / 1 lb lean minced (ground) lamb
1 teaspoon ginger pulp
1 teaspoon garlic pulp
1.5 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon turmeric
3 tablespoons corn oil
2 medium onions, sliced
2 medium potatoes, peeled, par-boiled and roughly diced
1 bunch fresh fenugreek, chopped
2 tomatoes, chopped
50 g / 2 oz / 0.5 cup frozen peas
2 tablespoons chopped fresh coriander (cilantro)
3 fresh red chilies, seeded and sliced
Method:
1. Put the minced (ground) lamb, ginger, garlic, chili 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 (skillet) or a medium wok. 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 (cilantro) and garnish with the fresh red chilies.
No comments:
Post a Comment