Non-vegetarian dish, served as main course

Indian

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

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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