Wednesday, December 12, 2012,1:46 AM
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- Balti Lamb with Potatoes and Fenugreek
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PrintBALTI LAMB WITH POTATOES AND FENUGREEK
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a karahi, wok or deep pan. Add the onion slices and fry for about 5 minutes until golden brown.
- Put the minced lamb, grated ginger, garlic, chilli powder, salt and turmeric into a large bowl, and mix together thoroughly. Set to one side.
- Add the spiced minced lamb and fry over a medium heat for about 5 minutes, stirring frequently .
- Stir in the potatoes, chopped fenugreek, tomatoes and peas and cook for a further 5 minutes.
- Just before serving, stir in the fresh coriander. Spoon into a large serving dish and serve hot. Garnish with fresh red chilies.
INGREDIENTS
- 500 grams lean minced (ground) lamb
- 1 teaspoon grated fresh root ginger
- 1 teaspoon crushed garlic
- 2 teaspoon chilli powder
- Salt
- ¼ teaspoon turmeric
- 50 ml Cooking oil
- 2 medium onions, sliced
- 2 medium potatoes, peeled, par-boiled and roughly diced
- 1 bunch fresh fenugreek, chopped
- 2 tomatoes, chopped
- 50 grams frozen peas
- 2 tablespoon chopped fresh coriander (cilantro)
- 4 fresh red chillies, seeded and sliced
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