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Recipe Name: Aloo Keema Methi (lamb With Potatoes And Fenugreek) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
450 Gram(s) Lean mince, lamb
1 Teaspoon(s) Ginger pulp
1 Teaspoon(s) Garlic pulp
1 1/2 Teaspoon(s) Chilli powder
1 Teaspoon(s) Salt
1/4 Teaspoon(s) turmeric powder
3 Tablespoon(s) Corn oil
2 Onions, sliced
2 Potatoes
Peeled, par-boiled and
Roughly diced
1 Bunch, fresh fenugreek
chopped
2 Tomatoes, chopped
50 Gram(s) 1.5 cups Frozen Peas
2 Tablespoon(s) Chopped fresh coriander
3 Fresh red chillies, seeded
And sliced
Directions:
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-bottemed 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. I.C. Posted to
EAT-L Digest 15 November 96 Date: Sat, 16 Nov 1996 15:56:05 +1000
From: "I. Chaudhary" <imranc@ONTHENET.COM.AU>

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 237
Calories From Fat: 82
Total Fat: 9.4g
Cholesterol: 1.3mg
Sodium: 842.1mg
Potassium: 884.6mg
Carbohydrates: 36.3g
Fiber: 7.3g
Sugar: 6.5g
Protein: 5.2g


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