Aloo Keema Methi (lamb With Potatoes and Fenugreek)

Ingredients	Quantity
Lean mince lamb	450gms
Ginger pulp	1 tsp
Garlic pulp	1 tsp
Chilli powder	1 ½ tsp
Salt	1  tsp
Turmeric powder	¼ tsp
Corn oil	3 tbsp
Onion medium – sliced	2
Potatoes medium peeled – par boiled and roughly diced	2
Fresh fenugreek	1 bunch
Tomatoes – chopped	2
Frozen peas	50gms (1.5cups)
Chopped fresh coriander	2 tbsp
Fresh red chillies – seeded and diced	3

Put the minced lamb, ginger, garlic, chilli powder, salt and turmeric into a large bowl and mix together thoroughly. Set to one side. Heat the oil in a deep round – bottomed frying pan or karahi. Throw in the onion and fry 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.